5 from 42 votes
Spaghetti Squash Chow Mein
Spaghetti Squash Chow Mein turns roasted spaghetti squash strands into a vegetable-packed stir-fry with a savory tamari and ginger sauce. The dish includes crisp-tender chopped onion, celery, carrot, fresh garlic, and ginger, tossed together for a balanced texture of soft squash and crunchy vegetables. The optional maple syrup adds mild sweetness, complementing the salty tamari and aromatic ginger. It’s a gluten-free, vegetable-forward alternative to traditional chow mein noodles.
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
Servings:
2
servings
Calories:
158 kcal
Course:
Main Course
Cuisine:
Chinese
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.
Cup of Yum
Notes
- For sugar-free or candida-friendly variations, omit the maple syrup to reduce sweetness.
Nutrition Information
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%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 158
% 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.