5 stars (2 ratings)
26 Comments »
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A healthier low-carb version of everyone’s favorite takeout dish. Even your picky eaters will love this! Only 299 cal/serving!
You know I can’t say no to a chow mein dinner.
And I can never say no to a chow mein dinner that’s less than 300 calories.
299 calories to be exact.
I mean, that leaves us plenty of room to have a slice of pizza for dinner #2.
No, but really, I love substituting spaghetti squash for pasta or in this case, chow mein noodles.
It’s low carb without changing too much of the flavor.
And if you have your spaghetti squash already stranded, this comes together in minutes.
Literally.
Then have a slice of chocolate cake as a reward.
Because you just saved on time, money and calories.
Spaghetti Squash Chow Mein
Yield: 4 servings
Prep: 20 minutes minutes
Cook: 55 minutes minutes
Total: 1 hour hour 15 minutes minutes
A healthier low-carb version of everyone’s favorite takeout dish. Even your picky eaters will love this! Only 299 cal/serving!
5 stars (2 ratings)
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Ingredients
- ¼ cup reduced sodium soy sauce
- 3 cloves garlic, minced
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar, packed
- 1 tablespoon freshly grated ginger
- 2 tablespoons olive oil
- 1 onion, diced
- 3 stalks celery, sliced diagonally
- 2 carrots, julienned
- 2 cups shredded cabbage
- 1 cup bean sprouts
For the spaghetti squash
- 1 2-3 pounds spaghetti squash
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
Instructions
Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Cut the squash in half lengthwise from stem to tail and scrape out the seeds. Drizzle with olive oil and season with salt and pepper, to taste.
Place squash, cut-side down, onto the prepared baking dish. Place into oven and roast until tender, about 35-45 minutes.
Remove from oven and let rest until cool enough to handle.
Using a fork, scrape the flesh to create long strands.
In a small bowl, whisk together soy sauce, garlic, oyster sauce, brown sugar and ginger; set aside.
Heat olive oil in a large skillet over medium high heat. Add onion, celery and carrots. Cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage and bean sprouts until heated through, about 1 minute.
Stir in spaghetti squash and soy sauce mixture until well combined, about 2 minutes.
Serve immediately.
Did you make this recipe?
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posted on February 18, 2017under uncategorized
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26 comments -
Maria — October 30, 2020 @ 3:32 PM Reply
This recipe looks cool. I will definable going to cook it. Hope I will be able to make spaghetti just like it appearing in the image.
Regards,
-
Flo — December 2, 2020 @ 7:01 AM Reply
Sounds delish….way to much sodium….how can I remove so much sodium ??
-
anne Mattia — November 15, 2018 @ 10:00 AM Reply
This sounds yummy. I am confused why the fat content seems so high? There’s nothing high in calories in it, is there?
-
Ronaye — January 22, 2018 @ 6:14 PM Reply
Made this tonight. I baked the spaghetti squash a day ahead and added it at the same time as the cabbage, so it would have time to heat without over cooking the other vegetables. I added mushrooms amd used a can of Eastern Star oriental vegetables, as I didn’t have any fresh bean sprouts. This recipe is simple and tasty. I will definitely make this again. My husband liked it and good thing he likes leftovers, because it makes a big batch.
-
Elaine — January 21, 2018 @ 3:40 PM Reply
I made this tonight and it is SO good!
-
Charlie — January 18, 2018 @ 5:43 AM Reply
This sounds so good!
Iim going to give it a try :~D
-
Melinda — November 23, 2021 @ 6:02 PM Reply
I ruined this recipe in almost every way and it was still yummy. Overcooked the squash so it was mushy. Overcooked the onion by the end of it. Tried to shortcut cabbage and carrot with a bag of slaw mix, it was too thin so turned mushy too. Bean spouts only came in a 2 cup bag and I had no other use for them so threw it all in. Panicked at the last minute that there wasn’t enough sauce so doubled it, didn’t need too. Mushy AND soupy, the celery was about all I did right.
But the flavor was perfect, and prepping the right ingredients in advance made it come together in minutes. I’ll be trying it again!
-
Elaine Hoogland — October 15, 2017 @ 3:37 PM Reply
Just made this dish for dinner tonight. I didn’t use oyster sauce as my husband is allergic to seafood. The taste was wonderful! I probably overcooked the spagetti squash as if was a bit wet. I might try cooking it cut side up next time. I did stir fry 3 chicken breast cut into strips with a bit of the sauce first. I couldn’t get beansprouts from my local grocery but I think the dish would have been better with them. I think next time I will use store bought coleslaw mix for the carrots and shredded cabbage, just because it is easier and won’t ruin the wonderful recipe! Thanks for sharing!
