Spaghetti Squash Chow Mein
If you know me, you know that I get on kicks of liking different foods way too much. Then I eat it all the time and eventually get sick of it. The first time I can remember this happening was with Easy Mac when I was a child. I wanted that stuff all the time… and soon enough I couldn’t look at it anymore. More recently, last year to be exact, I was obsessed with brussel sprouts. Like really obsessed. I would have a huge bowl and call it dinner. You might think, wow that sounds healthy and good for you! Well it was for a little while, but now I am not in love with them anymore and I ruined a perfectly healthy side dish!! Anyways.
I mention this because I am now slightly obsessed with Spaghetti Squash. I love it so much. I try not to eat pasta much because I can’t eat just one little proper serving. Carbs are addicting… so instead I just replace noodles with spaghetti squash and can enjoy lots of whatever I make! I saw this recipe on Pinterest for chow mein and I wanted to make it so bad but I just couldn’t do it because I know how bad that would be for my wedding day. Insert spaghetti squash. Yes I know it doesn’t taste exactly like noodles, but it is a great vehicle for delicious sauces and reminds you enough of the original to keep you very satisfied! Another favorite swap of mine is this Cauliflower Fried Rice – it is paleo and whole30 approved! But you really need to try this Spaghetti Squash Chow Mein, you are bound to be pleasantly surprised!
So easy and YUM!
Toss all together until coated and happy!
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Nutrition for Spaghetti Squash Chow Mein
This is such a lower carbohydrate option for typical Chow Mein. Also the ingredients are limited and clean (both Whole30 & Paleo compliant) so you don’t have all that MSG, additives or added sugars that the typical Chow Mein comes with as well. This recipe has <10 ingredients all said and done and comes in at <150 calories per serving! Way less than made with regular noodles, so please please please check out this Spaghetti Squash Chow Mein and if you like this you will probably love these other recipes I have with Spaghetti Squash: Click to try them out! Chicken Caesar Spaghetti Squash Bake Broccoli & Cheese Spaghetti Squash Bake Spaghetti Squash with Creamy Butternut Sage SaucePrint
Spaghetti Squash Chow Mein
- 1 large spaghetti squash
- 1/4 cup coconut aminos (or tamari if not paleo)
- 3 cloves garlic, minced
- 1 tablespoon coconut sugar
- 2 teaspoons freshly grated ginger
- 1/4 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)
- Cut a spaghetti squash in half length wise and scoop out seeds. Lay skin side up in a 13 x 9 pyrex and pour 1/2 inch of water in the bottom of the pan. Bake at 400 degrees for 30-40 minutes, until flesh is very tender. Once done, scoop out flesh with a fork so it breaks apart into strings, set aside.
- In a small bowl, whisk together coconut aminos, garlic, coconut sugar, ginger and white pepper; set aside.
- Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute.
- Stir in spaghetti squash and sauce mixture until well combined, about 2 minutes.
- Serve immediately.
I am so excited to try this dish! I too have recently become obsessed with spaghetti squash and have been looking for different yummy ways to prepare it other than with marinara sauce. Thanks Kels, it’s like you read my mind!
This sounds so delicious, can’t wait to try it out. How many is this supposed to serve?
Made this tonight. It was fantastic! I used half an onion and a bit of green onion. I always like how green onions look on stir fry type dishes. Thanks for a new recipe to add into my lineup.
How have I not thought of this?? I’m super excited to try this recipe–I’ve had to make some serious changes with how I cook in the last year (cutting out most starchy carbs–boo!) and it has. been. a. struggle. D: Thanks so much!
I like to cook on weekends and reheat my creations during the week. Any thoughts on storage?
AAAAmazing. I saw this recipe somewhere else with noodles, but I had a spaghetti squash that I wanted to use. I ended up finding this site. It was so delicious. I have to make this again and again whenever I get a spaghetti squash.
Just made this recipe for lunch and it is absolutely amazing!! I’m making it again for dinner so I can serve to friends! Thanks for such a fantastic, yet simple recipe. 🙂
Brown spicy breakfast sausage. We used wild hog. Add sliced bell peppers. Any or all colors. Mix in about 1/3 block of cream cheese. Add fresh spinach. Let it wilt. Mix in spaghetti squash noodles. Heat a little longer. Scoop back into spaghetti squash shell. Delicious and almost paleo.
