Spaghetti Squash Chow Mein
User Reviews
5
6 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
55 mins
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Total Time
1 hr 15 mins
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Servings
4 servings
Spaghetti Squash Chow Mein
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A healthier low-carb version of everyone’s favorite takeout dish. Even your picky eaters will love this! Only 299 cal/serving!
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Ingredients
- ¼ cup soy sauce reduced sodium
- 3 cloves garlic minced
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar packed
- 1 tablespoon ginger freshly grated
- 2 tablespoons olive oil
- 1 onion diced
- 3 celery sliced diagonally, stalks
- 2 carrot julienned
- 2 cups cabbage shredded
- 1 cup bean sprout
For the spaghetti squash
- 1 spaghetti squash 2-3 pounds
- 2 tablespoons olive oil
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Cut the squash in half lengthwise from stem to tail and scrape out the seeds. Drizzle with olive oil and season with salt and pepper, to taste.
- Place squash, cut-side down, onto the prepared baking dish. Place into oven and roast until tender, about 35-45 minutes.
- Remove from oven and let rest until cool enough to handle.
- Using a fork, scrape the flesh to create long strands.
- In a small bowl, whisk together soy sauce, garlic, oyster sauce, brown sugar and ginger; set aside.
- Heat olive oil in a large skillet over medium high heat. Add onion, celery and carrots. Cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage and bean sprouts until heated through, about 1 minute.
- Stir in spaghetti squash and soy sauce mixture until well combined, about 2 minutes.
- Serve immediately.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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