Spaghetti Squash Chow Mein
If you’re searching for a healthy, comforting dish that’s quick to prepare, look no further than this Spaghetti Squash Chow Mein! This delightful recipe transforms spaghetti squash into a satisfying noodle alternative, loaded with fresh veggies and bursting with flavor. Perfect for busy weeknights or family gatherings, it allows you to sneak in plenty of nutrients while keeping meal prep simple. Whether you’re enjoying it solo or serving it to a crowd, this chow mein is adaptable and guaranteed to impress.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Asian-inspired
Ingredients
Scale
- 1 spaghetti squash (approximately 3 lbs)
- 2 tablespoons olive oil
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 2 teaspoons rice vinegar
- 1 small onion (diced)
- 4 cloves garlic (minced)
- 1 red bell pepper (thinly sliced)
- 1 cup snow peas (or sugar snap peas)
- 1 large carrot (julienned)
- Salt and pepper to taste
- Optional: chopped cilantro, chili garlic sauce
Instructions
- Preheat your oven to 375°F. Oil a sheet pan with olive oil.
- Halve the spaghetti squash lengthwise, scoop out seeds, and place cut side down on the sheet pan. Bake for about 45 minutes until tender.
- In a medium bowl, mix soy sauce, rice vinegar, and oyster sauce.
- Heat olive oil in a skillet over medium-high heat. Sauté onions and garlic until fragrant. Add bell peppers, snow peas, and carrots; cook until tender yet crisp.
- Scrape the spaghetti squash into strands and combine with sautéed vegetables and sauce in the skillet. Stir well and heat through.
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 220
- Sugar: 5g
- Sodium: 440mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Find it online: https://lilyyummy.com/spaghetti-squash-chow-mein/