Also not really chow-mein anymoe though….
Oh oh I am salivating on this one must try. I am attempting to try spaghetti squash again. First attempt came out crunchy texture neverr softened up no matter what I did.
This is a totally different recipe!
Made this for dinner tonight and it was FANTASTIC! I baked my squash skin side up right on the oven rack and spayed the flesh w/ a little olive oil then sprinkled w/ S&P and garlic. This kept the squash drier once cooked and added a bit more flavor. I also topped w/ some crushed spicy peanuts and green onions. Will be making this one again and again. THANKS!
YAY! SO happy that it turned out well and yum spicy peanuts sound like a perfect addition!
This sounds super yummy too
This is such a great idea! LOVE it!
Just made this dish!!!! It was super yummy!!!!! I used half olive oil and half sesame seed oil. Such an awesome recipe!!!! Thank you!!!
This is delicious. You can sub any cooked meat pork,beef shrimp and any Asian style fresh vegetables like red bell pepper,carrots snow peas,green onions. I ate it hot or cold. Thanks for sharing.
Made this tonight and loved it!!! Thank you!
Made it tonight, added broccoli and topped with fresh lime juice/cilantro. LOVED it!! So great. Will definitely make again.
does anyone have the nutritional values for this?
I made this for dinner and added some siracha and cilantro. So delicious! Thank you for your recipe.
I think this recipe sounds wonderful but I would include bean sprouts and hard Chinese noodles to give it the chow me in feel. I am going to try this recipe soon!
Can you taste the squash much? I’m wondering if I could be sneaky and serve this to my hubby who needs to cut some carbs but isn’t a huge fan of squash.
Tried this tonight, but added a few dashes of Red Boat Fish Sauce. Delish!! 😀
I also added some Fish Sauce to it after I cooked it. I might need to pull back a little on the white pepper if I’m going to get my daughter to eat it. Loved this recipe!!!
Thanks for your recipe! I doubled the cabbage and added a few other typical stir fry veggies, a few scrambled eggs and some tofu I had in the freezer and made enough for all week’s lunches!
Just looking for low carb recipes. Thanks
I too LOVE noodles way too much, and have discovered shiritake noodles. ZERO calories!!! Made out of yams, you can find them in the refrigerator at most Asian markets. Answer to my prayers.
Made this tonight for dinner and it was amazing!! My cheeseburger and pizza loving husband is asking me to make it again this week, which really says something since it is such a healthy recipe. Thank you!!
I made this last night for my boyfriend and I and we both loved it! I added some chicken and it was sooo good. Thanks!
How many does this serve? I am unfamiliar with spaghetti squash, and therefore unsure what an individual serving is.
This was my first time ever cooking/eating spaghetti squash. I made this for my family tonight. Wow…is all I can say. Even my four year old son…who doesn’t like very much ate it. Will definitely be adding this to our family dinner menus!
Can I safely assume this serves 4?
My squash measured out at 4 cups. It was not a large squash but I still kept all the other ingredient measurements the same except I exchanged 1 TBS of oil for 1 TBS coconut oil. I also added a few TBS of fresh cilantro and basil which is always a must for me with any Asian style meal I make. I had this leftover for lunch and added in a serving of Tofu Lin and a 1/4 of fresh avocado. It was yummy. I measured this after I added in all of the ingredients and it came out to be a little over 5 cups, so I made my serving size 1 cup and called it 5 servings. This underetimates this stats by a bit but here are the nutrition stats from Myfitnesspal: Nutrition Facts
Amount Per Serving
% Daily Value *
Total Fat 6 g 9 %
Saturated Fat 1 g 4 %
Monounsaturated Fat 4 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 734 mg 31 %
Potassium 312 mg 9 %
Total Carbohydrate 18 g 6 %
Dietary Fiber 3 g 13 %
Sugars 6 g
Protein 3 g 5 %
Vitamin A 21 %
Vitamin C 55 %
Calcium 9 %
Iron 8 %
J’ai ajouté quelques crevettes sautées et c’et vraiment délicieux. Une recette à refaire souvent!!!
