Knowing this is a dessert blog, and reading today’s post title, you might have put two and two together and come up with…
Something really weird. 😕
Actually, I don’t want to know what you came up with. Please don’t tell me.
Or anyone else. Ever.
Rest assured, today’s post is not dessert… well, unless you want to eat a bowl of vegetables for dessert, in which case I can’t judge you. I’ve done it before! (Remember my Chocolate Cauliflower Cake?)
Every now and then, against my better judgment, I’ll buy something on a whim at the grocery store, even though I have absolutely no plans for using it. Such was the case with a giant spaghetti squash I picked up a few weeks ago. Last night I decided it had been sitting ignored on the counter for too long. And so I cooked it, making the dish up as I went along.
Do you like Spaghetti Squash?
I love spaghetti squash, but I also adore real spaghetti and definitely don’t treat spaghetti squash as a substitute for pasta. Normally when I make lo mein, I use soba noodles, and I’ll probably do that next time I make this recipe.
Spaghetti squash is a fun food in its own right, but I usually include some other kind of carb in the meal—such as toast—whenever I make it for dinner.
Spaghetti Squash Lo Mein
(makes 5 large servings)
- 1 cup red pepper, sliced thin (150g)
- 1 onion, diced (150g)
- 1 (8oz) package sliced mushrooms
- 1-2 carrots, sliced into coins or matchsticks (70-140g)
- 2 cups broccoli florets (230g)
- optional: shelled edamame for extra protein
- vegetable oil for sautéing (or broth for a fat-free option)
- 1 tbsp minced garlic
- 1 tsp ground ginger
- 1 tsp ground coriander
- 1/4 tsp salt
- 6 scallions, sliced thin (and ends removed)
- 1 large spaghetti squash or 16oz pasta
- optional: 1 package bean sprouts (225 g)
- 1/4 cup vegetable broth
- 3 tbsp white vinegar or apple cider vinegar
- 3 tbsp hoisin sauce or vegan Worcestershire sauce
- 3 tbsp soy sauce (or gluten-free alternative)
Directions:
Cook the pasta or squash (see: How To Cook Spaghetti Squash In The Oven).
In an uncovered dish with a few tbsp water, steam broccoli 2 minutes in the microwave (or stovetop). Heat a large sauté pan to medium, and cook first 4 ingredients in sautéing liquid of choice. Then add the spices, garlic, scallions, salt, bean sprouts, and broccoli, and cook a few more minutes until the broccoli is soft.
Meanwhile, combine the last 4 ingredients in a bowl. Now mix everything together. Depending on the size of your spaghetti squash and your appetite, I’d say this probably makes around 5 main-dish servings.
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Yum! I love spaghetti squash. Never thought about using it for Asian noodle dishes! Great idea. I always lean Italian with it but now I have to try lo mein style. Much lighter than pasta on a hot summer day. 🙂 Zucchini noodles are wonderful, too!
I was once such a chicken and didn’t want to try spaghetti squash, but I love it now! I even got my mother-in-law and husband liking it! I love lo mein, so this is a definite try for this Friday (grocery day).
This looks fantastic, Katie! Like a few others have said, I really love it when you post savory recipes. Not that I don’t love the desserts too ;).
I love all of your non-dessert recipes! Please keep them coming!!! 🙂 This one looks great!
Katie! Funny you wrote this post b/c I just made one for pasta alternatives! http://fresh-you.blogspot.com/2012/06/pasta-is-good-for-you.html Though, I agree, spaghetti squash in a meal still probably requires some other form of grain/carb, especially for runners! I also wanted to comment about your Vegan magazine supermodel post — your experience is such a cool example of how you can envision whatever you want for yourself, anything at all that you want to achieve! Very amazing! So awesome that you’re becoming more and more well known! You have so many amazing ideas to share! I knew you would be writing a cookbook before you knew it! I didn’t realize that you would have to make all new recipes — more fun for all of us readers!…maybe I already made that comment! Thank you for doing what you do!!!!!
I’m so glad to see yet another DELICIOUS looking savory recipe up on your site!!! I am so ready to try this. 🙂
As far as the serving suggestion goes, I think I’ll make the entire recipe and eat it in one sitting ;). After all, the ENTIRE recipe is only 350 calories . . . quite a decent lunch or dinner.
I think it would be a bulk issue… you might feel sick from eating so much volume in one sitting.
WOW you have soooo many commenters!!! It is amazing Katie how many people love you.
This sounds so delicious, next time i go grocery shopping im buying the stuff to make this. And i love when you post dinner recipes! Ive been trying to get into eating more vegan foods and i never know where to start, you make it look much less daunting than it seems.
Spaghetti Squash, I LOVE!!
I LOVE Spaghetti Squash!!! I can’t get enough of it. I make a few dishes with Spaghetti Squash, and sometimes I’ll cook some spaghetti squash for myself when other family members are eating pasta. I tried it because it is much lower calories and higher nutrition then pasta, and I stuck with it because it tastes sooooo good. Now I eat it because it’s soooo delicious, and I rather have spaghetti squash then gluten free pasta.
let me throw in my hat with all the others who never thought about using it for asian applications. how silly of me! looks delicious, Katie love!
I love spaghetti squash! I cook with it all the time and sub it for so many things. Mostly in the fall of course but I’m glad you used it in this season, good all year round if you ask me.
Awesome Katie.
I love pasta and am not big on most squash (except zucchini), so I haven’t been in a hurry to try spaghetti squash. I’m not sure I’ve even noticed it at the store! One of these days I need to give it a taste, though!
Why include another carb like toast in an all vegetable dish? Better to add a fat and protein methinks.
That looks awesome! I love spaghetti squash!
oh yum! i love lo mein! this looks like a delicious and healthy dish! thanks for sharing!