Description
This dish offers a vibrant and flavorful take on classic chow mein, utilizing tender spaghetti squash strands as a delightful alternative to traditional noodles. Roasted spaghetti squash is combined with crisp-tender shredded cabbage and carrots, all tossed in a savory, umami-rich sauce. The preparation involves roasting the squash until perfectly tender, then stir-frying the vegetables and sauce before gently incorporating the squash strands. This results in a light yet satisfying meal with a harmonious blend of sweet and savory notes, and a pleasing texture contrast.
Ingredients
- 1 medium spaghetti squash (about 2–3 pounds)
- 1 tablespoon olive oil, plus more for squash
- 1 cup shredded green cabbage
- 1/2 cup shredded red cabbage
- 1 cup shredded carrots
- 1/2 small yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon maple syrup or honey
- 1/2 teaspoon cornstarch (optional, for thicker sauce)
- 1/4 cup water or vegetable broth
- Salt and black pepper to taste
- 1 teaspoon sesame seeds, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with a little olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 30-45 minutes, or until tender when pierced with a fork.
- Once cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands. Set aside.
- While the squash roasts, prepare the sauce: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, maple syrup, cornstarch (if using), and water or vegetable broth. Set aside.
- Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the sliced onion and cook for 2-3 minutes until softened.
- Add the minced garlic and grated ginger to the skillet and cook for another minute until fragrant.
- Stir in the shredded green cabbage, red cabbage, and carrots. Cook for 5-7 minutes, stirring frequently, until the vegetables are crisp-tender.
- Pour the prepared sauce over the vegetables and bring to a gentle simmer, stirring constantly, until the sauce thickens slightly (if using cornstarch).
- Add the cooked spaghetti squash strands to the skillet. Toss gently to combine all ingredients and coat the squash and vegetables evenly with the sauce. Cook for 2-3 minutes to heat through.
- Taste and adjust seasoning if needed. Serve immediately, garnished with sesame seeds if desired.
Notes
For a quicker method, spaghetti squash can be cooked in the microwave. Pierce the squash several times, microwave whole for 10-15 minutes, then cut and scrape.
Feel free to add other vegetables like bell peppers, snap peas, or mushrooms for variety.
To add protein, incorporate cooked chicken, shrimp, or tofu during step 8.
This dish can be prepared ahead of time and reheated gently on the stovetop or in the microwave.
Ensure the spaghetti squash is not overcooked to maintain a pleasant, slightly firm texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 180
- Fat: 7g
- Carbohydrates: 28g
- Protein: 5g