Copy of Spaghetti Squash Chow Mein

All of the flavor take-out Chow Mein minus the carbs. You’re welcome.

Photography by  The Eclectic Kitchen

Photography by The Eclectic Kitchen

As you can probably tell by Tuesday’s post, The Eclectic Kitchen and I are huge fans of asian flavors and especially healthy recreations. I know that I can’t replace the deliciousness of starchy fried noodles, but I can tell you, this veggie based dish is perfect for meatless Monday, or meatless any day for that matter! Pair this dish with fried tofu or top with my baked orange chicken and you’ll happy you skipped grub hub tonight!

Spaghetti Squash Chow Mein

Recipe by: Skylar Edberg in collaboration with The Eclectic Kitchen

Yield: 4 servings

Prep time: 30 minutes

Cook time: 20 minutes

INGREDIENTS

For the chow mein:

  • 1 large spaghetti squash

  • 1/2 cup low sodium soy sauce

  • 3 garlic cloves, grated

  • ½  tablespoon toasted sesame oil

  • 1 tablespoon maple syrup or agave nectar

  • 3 teaspoons freshly grated ginger

  • 2 tablespoons avocado or flavorless oil

  • 1/2 yellow onion, diced

  • 3 celery stalks, thinly sliced diagonally

  • 2 carrots, peeled and julienned

  • 2 cups thinly shredded green cabbage

  • 1 cup bean sprouts

  • Sliced green onion for garnish


METHOD

Preheat oven to 375 degrees, and prepare a rimmed baking sheet with nonstick cooking spray.

Use a fork to poke several holes across the surface of the spaghetti squash. Place the quash in a microwave safe dish and cover with a wet paper towel. Microwave for 8-10 to help soften the skin.This allows for easier cutting. Once cool enough to handle, cut the spaghetti squash in half crosswise and scrape out the seeds. Using a fork, scrape the flesh of the squash to create long strands and set aside in a separate bowl.

In a small bowl, whisk together soy sauce, garlic, brown sugar, ginger and sesame oil. Set aside.

In a large skillet over medium-high heat, heat vegetable oil. Add onion, celery and carrots and cook, stirring often, until tender, about 3 to 4 minutes. Stir in cabbage and bean sprouts and saute until heated through, about 2 minutes. Stir in the soy sauce mixture and cook for about 1 minute. Stir in spaghetti squash until well coated.  Serve plain or top with baked orange chicken. (See recipe)