Description
This Spaghetti Squash Chow Mein is a healthy and delicious twist on traditional chow mein, replacing noodles with tender, baked spaghetti squash strands. Packed with colorful vegetables and a savory Asian-inspired sauce, this dish is perfect for a light yet satisfying vegetarian meal with an optional gluten-free version.
Ingredients
Spaghetti Squash
- 1 Spaghetti Squash (approx. 3 lbs or 1365g)
Sauce
- 2 tablespoons (30 ml) soy sauce or low sodium soy sauce (use Tamari for gluten free)
- 2 teaspoons (10 ml) rice vinegar or distilled white vinegar
- 1 tablespoon (15 ml) oyster sauce or hoisin sauce for vegetarian
Vegetables & Cooking
- 1 tablespoon (15 ml) olive oil
- 1 tablespoon (15 ml) olive oil, grape seed oil or any cooking oil
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 cup (100 g) sliced snow peas or sugar snap peas
- 1 large carrot, julienned
- Kosher salt or sea salt, to taste
- Fresh cracked black pepper, to taste
- 1/4 cup (60 ml) chopped cilantro (optional)
- Chili garlic sauce, sriracha, or hot sauce (optional)
Instructions
- Preheat and Prepare Squash: Preheat your oven to 375°F (190°C). Lightly oil a sheet pan with olive oil to prevent sticking.
- Cut and Bake Squash: Carefully cut the spaghetti squash in half lengthwise. Use a spoon to scoop out seeds and strands. Place the halves cut side down on the oiled sheet pan.
- Bake Squash: Bake for about 45 minutes or until the flesh becomes tender and can be easily shredded into strands with a fork. Once baked, gently loosen and remove the spaghetti-like strands from the squash shells and set aside.
- Mix Sauce: In a medium bowl, combine soy sauce, rice vinegar, and oyster sauce or hoisin sauce if making it vegetarian. Set the sauce mixture aside.
- Cook Vegetables: Heat 1 tablespoon olive oil or preferred cooking oil in a large skillet over medium-high heat. Add diced onions and minced garlic, cooking until soft and fragrant.
- Add Bell Pepper, Peas, and Carrots: Add the sliced red bell pepper, snow peas, and julienned carrots to the skillet. Sauté the vegetables until tender but still crisp, about 2 minutes.
- Combine Squash and Sauce: Add the prepared spaghetti squash strands and the sauce mixture into the skillet with the cooked vegetables. Stir well to coat the squash evenly with the sauce.
- Heat Through: Cook everything together for about 1 more minute to allow flavors to meld while heating the squash through. Avoid overcooking to prevent mushiness.
- Season and Serve: Add salt and freshly cracked black pepper to taste. Garnish with chopped cilantro if desired and serve with chili garlic sauce, sriracha, or your choice of hot sauce on the side.
Notes
- Use Tamari instead of soy sauce for a gluten-free version.
- Substitute oyster sauce with hoisin sauce to keep it vegetarian.
- Do not overcook the spaghetti squash once added to the pan to avoid mushy texture.
- Adjust vegetables based on seasonal availability or preference.
- Spaghetti squash pairs well with additional proteins like tofu, chicken, or shrimp if desired.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian Fusion
