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Delicious Spaghetti Squash Chow Mein: 4 Wholesome Takeout Secrets

Spaghetti Squash Chow Mein (Healthy Chinese Takeout Fix)
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Enjoy a healthier, homemade version of your favorite Chinese takeout with this delicious Spaghetti Squash Chow Mein. This recipe swaps traditional noodles for tender spaghetti squash, creating a light and flavorful dish that’s packed with vegetables and savory sauce.

Ingredients

Scale
  • 1 medium spaghetti squash (about 2-3 lbs)
  • 1 tablespoon olive oil
  • 1 cup sliced shiitake mushrooms
  • 1 cup broccoli florets
  • 1/2 cup sliced carrots
  • 1/2 cup thinly sliced red bell pepper
  • 1/4 cup thinly sliced yellow onion
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • For the Sauce:
  • 1/4 cup low-sodium soy sauce or tamari
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon cornstarch or arrowroot powder
  • 1/4 cup water
  • Optional Garnishes: toasted sesame seeds, sliced green onions

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Place the squash halves cut-side down on a baking sheet. Roast for 40-50 minutes, or until tender when pierced with a fork.
  4. While the squash is roasting, prepare the sauce. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and honey. In a separate small bowl, whisk together cornstarch and water until smooth. Add the cornstarch mixture to the sauce mixture and whisk to combine.
  5. Once the squash is tender, let it cool slightly. Use a fork to scrape out the spaghetti-like strands. Set aside.
  6. Heat olive oil in a large skillet or wok over medium-high heat. Add mushrooms and cook until browned, about 3-4 minutes.
  7. Add broccoli, carrots, red bell pepper, and yellow onion to the skillet. Stir-fry for 3-5 minutes, until vegetables are crisp-tender.
  8. Add minced garlic and grated ginger to the skillet and cook for 1 minute more until fragrant.
  9. Pour the prepared sauce over the vegetables. Bring to a simmer and cook for 1-2 minutes, stirring constantly, until the sauce thickens.
  10. Add the spaghetti squash strands to the skillet. Toss gently to coat with the sauce and vegetables. Cook for 1-2 minutes until heated through.
  11. Serve immediately, garnished with toasted sesame seeds and sliced green onions if desired.

Notes

  • For a spicier kick, add a pinch of red pepper flakes to the sauce mixture.
  • Feel free to add other vegetables you enjoy, such as snap peas, bok choy, or bean sprouts.
  • Ensure your vegetables are cut into uniform sizes for even cooking.

Nutrition

Find it online: https://whiskdaily.com/spaghetti-squash-chow-mein-healthy-takeout/