-
Emina — March 8, 2017 @ 6:31 AM Reply
I just made this for dinner. Excellent recipe!! I did add some grilled chicken. This is the best spaghetti squash recipe I’ve tried. Thanks! Your pictures are very appealing. Definitely makes you hungry
-
Danielle — March 6, 2017 @ 9:46 PM Reply
It’s time to start teaching the kiddo how to cook, and I found your site around the same time. Tonight was another time for her to select the recipe. She chose this! Had extra helpings!
Kid friendly for sure!
-
Annette — February 26, 2017 @ 3:02 PM Reply
Love the site and we’ve loved several recipes we’ve tried. First time cooking spaghetti squash. It was a bit crunchy and slightly watery (even after cooking for over an hour). Is this normal for spaghetti squash? I was expecting it to be soft like a noodle.
-
Chungah — March 5, 2017 @ 7:12 PM Reply
Not really – it should definitely be on the softer side!
-
Carol at Wild Goose Mama — February 24, 2017 @ 12:04 PM Reply
I can’t say no to chow mein either. It’s just recently that I have become a real believer on the miracle of spaghetti squash. I’ve always liked it the traditional way with butter. Of course anything is better with butter—-what the heck was I was saying. But 3 or 4 months ago I tried using it with a Italian slant. Boy Howdy that was delish. I really was brave when I did that because I served it at a dinner without ‘test driving’ the concept. The fact it lowers the calorie count, but not the flavor count is totally AWESOME!
-
Connie — February 23, 2017 @ 7:03 AM Reply
Another winner with spaghetti squash. I threw in some pea pods to pretty up and add crunch. ❤️ your recipes!
-
Sandra — February 23, 2017 @ 4:20 AM Reply
It looks soooo yummy!! I have to try it 🙂
-
techlazy.com — February 23, 2017 @ 2:51 AM Reply
This is amazing! We arent eating it for a couple more hours and I have yet to put in the coconut milk. But what I have tasted is awesome! Thanks for the recipe!!!
-
Andrea — February 22, 2017 @ 10:44 AM Reply
Yesss! I have a spaghetti squash sitting on my counter that I’ve been trying to decide what to do with. Perfect! I might add a little chicken to mine to up the protein content. 🙂
-
katie — February 20, 2017 @ 5:06 PM Reply
Just cleaned the plate on this one! Wow, great flavor and yummy. I added more soy sauce, and had no sprouts or cabbage. Added chicken. Will make again!
Katie b
-
Mlee — February 20, 2017 @ 2:54 AM Reply
Made this yesterday. Delicious. Will definitely make it again. Thanks for the recipe.
-
Julia @ HappyFoods Tube — February 19, 2017 @ 11:57 PM Reply
What a great idea! 🙂 Wish I could buy spaghetti squash around here!
-
marti @fitwithheart — February 19, 2017 @ 4:09 PM Reply
goodness this looks SO GOOD. can’t wait to try it!
-
Ivory — February 19, 2017 @ 3:24 PM Reply
This looks, (as alway) so healthy and yummy.
-
Sara @ Last Night's Feast — February 19, 2017 @ 1:44 PM Reply
This looks so amazing!
-
Smitha — February 19, 2017 @ 9:06 AM Reply
That s good aubstitute for spaghetti.. who doesnt love chow mein. Wil give it a try soon
Btw i love your butter s yellow rain coat and the way he sometimes sleeps. So cute
-
Debra Eliotseats — February 19, 2017 @ 9:05 AM Reply
Absolutely will fit into our “bow” diet!!! Thanks!
-
William Steinbrink — February 19, 2017 @ 7:35 AM Reply
I use spaghetti squash frequently. Poke through skin with fork then place it in microwave 11 minutes. Perfect. (I add butter and 1/2 tsp maple syrup to scooped out contents). LOVE YOUR RECIPES AND SO GLAD TO HAVE FOUND YOU!!!
Maria — October 30, 2020 @ 3:32 PM Reply
This recipe looks cool. I will definable going to cook it. Hope I will be able to make spaghetti just like it appearing in the image.
Regards,
-
Flo — December 2, 2020 @ 7:01 AM Reply
Sounds delish….way to much sodium….how can I remove so much sodium ??
anne Mattia — November 15, 2018 @ 10:00 AM Reply
This sounds yummy. I am confused why the fat content seems so high? There’s nothing high in calories in it, is there?
Ronaye — January 22, 2018 @ 6:14 PM Reply
Made this tonight. I baked the spaghetti squash a day ahead and added it at the same time as the cabbage, so it would have time to heat without over cooking the other vegetables. I added mushrooms amd used a can of Eastern Star oriental vegetables, as I didn’t have any fresh bean sprouts. This recipe is simple and tasty. I will definitely make this again. My husband liked it and good thing he likes leftovers, because it makes a big batch.
Elaine — January 21, 2018 @ 3:40 PM Reply
I made this tonight and it is SO good!
Charlie — January 18, 2018 @ 5:43 AM Reply
This sounds so good!
