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
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
- 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.
- 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.
- 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.
- 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.
- 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
