Spaghetti Squash Chow Mein
on Oct 28, 2014, Updated May 14, 2024
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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!
Pin this Spaghetti Squash Chow Mein recipe to save for it later!
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 Sauce
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.
Great tip, thanks!!