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Spaghetti Squash Chow Mein

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A healthy and flavorful twist on a classic dish, this Spaghetti Squash Chow Mein uses spaghetti squash instead of traditional noodles for a light yet satisfying meal that everyone will enjoy.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegetarian
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 large spaghetti squash
  • 1/4 cup coconut aminos or tamari Alternatively, use soy sauce.
  • 3 cloves garlic, minced
  • 1 tablespoon coconut sugar
  • 2 teaspoons freshly grated ginger
  • 1/4 teaspoon white or black pepper
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 stalks celery, sliced diagonally
  • 2 cups cole slaw mix

Method
 

Preparation
  1. Preheat your oven to 400°F.
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Place the squash skin side up in a 13 x 9 pyrex dish. Pour in about 1/2 inch of water and bake for 30-40 minutes until the flesh is tender.
  4. Scoop out the flesh using a fork to create spaghetti-like strings and set them aside.
  5. Whisk together coconut aminos, garlic, coconut sugar, ginger, and white pepper in a small bowl. Set this mixture aside.
Cooking
  1. Heat olive oil in a large skillet over medium-high heat. Add the onion and celery, cooking until tender, about 3-4 minutes.
  2. Stir in the cole slaw mix, heating through for about 1 minute.
  3. Combine the spaghetti squash with the sauce mixture in the skillet, stirring until everything is well combined for about 2 minutes.
  4. Serve immediately and enjoy the delightful flavors!

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 7gSaturated Fat: 1gSodium: 400mgFiber: 5gSugar: 5g

Notes

For an appealing presentation, serve in a shallow bowl or plate, garnished with sesame seeds or sliced green onions. Pairs beautifully with steamed vegetables or a crisp salad. Can be stored in an airtight container in the fridge for up to 3-4 days or frozen for up to 3 months.
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