Made this tonight. It is fantastic! I was going to try to fool my husband but it was so good I just told him the truth. I added pulled rotisserie chicken and finely chopped peanuts on top. He loved it! He even asked if there were leftovers for lunch tomorrow. I think I will add some cilantro next time too.
This recipe is a winner! I added mushrooms and tofu. My husband LOVED it! I’ll totally make this again.
Has anyone tried w/o the brown sugar? I’m wondering if I could use a natural sweetener instead.. Honey?
Try coconut palm sugar
Does it have to include a sweetener? Coconut sugar is NOT whole30 compliant.
You can take it out to be whole30 compliant!! With the sugar it is just Paleo! It is great without it too tough!
This was amazing! I added chicken, curry crushed cashews and green onions. My whole family loved it! Definitely making it again!
I love spaghetti squash, and I am so excited about this recipe. My hubby is diabetic and is supposed to stay away from pasta. Thank you for sharing.
Made this dish last night with only a few adjustments. I scrambled 1 egg (next time I’ll add 2) and 1 large diced chicken breast. After stir-frying the two I added the onion, left out the celery, but kept everything else the same. Honestly I didn’t think my children (ages 3-12) would eat it mainly from the appearance but I told them it was like the noodles we get from our favorite Chinese restaurant. My family, along with a guest ate it – every bite! My 12 yr old & hubby even went back for seconds! I will certainly make this again! I’m thrilled my kiddos ate spaghetti squash!!!!
This is one of the best recipes I’ve tried on pinterest. I’m making it again tonight and I’m going to add waterchestnuts and scrambled eggs.
How many servings? How much per serving?
Hi Kelsey! I found your recipe on Pinterest and am creating a curated piece on my blog about easy healthy batch cooking for the 4hourbody diet and was wondering if you’d mind if I include this one in my post. I will have 10 recipes featured all together and would like this chow mein to be one of them. Please let me know if that works for you. Of course a link back to your site/recipe will be included as well.
This dish sounds so amazingly good, as diabetics my husband and I are always looking for new recipes. this one sounds so good,I
just wondering we can’t use the soy sauce any ideas what i could use in it’s place
The coconut aminos takes the place of soy sauce. Hope you all are able to tolerate that as a replacement.
Yes Coconut Aminos are a great replacement!
Made this recipe tonight and it was more than approved by both my husband and my 2 year old! Love it!
We featured an adaptation of this recipe in a weekly meal plan, Paleo Menu 1, at http://www.themenumaster.com!
I just made this for dinner. Excellent recipe!! I did add some grilled chicken. This is the best spaghetti squash recipe I’ve tried. Thanks! Your pictures are very appealing. Definitely makes you hungry
This was awesome ! You don’t feel like you’re even missing the noodles. I loved how easy it was to throw together too- definitely a keeper! Thanks
i really thought that I knew about every possible way to use spaghetti squash (that wonder of low calorie land!), but this recipe took me way into a whole new way of thinking. I usually use shirataki noodles Asian style and the squash more on the Italian side. But this recipe turns my thinning around in a fantastic way. I’ve saved it and will try it in the next week. I can’t wait!
It’s up now if you’d like to check it out.
Here’s the link:
Hello…i made this tonight for dinner and added a few twists i thought I’d share. So i used peas instead if celery…i cant eat soy, so i used coconut aminos…i also used the broccoli/slaw mix for a few added vegetables and i also added chicken and crushed red pepper for a kick!i It was delicious, My hubby loved it too….thanks for sharing your recipes!
Great recipe! Here are a few adjustments: I added some green onions and subbed the olive ok with sesame oil. Bean sprouts I’m sure would great too!
Oh yum! After reading this I tried it with sesame oil and added bean sprouts! Such great additions, thanks!
Sometimes, I just crave Chinese food! And this looks so good!!! I shared this in a Recipe Roundup on my blog, Plus Size to Downsized!!! I love your site and will be getting more ideas from you! Thanks so much for the great ideas!
I made this tonight and it was a big hit. My husband is resistant to all things vegetable. Especially, if the vegetables are pretending to be something else, like noodles. But, he loved this. I loved it too.
I added cayenne pepper to the vegetable stir fry and the sauce to add some kick. I also use sesame seed oil instead of olive oil and probably doubled the amount of oil as well.
