Spaghetti Squash Chow Mein

spaghetti squash chow mein

Spaghetti Squash Chow Mein

 Serves 3
Per Serving: 1 green – 3 condiments -.5 healthy fat  


  • 1 large spaghetti squash (2 cups)
  • 1/4 cup soy sauce or bragg’s liquid aminos
  • 2 cloves garlic, minced
  • 1 packet sugar alternative (Monkfuit, Stevia, Splenda)
  • 1 teaspoon freshly grated ginger
  • 1/4 teaspoon white pepper
  • 2 tablespoons sesame oil
  • 2 tblsp onion, diced
  • 1 cup celery, sliced diagonally
  • 2 cups shredded cabbage (add carrots if you are in maintenance)


Cut a spaghetti squash in half length wise and scoop out seeds. Lay skin side up in a 13 x 9 pyrex and pour 1/2 inch of water in the bottom of the pan. Bake at 400 degrees for 30-40 minutes, until flesh is very tender. Once done, scoop out flesh with a fork so it breaks apart into strings, set aside.

In a small bowl, whisk together soy sauce, garlic, sugar alternative, ginger and white pepper; set aside.

Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute.

Stir in spaghetti squash and soy sauce mixture until well combined, about 2 minutes.

Serve immediately.


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