Takeout cravings meet wholesome cooking in this delicious twist on a classic noodle dish. Instead of traditional wheat noodles, tender strands of roasted squash become the star of the bowl, giving you all the slurp-worthy satisfaction of chow mein with a lighter, veggie-packed approach. This Spaghetti Squash Chow Mein is savory, colorful, and full of that familiar stir-fry flavor you love—just without the heavy carbs.
One of the best things about learning How To Make Spaghetti Squash Chow Mein is how incredibly flexible the recipe can be. Spaghetti squash naturally forms noodle-like strands once cooked, making it the perfect base for flavorful sauces, crisp vegetables, and your favorite proteins. Whether you're experimenting with Spaghetti Squash Chinese Recipes for the first time or searching for creative ways to enjoy veggies, this dish delivers both flavor and fun in the kitchen.
Another reason people love this dish is how adaptable it is. Want something heartier? Add chicken for a satisfying Spaghetti Squash Chow Mein Chicken version, or toss in shrimp, pork, or extra vegetables for your own twist on Spaghetti Squash Chow Mein Recipes. It’s a perfect example of Spaghetti Squash Chow Mein Healthy cooking that doesn’t sacrifice flavor.
For anyone curious about How To Make Lo Mein With Spaghetti Squash, this recipe is a fantastic starting point. With its savory sauce, crisp veggies, and noodle-like squash strands, it brings all the comfort of classic takeout while keeping things lighter and more nutritious.
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Ingredients
- 1 spaghetti squash (about 3 lbs / 1365 g)
- 1 tablespoon (15 ml) olive oil for roasting
- 2 tablespoons (30 ml) soy sauce or low-sodium soy sauce (use tamari for gluten-free)
- 2 teaspoons (10 ml) rice vinegar (or distilled white vinegar)
- 1 tablespoon (15 ml) oyster sauce (or hoisin sauce for a vegetarian option)
- 1 tablespoon (15 ml) olive oil, grapeseed oil, or another cooking oil
- 1 small onion, diced
- 4 garlic cloves, finely minced
- 1 red bell pepper, thinly sliced
- 1 cup (100 g) snow peas or sugar snap peas, sliced
- 1 large carrot, cut into thin matchsticks (julienned)
- Kosher salt or sea salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup (60 ml) fresh cilantro, chopped (optional)
- Chili garlic sauce, sriracha, or your favorite hot sauce (optional)
Instructions
- Prepare the Oven and Pan
Set your oven to 375°F (190°C). Lightly coat a baking sheet with olive oil to prevent sticking. - Cut and Clean the Squash
Slice the spaghetti squash lengthwise using a sharp knife. Scoop out the seeds and fibrous strands from the center, then place the halves cut-side down on the prepared baking sheet. - Roast the Squash
Bake the squash for about 45 minutes, or until the flesh becomes tender and easily pulls apart with a fork. Once done, gently scrape the inside with a fork to create spaghetti-like strands. Set these aside for later. - Mix the Sauce
In a medium bowl, whisk together the soy sauce, vinegar, and oyster sauce (or hoisin sauce if making the vegetarian version). Set the mixture aside. - Cook the Aromatics
Heat the cooking oil in a large skillet over medium-high heat. Add the diced onion and minced garlic, sautéing until they become soft and fragrant. - Stir-Fry the Vegetables
Add the sliced bell pepper, snow peas, and julienned carrot to the skillet. Cook for about 2 minutes, stirring frequently, until the vegetables are slightly tender but still crisp. - Combine Everything
Add the prepared spaghetti squash strands to the pan along with the sauce mixture. Toss everything together until the squash and vegetables are evenly coated. Cook for another minute, just until heated through. Avoid cooking too long so the squash doesn’t become overly soft. - Season and Serve
Taste and adjust with salt and black pepper as needed. Sprinkle with chopped cilantro if desired, and serve with chili garlic sauce, sriracha, or hot sauce on the side.
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