I also used ginger preserves I had in the fridge and omitted the brown sugar.
I just made this for the first time & loved every bite thanks! I did want to mention I found difficulty when it came to forking the squash and found out a trick. Wish I could post the pic here but I put the halves in a bowl and it worked just great. It helped from burning myself and helped keep it stable.
Oh great idea! I always end up with a red hand by the end. Sometimes I hold them with an oven mitt too but that has also led to it slipping out of my hands. I will try that bowl trick next!
Thank you for this recipe! I made this last night for my family and my 8 month old daughter LOVED it. I added 2 cups of chicken also.
Awesome!! Can’t be easy and delicious right?!
I tried this last night and it was AH-mazing. My only problem was that the spaghetti noodles were a little too wet and made the dish a little soggy overall, but it still tasted delicious. Next time I will try removing as much moisture from the squash as I can before I add it to the pan. I also added some ground turkey for extra protein and it was delish. My husband doesn’t usually like asian food but he tried one bite of this and all he said was “delicious”. This will be a new staple in my house when I have a craving for lo mein!!!
So glad you liked it! Spaghetti Squash can tend to get wet depending on how you cook it so it is best to squeeze it between some paper towels before adding to the dish sometimes!
This is amazing!!!! I added bean sprouts and nappa cabbage. Holy crap!
Haha that holy crap just made my night! So glad you liked it!! Thanks for reading 🙂
Wow, this looks amazing. My mouth is doing a happy dance just reading the recipe!
Thanks!! It is a winner for sure! 🙂
Tried it last night. Amazing! I added chicken and shrimp. Eating it cold now for lunch and it\’s even better. Thank you!
The next day is always better!! So glad you liked it and thanks for reading! 🙂
Soy sauce is not gluten free, but you could sub coconut aminos and it will be! This looks great, thank you for sharing.
Yes definitely! I plan on using coconut aminos for this during Whole30 in January!
My little one (almost two) is being tested for wheat allergies so we have to be really careful and I’m trying to find her new things to replace pasta … This was a crazy huge hit with her! She had three servings in one sitting. 🙂 Thank you again for a great recipe!
Oh this is so great to hear!! I’ll be posting a lot of gluten free recipes so stay tuned! Thanks for reading! 🙂
I posted this recipe with my Fixate challenge group while we wait for our cook books I made a few slight changes to mine) but can’t wait for us all to try it, thank you for sharing your creation!
Awesome! Thanks for sharing & enjoy!!
What is the nutritional value? Calories per cup. Thanks
Hi Lisa! I did not calculate and it depends on how many cups of spaghetti squash you use/ which sweeteners and such. You could enter it in this calculator to find out! http://www.myfitnesspal.com/recipe/calculator I also think that if you are eating whole, natural foods like this, calories shouldn’t matter! 🙂 Enjoy!
Note that regular soy sauce is not gluten-free. Wheat free tamari is a good substitute, or the coconut aminos.
Yes! I will add that into the recipe, thanks!! 🙂
Wow, what a yummy recipe. I’ll make this again…
Thanks Ann! So glad you liked it. Happy to have you as a reader! 🙂
I made this tonight and it is DELICIOUS, and super simple… which is wonderful because a terrible cook. Will definitely be making again. Thank you for the yummy recipe!
I was really excited to try this recipe tonight but it was a failure! The sauce was so overpowering and all I could taste was ginger. You say 2 tsp ground ginger. I did that. What happened? I had to throw everything out.
Hi Laura! I am so sorry to hear that!! I think it could have been that the recipe calls for freshly grated ginger as opposed to ground ginger. Ground ginger can be much more potent than fresh so that might have been it. Let me know if you try it again making that swap. Thanks for reading!
Super good dish. I am gluten free, dairy free and meat free, my family is not. 4 out of 5 people in my family liked it. I added tempeh that had simmered in Sesame Ginger sauce for about an hour. Yum. I ran out later that week and got more spaghetti squash : )
That is great!! You should also check out my Cauliflower Fried Rice I just posted… Same sort of thing, but fun to mix it up!! 🙂
Delicious! Just added some leftover chicken and subbed in coconut sugar. Next time we plan to add cashews.
YUM! Love adding chicken to this too! And cashews would be a great addition!
