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Spaghetti Squash Chow Mein

Spaghetti Squash Chow Mein
Spaghetti Squash Chow Mein
This healthy recipe comes from NDSU Extension.


1 large spaghetti squash

¼ c. soy sauce

3 cloves garlic, minced

2 tsp. brown sugar

2 tsp. freshly grated ginger

¼ tsp. white pepper (or black pepper)

2 Tbsp. olive oil

1 onion, diced

3 stalks celery, sliced diagonally

2 c. coleslaw mix (shredded cabbage and carrots)


Cut a spaghetti squash lengthwise and scoop out seeds. Lay skin side up in a 9- by 13-inch glass baking dish, with ½ inch of water in the bottom of the pan. Bake at 400 F for 30 to 40 minutes, until flesh is very tender. Scoop out the flesh with a fork so it breaks apart into strings; set aside. In a small bowl, whisk together soy sauce, brown sugar, ginger and 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 three to four minutes. Stir in cabbage until heated through, about one minute. Stir in spaghetti squash and sauce mixture until well combined, about two minutes. Serve immediately.

Makes seven (1-cup) servings. Each serving has 120 calories, 4.5 g fat, 3 g protein, 19 g carbohydrate, 4 g fiber and 390 mg sodium.


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