If you haven’t jumped on the spaghetti squash train yet, this is the recipe to do it on! Spaghetti Squash Chow Mein is so good.
I’ve had some spaghetti squash flops over the years, but this recipe is not one of them. In fact, I eagerly await squash season so I can make it again each year.
My girls (2 and 7) eat seconds of this and even my (not a fan of squash) husband gives this a thumbs up. I suppose it doesn’t hurt that one of his favorite meals is the regular kind of chow mein.
This dish is loaded with veggies. If you want it to be vegetarian, leave off the chicken. For the omnivores out there, the chicken adds a tasty touch.
A lot of spaghetti squash recipes don’t hold up well as leftovers, but we enjoy this one the next day just as well. I’m all about cooking once and eating at least twice!
This recipe, as written, fed my family of 5 twice, so I’d say it would serve 6-8 as adult portions. I bought 3 spaghetti squashes that totaled 6 pounds.
The method of cooking spaghetti squash that’s in this recipe is my go to. It always turns out fabulous and once I cut the squash in half, it’s super simple.
Another of my favorite spaghetti squash recipes is this one: Tex Mex Spaghetti Squash! Yum!
Spaghetti Squash Chow Mein
- 6 pounds spaghetti squash
- 6 stalks of celery, thinly sliced (around 3 cups)
- 4 carrots, peeled and grated (around 2 cups)
- 2-3 cups shredded cabbage
- 1 onion, diced
- 4 cloves garlic
- 1 teaspoon minced fresh ginger
- ¼ cup soy sauce, coconut aminos etc
- 1-2 cups diced, cooked chicken (optional)
- Oil
- Salt and Pepper
- Cut spaghetti squash in half and scrape out the seeds and stringy insides. Drizzle lightly with olive oil and sprinkle with salt and pepper. Place cut side down on a baking sheet and bake at 350 degrees for 45 minutes. Remove from oven and let cool until you can handle them. Use a fork to scrape across the squash short ways to make "noodles".
- In a large skillet heat a tablespoon of oil and saute the onions 3-5 minutes. Add the garlic and ginger and continue to cook a few more minutes.
- Add the carrots and celery to the skillet. Stir and cook a few minutes.
- Add the cabbage and cook until all the vegetables are tender.
- Add the spaghetti squash to the skillet and combine.
- Drizzle ¼ cup of soy sauce (or alternative) over the mixture.
- Season with salt and pepper and additional soy sauce to taste.
I’m curious, where do you stand on spaghetti squash: lover, hater, or never tried? If you are a fan, what’s your favorite way to eat it?
P.S. If you are curious the way I made it and it flopped, it was a spaghetti squash carbonara recipe. I’m perfectly okay never attempting that one again. 😉
