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.
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! 🙂