Spaghetti Squash Chow Mein
on Nov 20, 2024, Updated Mar 30, 2025
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Table of Contents
What Makes This Recipe Great
If you have never cooked with spaghetti squash and feel that it’s too large of an undertaking I promise you its a delicious way to increase veggies and cut carbs without missing out on taste. This Spaghetti Squash Chow Mein is a great option if you need a side dish or a base for a delicious steak. 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 less than 10 ingredients all said and done and comes in at less than 150 calories per serving! Much less calories than made with regular noodles. Spaghetti Squash is packed with nutritious from fiber and vitamin C and beta carotene.
Spaghetti Squash 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!
Ingredient List
- Spaghetti Squash
- Coconut Aminos
- Garlic
- Coconut Sugar
- Grated Ginger
- Pepper
- Olive Oil
- Onion
- Celery
- Cole Slaw Mix
Step By Step
- 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.
Pro Tip
- With spaghetti squash its best to eat it the day you make it, sadly this does not hold up well in the fridge.
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Spaghetti Squash Chow Mein
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
- 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!