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.
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.Â
Great tip, thanks!!