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Spaghetti Squash Chow Mein


And I can never say no to a chow mein dinner that’s less than 300 calories.

299 calories to be exact.

I mean, that leaves us plenty of room to have a slice of pizza for dinner #2.

No, but really, I love substituting spaghetti squash for pasta or in this case, chow mein noodles.

It’s low carb without changing too much of the flavor.

And if you have your spaghetti squash already stranded, this comes together in minutes.


Then have a slice of chocolate cake as a reward.

Because you just saved on time, money and calories.

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Rate this recipe 4.5/5 (11 Votes)


  • 1/4 cup reduced sodium soy sauce
  • 3 cloves garlic, minced
  • 1 tablespoon oyster sauce
  • 1 tablespoon brown sugar, packed
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 stalks celery, sliced diagonally
  • 2 carrots, julienned
  • 2 cups shredded cabbage
  • 1 cup bean sprouts
  • 1 (2-3 pounds) spaghetti squash
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste


Adapted from


Step 1

1. Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

2. Cut the squash in half lengthwise from stem to tail and scrape out the seeds.* Drizzle with olive oil and season with salt and pepper, to taste.

3. Place squash, cut-side down, onto the prepared baking dish. Place into oven and roast until tender, about 35-45 minutes.

4. Remove from oven and let rest until cool enough to handle.

5. Using a fork, scrape the flesh to create long strands.

6. In a small bowl, whisk together soy sauce, garlic, oyster sauce, brown sugar and ginger; set aside.

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

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

9. Serve immediately.

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