2 yellow squash
1 tsp salt
1/4 cup coconut aminos or soy sauce
2 tsp chopped garlic
1 tsp Sukrin gold
3 tsp ginger paste
2 tablespoons olive oil
1/2 a cup onion, diced
1 stalk celery, sliced
1 medium cabbage, shredded in food processor
Sea salt and freshly ground black pepper to taste
Spiral cut squash and zucchini and set aside in a collendar and sprinkle with salt, toss, and let sit in the sink to drain for 30 minutes.
Whisk together the coconut aminos, garlic, Sukrin gold, and the ginger.
Heat olive oil in a large pot over medium high heat. Add onion and celery, and cook until for a couple minutes and then add in cabbage and salt and pepper to taste and cook until the cabbage is cooked to your liking.
Dry your noodles with paper towels and Stir the squash and the zuchini and sauce mixture into the pot with the cabbage and cook until the squash and zucchini are cooked through but not mushy. Season with sea salt and freshly ground black pepper and serve.
This is the spiralizer I use and the food processor: