Spaghetti Squash Chow Mein
A delightful twist on a classic dish, this Spaghetti Squash Chow Mein offers a nourishing alternative packed with colorful veggies and low in carbs.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
- 1 medium spaghetti squash
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 cup carrots, julienned
- 1 cup bell peppers, sliced
- 1 cup broccoli florets
- 3 green onions, sliced
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Sesame seeds for garnish
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half and remove the seeds. Place the halves cut-side down on a baking sheet and roast for about 30-40 minutes until the squash is tender when pierced with a fork.
- Heat vegetable oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Toss in the julienned carrots and sliced bell peppers, stir-frying for about 3 minutes. Then, add the broccoli florets and cook for an additional 2-3 minutes until tender yet still crisp.
- Scrape the roasted spaghetti squash flesh with a fork to create spaghetti-like strands.
- Add the squash strands to the skillet with the vegetables. Pour in soy sauce and sesame oil, mixing everything together. Cook for an additional 2-3 minutes, stirring frequently.
- Season with salt and pepper to taste. Top with sliced green onions and sesame seeds before serving.
Notes
Choose a heavy spaghetti squash for the best flavor. Avoid overcrowding the pan when sautéing vegetables to maintain their crispiness.