This dish is amazing!!! Perfect for meal prep. I made chicken with Frank’s Stinging Honey Garlic Sauce, and it is the perfect combination! New favourite!
Thanks Sharon!!! So glad you enjoyed it! 🙂
how many calories are in this meal??
Hi Ali, That really depends on the size of your spaghetti squash but you can calculate it on a calorie calculator like my fitness pal! Enjoy!
I have been wanting to make this for a few weeks, and tonight was finally the night! I made it and topped it with some green onions and siracha. My family absolutely loved it! Next time, I will add some chopped peanuts for added texture. Thank you for sharing an awesome recipe!
Awesome!! Peanuts are always a good addition! Thanks for reading! 🙂
Delicious but I added broccoli and bit of rice wine vinegar
I just made this for supper! So good! I didn’t have cabbage but added chicken! Yum! Try eggplant Parmesan if you need another low carb meal! It’s amazing!
Hi Dayna! Chicken is so great to add to this! And yesss love eggplant parmesan!! Thanks for reading!! 🙂
My husband is still raving about this dish I made last night. He’s sharing the recipe at work!!!! I added chicken for some protein! Truly Delightfully Delicious!!!!!!!!
Oh YAY!! Great to hear! So glad you both loved it, thanks for reading!!
Can you prepare this in a crock pot?
Hi Nicole! I have not tried it in a crockpot so I can’t be positive but give it a try and let me know how it goes!
It was fantastic! I do like the chicken in it! Super easy!
YAY! So great to hear. I luh luh love adding chicken!! 🙂
It is only gluten free if you use gluten free soy sauce, soy sauce has gluten :). I am going to make this tonight it looks fantastic!c Might make cauliflower fried rice with it!
Yes definitely, only if you use tamari!! I hope you enjoy!! 🙂
This is soooo good! I used green onions and added a zucchini and mushrooms.
Thanks Maegan!! So great to hear and I will have to try the zucchini and mushroom addition!! 🙂
Thank you so much for this recipe!! Made this tonight and it was a huge hit- even for my one year old! So yummy and didn’t miss the noodles one bit. Added about a tablespoon of hoisin sauce and two teaspoons of red chili paste to the soy sauce and brown sugar mixture. And did about 6 cloves of garlic. Will absolutely be making this again!
Great to hear!! Love those little changes you made, you can really mix it up with whatever your favorite flavors are! Thanks for reading!
I loved this recipe! Next time I would use a little less sauce but it was so great! Thanks!
Thanks!! Yes all spaghetti squashes are different sizes so it’s hard to estimate how much to use!! Thanks for reading!
Amazing dish!! Can’t wait to make it again! I wasn’t sure my husband would like it but he said that dish was so f*ing good ha! I added chicken and next time am going to add water chestnuts and maybe fried eggs. Thanks again!
Hahaha that’s amazing!!! Water chestnuts would be a perfect addition!! 🙂
This was very good! I made this paleo – omitting the brown sugar and adding honey instead. I also add pork sausage and it was excellent. My husband loved this and he hates spaghetti squash. I will make again!
YUM!!! I love making the paleo version!!
Absolutely love this recipe! Tastes exactly like chow mein, the only thing I change is that I don’t include the entire squash because I think it needs a little more sauce
I was pleasantly surprised with how good this dish was! I made it for dinner tonight and I love it!!!! I made a couple of changes to save money and added a few extras I had in the fridge. I used soy sauce instead of coconut aminos, brown sugar instead of coconut sugar and I added chicken and snow pea. It was 10/10, I can’t wait to make it again for friends!
That is awesome to hear!! So glad you liked it – it’s one of my favorite recipes!
Wow, just made this tonight and it was AMAZING! Didn’t have chicken stock and can’t eat garlic, but even omitting those ingredients, it was still super yummy! I want to make this all the time! Thank you!
Awesome to hear Danielle!! Thanks for reading! 🙂
I made this for dinner the other night. My husband and I were surprised how much it tasted like chow mein! We initially really liked it. But we just couldn’t bring ourselves to eat the leftovers. I don’t know what it was, maybe it was the sauce, but there was something we didn’t like about it. This is one of those recipes that was good the first time I tried it, but I wouldn’t make it again.