Iim going to give it a try :~D
-
Melinda — November 23, 2021 @ 6:02 PM Reply
I ruined this recipe in almost every way and it was still yummy. Overcooked the squash so it was mushy. Overcooked the onion by the end of it. Tried to shortcut cabbage and carrot with a bag of slaw mix, it was too thin so turned mushy too. Bean spouts only came in a 2 cup bag and I had no other use for them so threw it all in. Panicked at the last minute that there wasn’t enough sauce so doubled it, didn’t need too. Mushy AND soupy, the celery was about all I did right.
But the flavor was perfect, and prepping the right ingredients in advance made it come together in minutes. I’ll be trying it again!
Elaine Hoogland — October 15, 2017 @ 3:37 PM Reply
Just made this dish for dinner tonight. I didn’t use oyster sauce as my husband is allergic to seafood. The taste was wonderful! I probably overcooked the spagetti squash as if was a bit wet. I might try cooking it cut side up next time. I did stir fry 3 chicken breast cut into strips with a bit of the sauce first. I couldn’t get beansprouts from my local grocery but I think the dish would have been better with them. I think next time I will use store bought coleslaw mix for the carrots and shredded cabbage, just because it is easier and won’t ruin the wonderful recipe! Thanks for sharing!
Emina — March 8, 2017 @ 6:31 AM Reply
I just made this for dinner. Excellent recipe!! I did add some grilled chicken. This is the best spaghetti squash recipe I’ve tried. Thanks! Your pictures are very appealing. Definitely makes you hungry
Danielle — March 6, 2017 @ 9:46 PM Reply
It’s time to start teaching the kiddo how to cook, and I found your site around the same time. Tonight was another time for her to select the recipe. She chose this! Had extra helpings!
Kid friendly for sure!
Annette — February 26, 2017 @ 3:02 PM Reply
Love the site and we’ve loved several recipes we’ve tried. First time cooking spaghetti squash. It was a bit crunchy and slightly watery (even after cooking for over an hour). Is this normal for spaghetti squash? I was expecting it to be soft like a noodle.
-
Chungah — March 5, 2017 @ 7:12 PM Reply
Not really – it should definitely be on the softer side!
Carol at Wild Goose Mama — February 24, 2017 @ 12:04 PM Reply
I can’t say no to chow mein either. It’s just recently that I have become a real believer on the miracle of spaghetti squash. I’ve always liked it the traditional way with butter. Of course anything is better with butter—-what the heck was I was saying. But 3 or 4 months ago I tried using it with a Italian slant. Boy Howdy that was delish. I really was brave when I did that because I served it at a dinner without ‘test driving’ the concept. The fact it lowers the calorie count, but not the flavor count is totally AWESOME!
Connie — February 23, 2017 @ 7:03 AM Reply
Another winner with spaghetti squash. I threw in some pea pods to pretty up and add crunch. ❤️ your recipes!
Sandra — February 23, 2017 @ 4:20 AM Reply
It looks soooo yummy!! I have to try it 🙂
techlazy.com — February 23, 2017 @ 2:51 AM Reply
This is amazing! We arent eating it for a couple more hours and I have yet to put in the coconut milk. But what I have tasted is awesome! Thanks for the recipe!!!
Andrea — February 22, 2017 @ 10:44 AM Reply
Yesss! I have a spaghetti squash sitting on my counter that I’ve been trying to decide what to do with. Perfect! I might add a little chicken to mine to up the protein content. 🙂
katie — February 20, 2017 @ 5:06 PM Reply
Just cleaned the plate on this one! Wow, great flavor and yummy. I added more soy sauce, and had no sprouts or cabbage. Added chicken. Will make again!
Katie b
Mlee — February 20, 2017 @ 2:54 AM Reply
Made this yesterday. Delicious. Will definitely make it again. Thanks for the recipe.
Julia @ HappyFoods Tube — February 19, 2017 @ 11:57 PM Reply
What a great idea! 🙂 Wish I could buy spaghetti squash around here!
marti @fitwithheart — February 19, 2017 @ 4:09 PM Reply
goodness this looks SO GOOD. can’t wait to try it!
Ivory — February 19, 2017 @ 3:24 PM Reply
This looks, (as alway) so healthy and yummy.
Sara @ Last Night's Feast — February 19, 2017 @ 1:44 PM Reply
This looks so amazing!
Smitha — February 19, 2017 @ 9:06 AM Reply
That s good aubstitute for spaghetti.. who doesnt love chow mein. Wil give it a try soon
Btw i love your butter s yellow rain coat and the way he sometimes sleeps. So cute
Debra Eliotseats — February 19, 2017 @ 9:05 AM Reply
Absolutely will fit into our “bow” diet!!! Thanks!
William Steinbrink — February 19, 2017 @ 7:35 AM Reply
I use spaghetti squash frequently. Poke through skin with fork then place it in microwave 11 minutes. Perfect. (I add butter and 1/2 tsp maple syrup to scooped out contents). LOVE YOUR RECIPES AND SO GLAD TO HAVE FOUND YOU!!!
