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Spaghetti Squash Lo Mein

By Katie HigginsUpdated Feb 15, 2016

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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.

View Lo Mein Nutrition Facts