Thank you for the feedback Rachel! Sometimes things are just best fresh!! 🙂
What is a substitute for the coconut aminos? Is that the replacement for soy sauce? I live in a small town and dont have access to any store that would sell it. I really want to make this soon though!
It is the soy sauce replacement!! You can also order coconut aminos online on Amazon or Thrive Market!
I made this about a year ago and it was amazing. You’ve changed the recipe and I can’t get the coconut aminoes. I think your recipe had soy sauce in it. It was perfect and a huge hit
Yes you can use soy sauce instead of coconut aminos!
Just made this and it is awesome. Thanks for the recipe
That’s great!! So glad you liked it! 🙂
This is one of the greatest dishes I’ve ever made. So quick, so easy, so good! I followed directions exactly except I used honey because I don’t have coconut sugar.
YUM!!! So glad you liked it Bema!!:)
I just made this for dinner and this is seriously I think the best thing I’ve ever made! Thank you so much for the recipe!! 😀 !!
AH Loren that is so great to hear!!! Thanks for letting me know and I am so glad you enjoyed it!!
Ah! I made this today for lunch and it was incredible. I added some rice vinegar however but it tasted amazing nonetheless! Thank you so much for this recipe!
Woo hoo!! So glad you liked it Jennie!!
Great recipe! I just want to mention, though, that olive oil isn’t the best choice for cooking on high heat as it will break down. Other oils like avocado and grapeseed are better suited for high temperatures.
Hi Kristi! Yes totally agree, I have come to that realization since I wrote this recipe!
Made this tonight, and added egg for protein (I’m vegetarian, not vegan). Divided it in half and added a small amount of Peanut butter to half, and sirracha to the other half. Very good. Thanks for shring!
OMG YUM!! Need to try adding some nut butter to mine! 🙂
This was so good! I added bean sprouts, green onion, and crispy noodles. I’m not vegan, so I might add some chicken or egg next time. Yum!
I am about to move out of state and had a spaghetti squash, half a cabbage, brown sugar, tamari and the rest of the ingredients. I have a need to use up as much of my odds and ends as possible so I don’t waste the fresh foods that I have since I won’t be moving them with me. I didn’t expect to love this recipe. I expected it to be a recipe that would get me through the week of mad preparations and use the produce that I have on hand. I LOVE IT! MY DAUGHTER LOVES IT! The sauce is on! and the spaghetti squash is an inspired sub for rice noodles. This recipe really works. Definitely going on my “YUM” board to make it again. THANK YOU!
Wahooo!!! Great news!! Love using up ingredients and finding new recipes! Glad you loved it!
Made this wonderful spaghetti chow mein today. It was fantastic. I am diabetic and so no pasta. This was awesome. I have made spaghetti squash before and in this case after I cooked the squash and removed it from the shell, I spread it in a pan with several layers of paper towels, then put that in a kitchen tow and wrung it out to remove as much water as possible. Loved this recipe. Next time I am going to cook the squash for a little less time. Think maybe it will provide a little more of a “noodle like” quality. It was a large squash. Again, thank you for this recipe
That is great!!! So glad you loved it!
Great recipe! I am always happy to see a recipe with comments for a long period of time. Shows your blog is visited often and thats great!
Thanks so much Linda!! So glad you like the recipe!!
Re: Cooking spaghetti squash…. I find 45 minutes in a preheated 375 degree oven results in delicious al dente squash. Cut it in half, remove seeds, place cut side down on parchment paper lined baking dish (easier clean up!), sprinkle with about 1/4 cup water. Enjoy!
Could I use ground ginger instead of fresh , or would that completely change the taste?
Oh totally!! I use ground ginger on occasion too!
This was great! Thank you so much for the recipe! <3
That’s great!! Thanks so much!!
This was amazing! So good. Some shrimp would be great in it.
Will make again often.
Yay! That is awesome, so glad you like it!!
This was just WONDERFUL!! Thoroughly enjoyed it! Did not use coconut sugar as I follow a strict AIP protocol. Also used Napa cabbage and shredded carrots. It was so satsfying and felt like an indulgence! Thank you..it’s a winner! Oh, also used chicken
So great!! Glad you loved it!!
Haven’t tried it yet, but it looks absolutely delicious! Just wondering if you have the nutrition facts for it.
