This Paleo-friendly spaghetti squash chow mein is a flavorful, fun way to serve up this healthy vegetable!
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 (our version is Baked Gluten Free Orange Chicken) and a big scoop of their noodley, briney, impossible-to-stop-when-you’re-full chow mein.
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!
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.
Spaghetti Squash Chow Mein
- 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
- 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.
- 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.
- 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.
- 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!