Description
Enjoy a delicious and healthy Spaghetti Squash Chow Mein, a low-carb twist on the classic Asian stir-fry dish. This recipe features tender spaghetti squash strands tossed with a savory sauce made from coconut aminos, garlic, ginger, and coconut sugar, combined with crisp vegetables for a flavorful, nourishing meal perfect for a light lunch or dinner.
Ingredients
Squash
- 1 large spaghetti squash
Sauce
- 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)
Vegetables & Oil
- 2 tablespoons olive oil
- 1 onion, diced
- 3 stalks celery, sliced diagonally
- 2 cups cole slaw mix (shredded cabbage and carrots)
Instructions
- Prepare Spaghetti Squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash halves skin side up in a 13 x 9-inch Pyrex baking dish. Pour ½ inch of water into the bottom of the pan. Bake at 400°F (200°C) for 30-40 minutes, or until the flesh is very tender when pierced. Once baked, use a fork to scoop out the flesh, breaking it into spaghetti-like strands. Set aside.
- Make the Sauce: In a small bowl, whisk together the coconut aminos, minced garlic, coconut sugar, grated ginger, and white pepper until well combined. Set this sauce mixture aside.
- Sauté Vegetables: Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and sliced celery. Cook while stirring often until the vegetables are tender, about 3-4 minutes. Add the shredded cabbage and carrots from the cole slaw mix and cook for another 1 minute until they are heated through.
- Combine Everything: Stir the cooked spaghetti squash strands into the skillet with the vegetables. Pour in the prepared sauce and mix well to coat all ingredients evenly. Cook together for about 2 minutes until the dish is hot and flavorful.
- Serve: Serve the Spaghetti Squash Chow Mein immediately as a tasty, low-carb alternative to traditional chow mein noodles.
Notes
- For a gluten-free version, ensure that the tamari or coconut aminos used are certified gluten-free.
- If you prefer a sweeter sauce, feel free to increase the coconut sugar slightly.
- You can add proteins such as tofu, chicken, or shrimp to make it more substantial.
- Adjust spice levels by adding chili flakes or Sriracha if you enjoy some heat.
- Leftovers keep well refrigerated for up to 3 days. Reheat gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking and Stovetop
- Cuisine: Asian-Inspired
