Spaghetti Squash Chow Mein Recipe

Introduction

This Spaghetti Squash Chow Mein is a light, flavorful twist on the classic takeout favorite. Using spaghetti squash instead of noodles keeps it healthy and gluten-free while still delivering that satisfying stir-fry texture and savory sauce.

Ingredients

• 1 large spaghetti squash
• ¼ cup coconut aminos, or tamari if not paleo
• 3 cloves garlic, minced
• 1 tablespoon coconut sugar
• 2 teaspoons freshly grated ginger
• ¼ teaspoon white pepper, or black pepper
• 2 tablespoons olive oil
• 1 onion, diced
• 3 stalks celery, sliced diagonally
• 2 cups cole slaw mix (shredded cabbage and carrots)

Instructions

1. Step 1: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash halves skin side up in a 13 x 9-inch baking dish and pour ½ inch of water into the bottom of the dish.
2. Step 2: Bake at 400°F (200°C) for 30–40 minutes, until the flesh is very tender when pierced with a fork.
3. Step 3: Remove from the oven and use a fork to scrape out the flesh, which will separate into string-like strands. Set aside.
4. Step 4: In a small bowl, whisk together coconut aminos, minced garlic, coconut sugar, grated ginger, and white pepper to create the sauce. Set aside.
5. Step 5: Heat olive oil in a large skillet over medium-high heat. Add diced onion and sliced celery, stirring frequently, and cook until tender, about 3–4 minutes.
6. Step 6: Add the cole slaw mix to the skillet and cook for about 1 minute until heated through.
7. Step 7: Stir in the spaghetti squash strands and the prepared sauce. Combine thoroughly and cook for another 2 minutes to heat through and meld flavors.
8. Step 8: Serve immediately and enjoy this healthy and satisfying dish.

Tips & Variations

• For extra protein, add cooked chicken, shrimp, or tofu during the final cooking step.
• Swap olive oil for sesame oil to enhance the classic chow mein flavor.
• Use tamari instead of coconut aminos if you prefer a less sweet and saltier sauce.
• Add sliced mushrooms or bell peppers for more vegetables and texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwaving until warm, stirring occasionally to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of squash?

Spaghetti squash is best for this recipe because its flesh separates into noodle-like strands. Other squashes won’t have the same texture, but you could try shredded zucchini or cabbage for a different low-carb option.

Is this recipe paleo and gluten-free?

Yes, when using coconut aminos instead of soy sauce or tamari, this recipe is both paleo and gluten-free. Tamari is gluten-free but not paleo-friendly.

Spaghetti Squash Chow Mein Recipe

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4.9 from 127 reviews

This Spaghetti Squash Chow Mein is a healthy, paleo-friendly twist on the classic Chinese takeout dish, using roasted spaghetti squash strands instead of noodles. The recipe combines tender roasted squash with sautéed vegetables and a savory, slightly sweet sauce made from coconut aminos, garlic, ginger, and coconut sugar to deliver a flavorful, low-carb, and gluten-free meal perfect for a quick weeknight dinner.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Asian Inspired
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Squash

• 1 large spaghetti squash

Sauce

• ¼ cup coconut aminos (or tamari if not paleo)
• 3 cloves garlic, minced
• 1 tablespoon coconut sugar
• 2 teaspoons freshly grated ginger
• ¼ teaspoon white pepper (or black pepper)

Vegetables and Cooking

• 2 tablespoons olive oil
• 1 onion, diced
• 3 stalks celery, sliced diagonally
• 2 cups cole slaw mix (shredded cabbage and carrots)

Instructions

1. Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash halves skin side up in a 13 x 9-inch baking dish and pour about ½ inch of water into the bottom of the dish. Bake for 30 to 40 minutes until the flesh is very tender and easily shredded.
2. Make the Sauce: While the squash is baking, whisk together the coconut aminos, minced garlic, coconut sugar, freshly grated ginger, and white pepper in a small bowl. Set this sauce mixture aside.
3. Sauté the Vegetables: Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and sliced celery, cooking and stirring frequently until they become tender, about 3 to 4 minutes. Then, stir in the cole slaw mix and cook for another minute until heated through.
4. Combine and Cook Everything: Once the spaghetti squash is cool enough to handle, use a fork to scrape out the flesh into strands. Add the roasted spaghetti squash strands to the skillet with the vegetables, then pour in the prepared sauce. Stir everything together well and cook for about 2 more minutes to blend the flavors thoroughly.
5. Serve: Remove from heat and serve the Spaghetti Squash Chow Mein immediately for the best flavor and texture.

Notes

• This recipe is naturally gluten-free and paleo-friendly when using coconut aminos.
• For a vegan version, ensure no animal-based oils are used; olive oil is plant-based and suitable here.
• Adjust the coconut sugar quantity to your desired level of sweetness or substitute with a low-glycemic sweetener if needed.
• If you prefer a bit more protein, consider adding sautéed tofu or cooked chicken.
• White pepper gives a subtle heat; black pepper can be used as a substitute with a slightly different flavor profile.
• Use tamari instead of coconut aminos if you don’t follow a paleo diet but want to keep it gluten-free.

Keywords: Spaghetti Squash Chow Mein, Paleo Chow Mein, Gluten-Free Chow Mein, Low-Carb Chow Mein, Vegan Chow Mein, Healthy Asian Recipe, Roasted Spaghetti Squash