Spaghetti Squash Chow Mein Recipe

Introduction

Discover a healthier twist on a classic favorite with our Spaghetti Squash Chow Mein recipe. This low-carb, flavorful dish is easy to make and perfect for a nutritious meal any day of the week.

Ingredients

• 1 large spaghetti squash
• ¼ cup coconut aminos, or tamari if not paleo
• 3 cloves garlic, minced
• 1 tablespoon coconut sugar
• 2 teaspoons freshly grated ginger
• ¼ teaspoon white pepper, or black pepper
• 2 tablespoons olive oil
• 1 onion, diced
• 3 stalks celery, sliced diagonally
• 2 cups cole slaw mix (shredded cabbage and carrots)

Instructions

1. Step 1: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves skin side up in a 13 x 9 inch baking dish and pour ½ inch of water into the bottom of the dish. Bake at 400°F (200°C) for 30-40 minutes, until the flesh is very tender.
2. Step 2: Once baked, use a fork to scoop out the flesh, breaking it apart into strands. Set aside.
3. Step 3: In a small bowl, whisk together the coconut aminos, minced garlic, coconut sugar, grated ginger, and white pepper. Set this sauce mixture aside.
4. Step 4: Heat olive oil in a large skillet over medium-high heat. Add the diced onion and sliced celery, cooking and stirring often until tender, about 3-4 minutes.
5. Step 5: Stir in the cole slaw mix and cook for about 1 minute until heated through.
6. Step 6: Add the spaghetti squash strands and the sauce mixture to the skillet. Stir well to combine and cook for about 2 minutes more.
7. Step 7: Serve immediately and enjoy your healthy Spaghetti Squash Chow Mein.

Tips & Variations

• For added protein, toss in cooked chicken, shrimp, or tofu during the last step.
• Feel free to swap coconut aminos with low-sodium soy sauce if you prefer.
• Use fresh vegetables like bell peppers or snap peas for extra crunch and color.
• Make it spicier by adding a pinch of chili flakes or a drizzle of sriracha.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave, adding a splash of water or broth if needed to keep the squash moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook the spaghetti squash in the microwave instead of baking?

Yes, you can microwave the squash by piercing it a few times and microwaving on high for 10-12 minutes until tender. Be sure to check doneness and adjust time as needed.

Is this recipe suitable for paleo and low-carb diets?

Absolutely. Using spaghetti squash instead of noodles keeps this dish low-carb, and coconut aminos along with coconut sugar make it paleo-friendly.

Spaghetti Squash Chow Mein Recipe

---

★★★★★

4.4 from 76 reviews

• Author: Naomi
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

Pin Recipe

Print Recipe

Description

A healthy and flavorful twist on traditional chow mein, this Spaghetti Squash Chow Mein replaces noodles with low-carb roasted spaghetti squash strands. Combining fresh vegetables, aromatic garlic and ginger, and a savory-tangy sauce made from coconut aminos and coconut sugar, this recipe is a nutritious, gluten-free, and paleo-friendly meal option that comes together quickly in the oven and on the stovetop.

---

Ingredients

Scale 1x2x3x

Vegetables

• 1 large spaghetti squash
• 1 onion, diced
• 3 stalks celery, sliced diagonally
• 2 cups cole slaw mix (shredded cabbage and carrots)

Sauce

• ¼ cup coconut aminos (or tamari if not paleo)
• 3 cloves garlic, minced
• 1 tablespoon coconut sugar
• 2 teaspoons freshly grated ginger
• ¼ teaspoon white pepper (or black pepper)

Others

• 2 tablespoons olive oil

---

Instructions

1. Prepare and roast the spaghetti squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves skin side up in a 13 x 9 inch baking dish. Pour about ½ inch of water into the bottom of the dish to create steam while baking. Bake the squash in a preheated 400°F (200°C) oven for 30-40 minutes until the flesh is tender and easily shredded.
2. Make the sauce: While the squash roasts, whisk together the coconut aminos, minced garlic, coconut sugar, grated ginger, and white pepper in a small bowl. Set this flavorful sauce aside for later use.
3. Sauté the vegetables: Heat olive oil in a large skillet over medium-high heat. Add the diced onion and sliced celery, cooking and stirring frequently until they become tender, about 3-4 minutes. Then add the cole slaw mix and cook for another minute until heated through.
4. Combine ingredients: Once the spaghetti squash is done roasting, use a fork to scrape the flesh into strands and add it to the skillet with the sautéed vegetables. Pour in the prepared sauce and stir everything together to evenly coat and combine. Cook for about 2 minutes until heated through.
5. Serve: Remove from heat and serve the Spaghetti Squash Chow Mein immediately while warm.

Notes

• You can substitute tamari for coconut aminos if not following a paleo diet, but coconut aminos provide a slightly sweeter, soy-free alternative.
• Adjust the amount of ginger and garlic according to your taste preference to make the dish more or less pungent.
• Adding a protein like tofu, chicken, or shrimp is a great option for a more substantial meal.
• Ensure not to overcook the squash during roasting to avoid mushy strands; it should be tender but still hold shape.
• This dish is naturally gluten-free and paleo-friendly.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Asian-inspired

Keywords: spaghetti squash, chow mein, low carb, gluten free, paleo, healthy dinner, vegetable stir fry, Asian-inspired