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Spaghetti Squash Chow MeinIMG_6794edit

Spaghetti Squash Chow Mein

Yield: 4 servings
Prep: 20 minutes
Cook: 55 minutes
Total: 1 hour 15 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)

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.