Craving a carton of takeout noodles? This spaghetti squash chow mein will deliver serious flavor without any MSG.

The takeout menu can have a break tonight while you dig into this spaghetti squash chow mein dish made completely Paleo and vegan. The delicate crunch and natural sweetness of spaghetti squash effortlessly replaces regular noodles, while fresh ginger and garlic combine with savory coconut aminos to achieve a rich and simple sauce.

The most difficult part of preparing this chow mein is cutting the spaghetti squash in half; but I promise, it is worth the effort. Be sure to use a sharp knife, and carefully cut lengthwise. Once halved, remove the seeds and roast, cut side down, for about 30-35 minutes to soften. Allow the squash to cool at room temperature before using a fork to remove the pasta-like strands.

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Next, heat extra virgin olive oil in a large skillet and sauté shredded cabbage, celery, carrots, and onion along with ginger and garlic to infuse their flavors. Only cook the vegetables for about five minutes to keep a bit of crunch. Stir in coconut aminos, add the spaghetti squash and use tongs to gently toss and combine.

Serve hot garnished with fresh chopped scallions. Grab your chopsticks – it’s chow time!

Jennafer Ashley

Spaghetti Squash Chow Mein Recipe

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Total time:55 mins

Cook Time:45 mins 45 minutes

Prep Time: 10 mins 10 minutes

Serves:2

Spaghetti Squash Chow Mein Recipe

Recipe by: Jennafer Ashley

Craving a carton of takeout noodles? This spaghetti squash version of chow mein will deliver serious flavor without any MSG.

Tools

• Baking sheet
• Parchment paper
• Sharp knife
• Tongs
• Large skillet

Ingredients

• 1 medium spaghetti squash, halved and seeds removed
• 2 T extra virgin olive oil
• 2 celery stalks, thinly sliced
• 1/4 cup white onion, minced
• 1/2 cup shredded carrots
• 2 cups shredded green cabbage
• 1 t ginger, minced
• 2 garlic cloves, minced
• 1/4 cup coconut aminos
• 1/4 cup scallions, thinly sliced

Instructions

• Preheat oven to 400°F and line a baking sheet with parchment paper.
• Place squash on baking sheet, cut side down, and roast for 30-35 minutes. Remove from oven and allow squash to cool 10 minutes before handling. Use a fork to scrape out strands of squash onto a plate or bowl.
• Heat extra virgin olive oil in a large skillet over medium heat. Add celery, white onion, carrots, cabbage, ginger and garlic. Cook 5 minutes, stirring occasionally.
• Stir in spaghetti squash and coconut aminos. Continue to cook 5 minutes longer. Serve immediately with freshly chopped scallions.

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