Spaghetti Squash Chow Mein
User Reviews
5
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Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
2 servings
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Calories
158 kcal
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Course
Main Course
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Cuisine
Chinese
Spaghetti Squash Chow Mein
Description
Spaghetti Squash Chow Mein uses cooked spaghetti squash as the noodle base, providing a low-starch, vegetable alternative to traditional pasta. The squash is cooked and shredded into strands, resembling thin noodles. Vegetables including chopped yellow onion, celery, and carrot are sautéed in olive oil until crisp-tender, ensuring they keep some bite and texture. Fresh garlic and finely minced ginger add aromatic flavor in the final minutes of cooking.
Tamari, a gluten-free soy sauce alternative, flavors the dish with salty umami notes. A splash of maple syrup can be added to balance the savory flavors with a touch of sweetness, though it is optional and can be omitted for a sugar-free or candida-friendly option. Once combined, baby spinach and chopped green onions provide fresh, bright notes.
This chow mein-style dish can be served as a light main course or as a side. The flexibility of serving hot or prepared ahead and served cold adds convenience. The fresh ginger and garlic pair well with the vegetables, creating layers of flavor without heaviness.
Ingredients
- 1 (3 pound) spaghetti squash , cooked and seeds removed
- 1 teaspoon olive oil
- 1 yellow onion , chopped
- 3 celery chopped, stalks
- 2 carrot chopped, large
- 1 clove garlic , minced
- 3 to 4 tablespoons tamari (gluten-free soy sauce)
- 1 teaspoon maple syrup (optional)
- salt to taste, sea salt
- 1 cup spinach fresh, baby
- 2 green onions , chopped (white and green parts)
- 1 tablespoon ginger minced, fresh
Instructions
- Make sure you have cooked your spaghetti squash ahead of time, either by cooking it in the Instant Pot or in the oven. You can use cold or hot noodles for this recipe, so feel free to cook it ahead of time and store it in your fridge for up to 5 days in advance. If you're cooking the squash right away, chop the other vegetables as it cooks to be efficient with your time. Use a fork to shred the flesh of the cooked spaghetti squash into "noodles" and set aside.
- Heat the oil in a large skillet, and saute the onion, celery, and carrots until they are crisp-tender, about 8 minutes. Use a splash of water, if needed, to prevent sticking. Add in the garlic and ginger and stir for one more minute, just until fragrant.
- Once the veggies are cooked to your liking, add in the the tamari to taste, starting with just 3 tablespoons, maple syrup, and the spaghetti squash "noodles."
- Toss well to heat everything thoroughly and adjust the seasoning, adding sea salt and more tamari if desired. (You may also need another splash of water at this point to prevent sticking.)
- Add the fresh spinach at the very end, as it will wilt quickly from the heat, then serve warm with a garnish of chopped green onions on top. Leftovers can be stored in the fridge for up to 3 days in an airtight container.
Notes
- For sugar-free or candida-friendly variations, omit the maple syrup to reduce sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Sodium | 107mg | 4% |
| Potassium | 548mg | 12% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 11985IU | 240% |
| Vitamin C | 16.5mg | 18% |
| Calcium | 80mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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