Spaghetti Squash Chow Mein Recipe

Introduction

Spaghetti Squash Chow Mein is a light, healthy twist on the classic takeout favorite. This dish combines tender spaghetti squash strands with a flavorful blend of vegetables and an easy, savory sauce. It’s perfect for those looking to enjoy chow mein without the noodles.

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 squash halves skin side up in a 13 x 9-inch baking dish. Pour ½ inch of water into the bottom of the dish and bake at 400°F (200°C) for 30–40 minutes, or until the flesh is very tender.
2. Step 2: Remove the squash from the oven and use a fork to scrape out the flesh, breaking it into spaghetti-like strands. Set aside.
3. Step 3: In a small bowl, whisk together coconut aminos, minced garlic, coconut sugar, grated ginger, and white pepper. Set the sauce 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 frequently until tender, about 3–4 minutes.
5. Step 5: Stir in the cole slaw mix and cook until heated through, about 1 minute.
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 until everything is heated through.
7. Step 7: Serve immediately and enjoy your healthy, flavorful chow mein alternative.

Tips & Variations

• For extra protein, add cooked chicken, shrimp, or tofu when combining the squash with the sauce.
• Try swapping olive oil for sesame oil to enhance the Asian-inspired flavors.
• If you prefer a bit of heat, add red pepper flakes or a splash of sriracha to the sauce.

Storage

Store 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 until warmed through. Avoid overcooking on reheating to keep the vegetables crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of squash for this recipe?

Spaghetti squash works best due to its stringy texture that mimics noodles. Other squash varieties won’t provide the same texture, but you could try shredded zucchini or butternut squash cubes as alternatives.

Is coconut aminos essential for the sauce?

Coconut aminos adds a mild, sweet-savory flavor and is a great paleo-friendly soy sauce substitute. You can use tamari or regular soy sauce if you prefer, but adjust the quantity to taste since they can be saltier.

Spaghetti Squash Chow Mein Recipe

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★★★★★

4.5 from 122 reviews

This Spaghetti Squash Chow Mein is a healthy, grain-free twist on the classic Chinese takeout favorite. Roasted spaghetti squash strands are stir-fried with aromatic garlic, ginger, and a savory sauce made of coconut aminos and coconut sugar, combined with fresh vegetables like onion, celery, and crunchy cabbage for a flavorful and satisfying dish perfect for a paleo or gluten-free diet.

• Author: Ruby
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Asian-inspired
• Diet: Gluten Free

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)

Other

• 2 tablespoons olive oil

Instructions

1. Prepare the Spaghetti Squash: Preheat your oven to 400 degrees Fahrenheit. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash halves skin side up in a 13 x 9-inch Pyrex baking dish and pour about ½ inch of water into the bottom of the pan. Bake for 30-40 minutes until the flesh is very tender. Once done, use a fork to scrape out the flesh into strings and set aside.
2. Make the Sauce: In a small bowl, whisk together the coconut aminos, minced garlic, coconut sugar, freshly grated ginger, and white pepper until well combined. Set this sauce mixture aside.
3. Sauté the Vegetables: Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and sliced celery, cooking and stirring frequently for about 3-4 minutes until they become tender. Add the cole slaw mix and cook for an additional minute until the cabbage is heated through.
4. Combine and Heat Through: Stir in the cooked spaghetti squash strings along with the prepared sauce into the skillet. Toss everything together until well combined and heated for about 2 minutes.
5. Serve: Serve the Spaghetti Squash Chow Mein immediately while warm for the best flavor and texture.

Notes

• You can substitute coconut aminos with tamari or soy sauce if not following a paleo diet.
• Adjust the amount of coconut sugar according to your sweetness preference.
• For added protein, consider adding tofu, chicken, or shrimp to the stir-fry.
• This dish is great as a low-carb, gluten-free alternative to traditional chow mein with noodles.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently on the stovetop or microwave.

Keywords: Spaghetti Squash Chow Mein, paleo chow mein, gluten free chow mein, healthy chow mein, vegetable chow mein, low carb chow mein, Asian inspired recipe, baked spaghetti squash