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.
Wow! I just discovered your website, in a quest for help on how to better make vegan ice cream. AMAZING! I’m so excited to go through the archives and start trying everything out! I’ve been getting really healthy lately and eating out doesn’t even have appeal anymore, so I’m becoming very limited in what I eat [a LOT of plain steamed veggeis, which gets dull!] These recipes seem easy enough and I love that you also provide the nutritional facts and substitutions! Thank you so much. I’m super excited to get started tomorrow!
I’ve only had spghetti squash a few times in my life but LOVE it! It’s tastes so buttery and rich and it’s a vegetable?! I’m sold!
What a great dish! It looks super delicious! I’m excited to see more lunch and dinner recipes on your site!
Of course I love your desserts – but there is nothing wrong with sharing a delicious and healthy recipe! I have been vegetarian for over a year and vegan for about 6 months – so I am happy to hear what you are eating as meals too. I just love your blog and any new recipe you post!
I always give my spaghetti squash an Italian spin. I have to try this Asian version.
i dont understand why theres for the end is it supposed to be a soupy, water kind of dish?
Nope, it’s part of the sauce.
**broth for the end
Hay Katie what do you usually eat besides chocholate? And soup (just to make it hard) 😉
Too much variety to list in a comment. But here’s a sample of some of the things I eat: https://lett-trim.today/chocolate-covered-recipes/non-dessert-recipes/%3C/a%3E%3C/p%3E
it’s funny how those “counter vegetables” can sit there for so long and yet I find some of the tastiest and creative recipes I create begin with such unexciting ingredients
This looks great!! As a mom, having vegetables as a mock pasta seems like a great way to sneak some more veggies into a meal.
I made this last night, and it was fantastic! The hubby doesn’t care for spaghetti squash, though, so I used 1/2 pasta and 1/2 spaghetti squash and we BOTH loved it. Success!
Katie this was so amazing! you must make more healthy recipes because they are just as delicious
Just tried this. Again another fabulous recipe! Thanks for sharing. I did add some smoked turkey sausage for protein. The whole family loved it even my picky teen!
I made this for myself and my parents and we absolutely loved it! The flavor was great and it made SO much of it from just one spaghetti squash. I definitely want to make this again. Vegetables are my favorite by far and this combined so many great ones!
Looks great!
What brand of hoisin sauce do you recommend?
I used Whole Foods 365 brand :).
OMG this is sooo good! Me and my mom have made this multiple times and added chicken. 🙂 We like it even better than regular chinese! Thank you so much for this amazing recipe!
Oh, and I also wanted to say that this isnt in the Non-Dessert Recipe catagory. Could you put it in please? I am always trying to find it when we make it, and it’s sometimes hard. Thanks! 😉
Done! 🙂