Ingredients
Scale
- 1 Spaghetti Squash (3lbs or 1365g)
- 1 Tablespoon (15 ml) Olive Oil
- 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 for vegetarian)
- 1 tablespoon (15 ml) olive oil, grape seed oil or any cooking oil
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, thin sliced
- 1 cup (100 g) sliced snow peas or sugar snap peas
- 1 large carrot, julienned
- kosher salt or sea salt, to taste
- fresh cracked black pepper to taste
- 1/4 cup (60 ml) chopped cilantro (optional)
- chili garlic sauce, sriracha or hot sauce (optional)
Instructions
- Preheat Oven to 375°F. Oil a sheet pan with olive oil.
- Carefully cut spaghetti squash in half lengthwise. Scoop out the seeds and connecting strands, then place cut side down on the prepared sheet pan.
- Bake for 45 minutes, or until the squash flesh becomes tender and separates easily into strands with a fork.
- Finish by gently loosening and removing the “spaghetti strands” from the shells. Set aside.
- Make the sauce: In medium bowl combine soy sauce, vinegar, and oyster sauce (or hoisin for vegetarian). Set aside.
- Heat olive oil in a large skillet on medium high heat. Add onions and garlic, cook until soft.
- Add red bell pepper, snow peas and carrots. Cook until vegetables are tender, about 2 minutes.
- Add the spaghetti squash strands and the sauce. Stir everything in the pan until the squash is coated with the sauce.
- Cook for about another minute until the spaghetti squash is heated through. Don’t overcook the squash or it’ll be super mushy.
- Add additional salt and pepper, to taste. Garnish with cilantro, serve with hot sauce.
Notes
- To keep spaghetti squash from getting soggy, avoid overcooking it.
- Store spaghetti squash in a cool, dry place.
- Spaghetti squash is ripe when the skin is hard and deep yellow.
- Chow mein noodles have a firm, slightly chewy texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking, Stir-frying
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg