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Spaghetti Squash Chow Mein Recipe for a Lighter Take

Spaghetti Squash Chow Mein

Roasted spaghetti squash stands in for wheat noodles in this colorful vegetable chow mein tossed with a simple soy-sesame sauce. It is a lighter vegetarian dinner that serves four.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium Medium spaghetti squash, approximately 2 pounds
  • 2 tablespoons Olive oil, divided
  • 1 small Small yellow onion, diced
  • 2 cloves Garlic cloves, minced
  • 2 stalks Celery stalks, thinly sliced
  • 2 carrots Carrots, peeled and julienned or cut into thin matchsticks
  • 1/2 head Green cabbage, shredded
Sauce
  • 1/4 cup Soy sauce
  • 2 teaspoons Brown sugar
  • 1 teaspoon Toasted sesame oil
Garnish
  • 2 green onions Green onions, thinly sliced

Method
 

Step-by-Step
  1. Heat the oven to 375°F and lightly oil a baking sheet. Cut the spaghetti squash lengthwise, scoop out the seeds, and place the halves cut-side down on the prepared sheet.
  2. Roast the squash for 35–45 minutes, or until the flesh is tender when pierced. Let it cool enough to handle, then scrape the flesh into strands with a fork.
  3. Heat approximately 1 tablespoon of the olive oil in a large skillet over medium-high heat. Sauté the diced onion for 3–4 minutes, until translucent.
  4. Add the garlic, celery, and carrots to the skillet. Cook for another 3–4 minutes, until the vegetables are beginning to soften while retaining some texture.
  5. Add the shredded cabbage and cook for approximately 2 minutes. Stir often so the cabbage softens evenly without becoming limp.
  6. Stir in the spaghetti squash strands, soy sauce, brown sugar, and toasted sesame oil. Toss for about 2 minutes, just until everything is hot and evenly coated.
  7. Garnish with sliced green onions and serve immediately. Add cooked chicken, shrimp, pork, tofu, or scrambled egg if you want a more substantial dinner.

Notes

Roast the squash cut-side down and avoid over-roasting so the strands do not become mushy. Let the cooked squash cool briefly or drain excess moisture before stir-frying. Low-sodium soy sauce may be used, and tamari is a suitable gluten-free substitute; use certified gluten-free products when needed.