Spaghetti Squash Chow Mein
Enjoy this light yet satisfying Spaghetti Squash Chow Mein recipe that’s easy to customize. Try it today for a delicious meal!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Baking/Sautéing
- Cuisine: Asian-inspired
Ingredients
Scale
- 1 medium spaghetti squash (approx. 3 lbs)
- 1 tablespoon olive oil
- 2 tablespoons soy sauce or low sodium soy sauce (use Tamari for gluten free)
- 2 teaspoons rice vinegar (or distilled white vinegar)
- 1 tablespoon hoisin sauce (for vegetarian)
- 1 tablespoon olive oil (or grape seed oil)
- 1 small onion (diced)
- 4 cloves garlic (minced)
- 1 red bell pepper (thin sliced)
- 1 cup sliced snow peas (or sugar snap peas)
- 1 large carrot (julienned)
- kosher salt (or sea salt) to taste
- fresh cracked black pepper to taste
- 1/4 cup chopped cilantro (optional)
- chili garlic sauce, sriracha, or hot sauce (optional)
Instructions
- Preheat your oven to 375°F (190°C). Cut the spaghetti squash in half lengthwise, scoop out seeds, and place cut side down on an oiled sheet pan.
- Bake for 45 minutes until tender, then use a fork to scrape out strands.
- In a bowl, mix soy sauce, rice vinegar, and hoisin sauce.
- In a skillet over medium-high heat, sauté diced onion and minced garlic in olive oil until soft. Add sliced red bell pepper, snow peas, and carrot; cook until tender.
- Combine sautéed vegetables with spaghetti squash strands and sauce in the skillet. Stir well to coat everything evenly; cook briefly until heated through.
- Serve hot with optional garnishes like cilantro or hot sauce.
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 180
- Sugar: 6g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Find it online: https://musttrymeals.com/spaghetti-squash-chow-mein/