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.
Fun Side Dishes For All Times Of The Year
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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 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.
Thank you,
Heather
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
Barb
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!