I do not but you can enter it in myfitnesspal to figure it out!
Is the coconut sugar 100% necessary?
No you can totally leave it out!
I just made this recipe. I added a shredded broccoli stalks and a handful of frozen peas. I look forward to having it for dinner tonight and tomorrow. This will definitely be included in my repertoire of recipes.
Awesome to hear!!
This was delicious! Even the kids who hate squash liked it! I added chicken to half of it for my meat eaters! It was a hit!
This is a satisfying and tasty all-veggie meal that went well with my Whole30 plan. The sauce adds a lot of flavor. I added a few sauteed mushrooms at the end, which was good but not necessary. I might try sprinkling some sesame seeds on top next time.
I forgot that I used a little toasted sesame oil instead of coconut sugar. It was what I had on hand.
That is great!!
Any substitute for the coconut sugar to make this whole 30 compliant?
You can leave it out!
Absolutely delicious!! Second time making it, so I figured I’d leave a comment. All veggies AND approved by the hubster? That happens never. This recipe will be staying in heavy rotation. Tonight I paired it with a side of broccoli drizzled with tahini sauce & crushed peanuts. My taste buds are so happy right now. Thank you for this great recipe!!
That is SO AWESOME!!!
This is one of my FAVORITE recipes! I’ve been making it for years, I’ve made it so many times. Sometimes I change it up a little, or don’t follow it super strictly (my mother was a gourmet/personal chef when I was growing up and I learned to cook from the best) but this is DEFINITELY one of my go-to’s!
I’ve been wanting to make this recipe for awhile. Today was a perfect day, snowy in Vancouver,BC. Added Argentina prawns, mushrooms, and edamame beans, with an extra kick of red pepper flakes. My squash was small, next time a medium. A lot of food for one person. Skeptics about the sauce but it was pretty good.
I only just found this a few days ago, when I was searching for recipes with spaghetti squash. Wonderful!! I also added some things, and it seems like a very flexible recipe. Thank you for such a great recipe! My husband opted out, which was his loss, but there was more for me plus lunch this week too.
I am so glad you love it!
Hey had this recipe changed since the original post? I’ve had this on my Pinterest for years and have made it before but it looks very different now.
I just changed soy sauce to coconut aminos and coconut sugar instead of regular to make it paleo! You can totally still use those.
Loved it! Left out the celery and used soy sauce because of personal preference. Never would have thought of using spaghetti squash this way 🙂
Will definitely make again!
It looks very standout!
One simple word: Yummy!
I cook my spaghetti squash different. I cut the squash and scrape the seeds out. Then I place the halves face up, brush with olive oil, and add salt/pepper. Bake face up (skin side down) in 415 degree oven for 20-25 min depending on the squash size. The squash stays a little crunchy – not mushy. Then I followed the recipe as directed.
Great tip, thanks!!
Surprisingly delicious! However, “large” spaghetti squash is a vague term. Mine was too big for a 9×13 pan so used only half of it. Also substituted a bunch of scallions for the onion, adding it with cabbage/carrot mix after sautéing the celery. Not being vegetarians, we had some leftover steak that I slivered, and mushrooms that made a wonderful addition as the squash was heating through. The sauce is amazing. Will definitely make again.
Definitely a make again. Uber easy as I had baked a couple spaghetti squash a couple days prior
Thought I had tamari, didn’t. Used Kikoman, and this recipe is dynamo! Can’t wait to make it as soon as I get the right sauce. Thank you so so much for sharing!
Made this tonight! I added ground turkey and left out the coconut sugar. Such an easy one pot dish!
Love the idea of using spaghetti squash. I used this recipe as a base to work from but used low sodium soy sauce and regular sugar instead of the coconut. Also added a few more veggies and topped with shredded chicken. Would have been delicious as written as well but I like to use what I already have and this was a great basic recipe that’s easy to customize to your taste. Thanks for the inspiration
How many people is this recipe for?
This is a Great recipe. I didn’t change a thing.
Nice side dish to our sesame chicken recipe!
Yes, great idea!
I used leftover spaghetti squash. This was so quick to make and so delicious! Healthy and low carb is another plus! Keeper recipe. Thanks
Tried it today and it was really good!