Spaghetti Squash Chow Mein
4:42:00 PM
Ramen Noodle restaurants have been popping up all over the place recently. I've been on a few occasions and each time it tastes even better than I expected, but I always leave feeling bloated. Ramen, and Asian food in general seems to be the ultimate comfort food. It's warm and savory, and tops my list of favorite types of food. However, it catches you off guard because it is enjoyable in the moment but leaves you feeling sluggish afterwards. That is why I created a healthy, low carb, low fat version of an Asian food staple-- Spaghetti Squash Chow Mein!
If you aren't a fan of squash, no problem! Give this recipe a try and you might change your mind. Once all of the ingredients are combined and full of flavor you cannot even taste the squash. The spaghetti squash has a great texture, like that of real noodles.
I made a batch of this chow mein for my weekly meal prep. I simply added some shredded chicken and was good to go! Add a protein to make this recipe for dinner, prep it for lunches ahead of time like I did, or use it as a light side dish to add to another one of your favorite Asian recipes.
Next time you feel tempted to order take out Chinese food or make a steaming bowl of ramen noodles, make this easy, delicious Spaghetti Squash Chow Mein instead!
Recipe
Yield: 5 servings
Ingredients
- 1 whole spaghetti squash
- 1/2 cup chopped carrots
- 1/3 cup diced white onion
- 1/3 cup chopped celery
- 1 cup shredded cabbage (I used a cabbage blend from Trader Joe's)
- 2 cloves minced garlic
- 1/2 tablespoon freshly grated ginger
- pepper
- garlic salt (or regular salt)
- olive oil spray (or regular olive oil)
- 1/3 cup low sodium soy sauce
Directions
Preheat your oven to 400 degrees F. Cut spaghetti squash in half (long ways) and scoop out seeds. Spray inside of squash with olive oil spray (or drizzle with olive oil) and season with garlic salt (or regular salt) and pepper. Cover baking sheet with aluminum foil, place squash face down on sheet and bake for 30-35 mins or until a knife can be easily inserted in shell of squash. In a large sauce pan, spray bottom with olive oil and saute carrots, onion, and celery for 4-5 mins. Add cabbage and garlic and saute for another 2-3 mins. Using a fork, scrape out the inside of the spaghetti squash from its shell and combine with sauteed veggies. Whisk together soy sauce and grated ginger and pour over squash mixture. Combine all ingredients, and enjoy! Serve warm right away or store in fridge and reheat later.Enjoy!
1 comments
I love how you use spaghetti squash as a replacement for the noodles as a healthier option! Sounds amazing!
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