Description
Spaghetti Squash Chow Mein is a healthy and flavorful twist on traditional chow mein, replacing noodles with roasted spaghetti squash strands. This dish combines tender roasted squash with a medley of sautéed vegetables and a savory, tangy sauce for a low-carb, gluten-free, and vegetarian-friendly meal packed with vibrant flavors and textures.
Ingredients
Main Ingredients
- 1 Spaghetti Squash (about 3 lbs or 1365 g)
- 1 tablespoon (15 ml) olive 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)
Sauce Ingredients
- 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)
- 1 tablespoon (15 ml) olive oil, grape seed oil, or any cooking oil
Optional Garnishes
- Chili garlic sauce, sriracha, or hot sauce (optional)
Instructions
- Preheat and Prepare the 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 and scoop out the seeds and stringy bits. Place the squash halves cut side down on the oiled sheet pan and bake for 45 minutes or until the flesh is tender and can be easily shredded into strands with a fork. Once baked, gently loosen and remove the spaghetti strands from the shells and set aside.
- Make the Sauce: In a medium bowl, combine the soy sauce, rice vinegar, and oyster sauce (or hoisin sauce for the vegetarian option) to create a flavorful sauce. Set this mixture aside.
- Sauté Aromatics: Heat 1 tablespoon of olive oil (or preferred cooking oil) in a large skillet over medium-high heat. Add the diced onion and minced garlic and cook until softened and fragrant, about 2-3 minutes.
- Cook Vegetables: Add the sliced red bell pepper, snow peas, and julienned carrot to the skillet. Continue cooking while stirring for about 2 minutes, until the vegetables are crisp-tender.
- Add Squash and Sauce: Stir in the roasted spaghetti squash strands along with the pre-mixed sauce. Toss everything together in the skillet so the squash is evenly coated. Cook for about another minute to heat through, being careful not to overcook to avoid mushiness.
- Season and Garnish: Season the chow mein with additional salt and freshly cracked black pepper to taste. Garnish with chopped cilantro if desired and serve with chili garlic sauce, sriracha, or your favorite hot sauce for added heat.
Notes
- You can use Tamari instead of soy sauce for a gluten-free version.
- For a vegetarian option, substitute oyster sauce with hoisin sauce.
- Be careful not to overcook the squash after adding it to the skillet to maintain a good texture.
- Feel free to add protein like tofu or cooked chicken for a heartier meal.
- Fresh cilantro adds a nice brightness but can be omitted if preferred.
- The dish can be adjusted for spiciness by adding your favorite hot sauce or chili garlic sauce.
