Spaghetti Squash Lo Mein

I absolutely love spaghetti squash! It doesn’t have a strong taste so it won’t take over the dish. It’ll take on the flavor of any sauce you use.  So it’s a perfect replacement for rice noodles in this delicate dish.  Not to mention, it’s a vegetable, so you can’t go wrong. This recipe calls for an already cooked spaghetti squash, but here are some options if you haven’t done one in the past!

Roast it:

  1. Preheat your oven to 425
  2. Cut the top stem off your spaghetti squash and slice half lengthwise and scoop out the seeds  I use an ice cream scoop for this, makes it a bit easier!
  3. Place the spaghetti squash in a glass baking dish drizzle both sides with olive oil, the fleshy side with salt and pepper
  4. Place fleshy side down (skin up) in the baking dish and bake for about 30 minutes
  5. Depending on the size this may take longer, you’ll know it’s done when the spaghetti squash pulls easily away from the skin with a fork

Grill it:

  1. Prepare the spaghetti squash the same as above, slicing and removing seeds
  2. Olive oil both sides, salt and pepper the flesh and place skin side down on a med/high grill
  3. Cook about 10-15 min on the first side then flip for another 10-15 min, again timing depends on the size of your spaghetti squash

Instant Pot/Pressure Cooker it:

  1. Skip the slicing with this one, pour one cup of water into your pressure cooker
  2. Place the spaghetti squash on the rack, close it up, and set the timer for 20 minutes and then quick release. Again timing may depend on the size so you may need to do a couple rounds if you have a large stubborn spaghetti squash.
  3. The skin will just fall off, it’s amazing

Feeling lazy? Buy it:

I was, with this dish and used already cooked and dehydrated spaghetti squash made by Solely. https://www.solely.com/spaghetti-squash/ I found this at Whole Foods, but it’s available at a wide range of places.  This  made this dish even faster. You boil it in water for 5 minutes to rehydrate it, drain and rinse with cold water and toss it with your veggies. It’s a great option when you’re short on time or maybe your store is just out of fresh spaghetti squash.  Either way, it was delicious and I have no complaints about taste or quality!

Let’s talk about the sauce real quick.  It’s Whole30 thanks to using coconut aminos instead of soy sauce and a Whole30 compliant sriracha sauce from Thrive Market, https://thrivemarket.com/p/thrive-market-non-gmo-red-sriracha-sauce.  Who doesn’t love sriracha? And with this dish it adds that little extra heat and sweetness it needs. I drizzled on a bit before serving for that added kick. If you’re not a fan of the heat you can totally decrease the amount or skip this ingredient entirely without compromising the sauce.  It may seem like a lot of ingredients, but I promise these ones are worth the investment, you’ll use them a lot in different asian dishes!

I’ve packed in a ton of veggies in addition to the spaghetti squash, but feel free to add more or swap out something you don’t like! Make it yours! You can’t go wrong here with a giant bowl of veggies and a delicious asian inspired sauce. Comment below and let me know how you made it yours!

 

Spaghetti Squash Lo Mein

Jackie
This veggie packed dish is super flavorful and sure to be a great take out replacement! Add any protein you want, or keep it vegetarian.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dinner
Servings 4

Ingredients
  

Sauce

  • 2 oz coconut aminos
  • 1 tsp sesame oil
  • 1 tsp fish sauce
  • 1 tsp rice wine vinegar
  • 1/4 inch ginger grated
  • 1 clove garlic minced
  • 1/2 tsp sriracha plus more to drizzle on top

Spaghetti Squash Lo Mein

  • 1 medium cooked spaghetti squash
  • 5 oz mushrooms I used shitake
  • 1 cup shredded carrots
  • 1 bell pepper sliced
  • 5 oz snow peas
  • 5 oz fresh spinach
  • 2 tsp sesame oil
  • 1 tbsp olive oil
  • Salt & Pepper
  • 1-2 scallions sliced for topping

Instructions
 

  • Prepare your spaghetti squash, however you choose! If you have time to cook it beforehand so it cools before tossing with your sauce and veggies, I find it emits less moisture.
  • Heat a large skillet or wok over medium/high heat and add the sesame oil and olive oil
  • When the oil is shimmering add in your veggies, season with salt and pepper, toss frequently
  • While your veggies are cooking whisk together your sauce ingredients: coconut aminos, sesame oil, fish sauce, rice wine vinegar, grated ginger, garlic and sriracha
  • When your veggies are tender stir in your sauce and simmer until your spaghetti squash is ready, or for about 5-10  minutes to let the sauce combine
  • Once ready, add your spaghetti squash and toss to combine
  • Top with sliced scallions and enjoy!
Keyword Dairy Free, Gluten Free, Sugar Free, Vegetarian, Whole30

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