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REFERENCE:
Flip your squash cut side down onto your baking sheet and roast for 30-40 minutes.
Divide equally between bowls, top with green onions, sesame seeds, and additional coconut aminos to taste.
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Spaghetti Squash Chow Mein
Chow Mein has a long history in Chinese cuisine and has been adapted and modified in various ways, making it a beloved dish across different cultures.
My version is not traditional by any means, but it is inspired by those beautiful Chow Mein flavors, textures, and ingredients.
I’ve made this recipe lower carb by using spaghetti squash noodles for those who need/want lower carbs.
The combination of savory and umami flavors from ingredients like coconut aminos, and sesame oil creates a rich and satisfying taste experience.
Spaghetti Squash Chow Mein can be made with a range of ingredients, so be sure to try making this with ground beef or ground turkey or make it vegetarian using tofu accommodating your various dietary and taste preferences.
This Chow Mein can be served with a variety of toppings such as sliced green onions, bean sprouts, sesame seeds, and additional coconut aminos or soy sauce, allowing each person to tailor the dish to their taste preferences.
Spaghetti squash is TRULY one of my favorite comfort foods! I’ve always enjoyed it, but as the years go by, it’s something I try to include weekly.
Spaghetti squash is a satisfying and nourishing lower carb “vessel” for any type of dish you may be craving! It’s quite easy to dress this squash in something simple to create a nutritious meal. Use it just as you would noodles and ENJOY!
This winter squash gets the “most creative” award in the squash family because when it’s cooked, the flesh turns into delicious noodle-y strands.
It’s low in calories, high in fiber, and contains lots of vitamin C, B vitamins, and antioxidants — and makes for a super delicious (and healthy!) alternative to pasta.
It can seem a little intimidating the first time you make it, but it’s actually very simple.
Just slice it in half lengthwise (the hardest part of the prep), scoop out the seeds, drizzle each half with oil, and season with sea salt.
Place your squash halves cut side down on a baking sheet and roast in the oven at 425 degrees F for 30-40 minutes depending on the size of your squash. If your squash is very large, it may be as long as 50 minutes or so, but don’t let the squash overcook.
Remove from the oven and let cool for a few minutes before scraping out the strands with a fork. Serve with your favorite sauce. YUM!
❓How often do you eat spaghetti squash?
REFERENCE:
HealthLine
CleanFoodCrush
This dish works very well for Meal Prep as the flavors only get better the next few days.
Store in a sealed container in the fridge for up to 4 days. Reheat in a skillet or microwave.
4 servings
Ingredients:
- 1 large spaghetti squash
- 2 Tbsps avocado oil, divided
- 1 Tbsp sesame oil
- 1 large yellow onion, diced
- 4 celery ribs, thinly sliced
- 4 cups coleslaw mix with shredded carrots, or thinly shredded fresh cabbage
- 4 fresh garlic cloves, minced
- 2-inch piece of fresh ginger, grated
- 1 lb ground chicken or turkey
- 1/4 cup coconut aminos, tamari, Braggs liquid aminos, or low-sodium soy sauce
Topping ideas:
- sliced green onions
- sesame seeds
- additional coconut aminos or soy sauce
Instructions:
Preheat your oven to 425 f. and line a large baking sheet with parchment paper for easy cleanup afterwards.
Carefully cut your spaghetti squash in half lengthwise using a very sharp large chef’s knife, scoop out the seeds (I use an ice cream scoop to make this easier) and place it, cut side up, on your baking sheet.
Brush both insides lightly with 1 Tablespoon of the avocado oil and season lightly with sea salt and pepper.
Flip your squash cut side down onto your baking sheet and roast for 30-40 minutes.
Once the squash is finished roasting, remove from the oven.
Turn them over by carefully flipping them back up like a boat and let cool slightly. Use a fork to lightly scrape and loosen the ‘spaghetti’ strands from the inside of each squash.
While the spaghetti squash is cooling, heat your sesame oil over medium heat in a large skillet or wok. Add the onion, celery, coleslaw mix/cabbage, minced garlic, and ginger, stirring to combine.
Stir fry for about 8-10 minutes, stirring frequently.
In a separate skillet, add the remaining tablespoon of avocado oil and brown your ground chicken while breaking it up with a wooden spoon until fully cooked.
Carefully scoop all of the noodly flesh out of your roasted spaghetti squash.
Add the spaghetti squash noodles and your cooked chicken to the skillet with your sauteed veggies. Drizzle with coconut aminos and stir well to combine flavors and heat through.
Divide equally between bowls, top with green onions, sesame seeds, and additional coconut aminos to taste.
Enjoy it while it’s hot!
💚Rachel
Ingredients
- 1 large spaghetti squash
- 2 Tbsps avocado oil, divided
- 1 Tbsp sesame oil
- 1 large yellow onion, diced
- 4 celery ribs, thinly sliced
- 4 cups coleslaw mix with shredded carrots, or thinly shredded fresh cabbage
- 4 fresh garlic cloves, minced
- 2-inch piece of fresh ginger, grated
- 1 lb ground chicken or turkey
- 1/4 cup coconut aminos, tamari, Braggs liquid aminos, or low-sodium soy sauce
Topping ideas:
- sliced green onions
- sesame seeds
- additional coconut aminos or soy sauce
Instructions
- Preheat your oven to 425 f. and line a large baking sheet with parchment paper for easy cleanup afterwards.
- Carefully cut your spaghetti squash in half lengthwise using a very sharp large chef’s knife, scoop out the seeds (I use an ice cream scoop to make this easier) and place it, cut side up, on your baking sheet.
- Brush both insides lightly with 1 Tablespoon of the avocado oil and season lightly with sea salt and pepper.
- Flip your squash cut side down onto your baking sheet and roast for 30-40 minutes.
- Once the squash is finished roasting, remove from the oven. Turn them over by carefully flipping them back up like a boat and let cool slightly. Use a fork to lightly scrape and loosen the 'spaghetti' strands from the inside of each squash.
- While the spaghetti squash is cooling, heat your sesame oil over medium heat in a large skillet or wok. Add the onion, celery, coleslaw mix/cabbage, minced garlic, and ginger, stirring to combine. Stir fry for about 8-10 minutes, stirring frequently.
- In a separate skillet, add the remaining tablespoon of avocado oil and brown your ground chicken while breaking it up with a wooden spoon until fully cooked.
- Carefully scoop all of the noodly flesh out of your roasted spaghetti squash. Add the spaghetti squash noodles and your cooked chicken to the skillet with your sauteed veggies. Drizzle with coconut aminos and stir well to combine flavors and heat through.
- Divide equally between bowls, top with green onions, sesame seeds, and additional coconut aminos to taste.
- Enjoy it while it's hot!
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