Fed & Fit

Spaghetti Squash Chow Mein

This Paleo-friendly spaghetti squash chow mein is a flavorful, fun way to serve up this healthy vegetable!

Spaghetti Squash Chow Mein Fed and Fit-5

Oh yes, you read that title correctly. We made chow mein from spaghetti squash and it is KILLER. I served it to my husband who, after a few bites, asked again “this is really spaghetti squash? I would NOT have guessed.” I fashioned this chow mein after one of my before-Paleo fast food loves: Panda Express. Holy cow I loved that place. As a poor college student, it was the one place I’d go for a treat ($10 meals were a real indulgence). I’d get myself two servings of the orange chicken (maybe I should Paleo-ize that one next) and a big scoop of their noodley, briney, impossible-to-stop-when-you’re-full chow mein.

Spaghetti Squash Chow Mein Fed and Fit-2

Spaghetti Squash Chow Mein Fed and Fit-6

This spaghetti squash chow mein is the bees knees and the process is simple. All you need to do is roast the spaghetti squash until it’s cooked through. While the squash is in the oven, start on the sauce! For the sauce, all you need to do is pour one jar worth of coconut aminos into a large skillet. Let it reduce over medium/low heat for 10 to 15 minutes, or until it’s thick enough to coat the back of a spoon. Once the sauce is thickened (the consistency of a teriyaki sauce), spoon it into a separate bowl and whisk in the remaining sauce ingredients. To the same skillet, add the olive oil and the onions. Saute the onions until they start to brown, then add the garlic, cabbage, and the celery. Leave them over medium/high heat so that they start to develop a slight char. Once the veggies are cooked to your liking, add the sauce and spaghetti squash! Stir to combine, garnish with sesame seeds + green onions, and enjoy!

Spaghetti Squash Chow Mein Fed and Fit-4

Note: if the spaghetti squash releases a lot of water once mixed with the sauce, it just means that it wasn’t cooked through well enough first. Spoon off the liquid and heat until cooked through.

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Spaghetti Squash Chow Mein

Yield: 8 servings

Cook Time: 1 hour 15 minutes


  • 1 large spaghetti squash
  • 1, 8 ounce jar coconut aminos
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons sesame oil
  • 1/2 teaspoon fish sauce
  • 2 tablespoons olive oil
  • 1/2 onion, finely chopped
  • 1/2 head green cabbage, finely chopped
  • 1 cup celery, chopped
  • 4 cloves garlic, minced
  • 2 teaspoons white sesame seeds
  • 2 tablespoons green onion, coarsely chopped


  1. Cut the spaghetti squash in half, scrape out the seeds, and place it in a rimmed baking dish face-down with 1/4 cup of water. Bake at 375 F for 1 hour, or until soft. Once cooked, set aside until cool enough to handle. Once cooled, scrape the squash out into a large bowl.
  2. For the sauce, add all the coconut aminos to a large skillet over medium heat. Simmer for 10 to 15 minutes, or until it thickens to coat the back of a spoon. Scrape the sauce into a separate bowl and add the vinegar, sesame oil, and fish sauce. Whisk to combine and set aside.
  3. To the skillet, add the olive oil and the onion. Saute the onion for 5 to 10 minutes, or until browned and fragrant. Add the cabbage, celery, and garlic. Saute over medium-high heat, stirring occasionally so that it develops a slight char.
  4. Once the vegetables are cooked, stir in the spaghetti squash and the sauce. Mix to combine, garnish with the sesame seeds and onion, and serve!

9 Responses to “Spaghetti Squash Chow Mein”

  1. #
    Emily Chaseposted April 2, 2017 at 9:04 am

    Which brand of coconut aminos do you use? I have a difficult time getting the Coconut Secret brand to reduce as you describe.

  2. #
    Robinposted April 2, 2017 at 1:35 pm

    Emily Chase, click on her link in the recipe.

  3. #
    Jennaposted April 2, 2017 at 7:33 pm

    Looks great! Do you think you could add protein (like chicken) to this for a complete meal? If so, when would you suggest doing so to grab all the flavors? Thanks!

  4. #
    Cameronposted April 2, 2017 at 8:58 pm

    This sounds incredible BUT I find coconut aminos to be expensive. $7 for the brand in the link which would make this a fairly pricey meal since I would need to use the full bottle. I typically use it sparingly (like soy sauce) rather than cooking with it because of the cost. If anyone knows of a less expensive brand please let us all know. Possibly Braggs? Love your stuff!

  5. #
    Meganposted April 3, 2017 at 4:53 am

    Do you put the 1/4cup of water in the baking dish with the squash on top? Can’t wait to try this looks amazing!

  6. #
    Lauraposted April 7, 2017 at 5:35 pm

    Just made this and it is SO good! You a very talented, Casey!

  7. #
    Veronica Finleyposted April 13, 2017 at 2:38 pm

    Cassy, I made this last night and it was so good! I had a hard time finding spaghetti squash this time of year, but I finally found two small ones to roast instead of one big one. I also added in some diced chicken thighs to make it a complete meal. This is such a good recipe! I’m amazed at how much it really tastes like chow mein (without the horrible noodles and MSG :D)

  8. #
    Moniqueposted April 14, 2017 at 8:36 pm

    This is fantastic! Thank you. Had some shiitakes so added those. Really tastes like rice noodles! Best spaghetti squash I have ever had!!

  9. #
    Christyposted April 25, 2017 at 2:44 pm

    This is delicious! made it with the orange chicken from aganist all grain! so yummy

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