Spaghetti Squash Chow Mein

A healthier low-carb version of everyone’s favorite takeout dish. Even your picky eaters will love this! Only 299 cal/serving!

Spaghetti Squash Chow Mein - 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

A healthier low-carb version of everyone’s favorite takeout dish. Even your picky eaters will love this! Only 299 cal/serving!

Ingredients:

  • 1/4 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

Directions:

  1. Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. 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.
  3. Place squash, cut-side down, onto the prepared baking dish. Place into oven and roast until tender, about 35-45 minutes.
  4. Remove from oven and let rest until cool enough to handle.
  5. Using a fork, scrape the flesh to create long strands.
  6. In a small bowl, whisk together soy sauce, garlic, oyster sauce, brown sugar and ginger; set aside.
  7. 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.
  8. Stir in spaghetti squash and soy sauce mixture until well combined, about 2 minutes.
  9. Serve immediately.

Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 299 Calories from Fat 147.6
% Daily Value*
Total Fat 16.4g 25%
Saturated Fat 2.5g 13%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 659mg 27%
Total Carbohydrate 38.8g 13%
Dietary Fiber 2.8g 11%
Sugars 6.5g
Protein 6.3g 13%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.