Spaghetti Squash Lo Mein

By: Tina Divina

Every now and then we opt to go meatless but sometimes those veggie options just get boring. So I decided to try something new and turned my spaghetti squash into lo mein! So, not only are we skipping the meat, we are also skipping the carbs.. SCORE! With summer just around the corner, this recipe comes right on time. I chose lots of fresh vegetables and I must say, this dish was a huge hit with my family. Aside from waiting on the spaghetti squash to bake, the rest is pretty quick and easy. Hope you enjoy it!

Spaghetti Squash Lo Mein


2 Large spaghetti squash cut lengthwise in half
1 large bok choy chopped
10 shiitake mushrooms sliced
1 yellow summer squash sliced
1 zucchini squash sliced
2 cups snow peas
1 cup shredded carrots
1 tbsp minced garlic
2 cups bean sprouts
2 stalks scalions chopped
1 ½ inch fresh ginger grated
2 tbsp sesame oil
1/2 cup low sodium soy sauce
Olive Oil
Salt and pepper






Preheat the oven to 400 degrees. Remove the seeds from the spaghetti squash with a spoon and drizzle oil on the squash. Season with salt and pepper and place meat down on a flat baking pan. Bake for 40-45 mins. (oven times may vary on size of squash)
In a large wok or skillet, heat (approx. 2-3 tbsps) of olive oil and begin to sauté all of the vegetables. I start with the bok choy, zucchini, and yellow squash. As that cooks to tender, toss in the snow peas, carrots, mushrooms, ginger, and garlic. Lastly you will add the bean sprouts.
Once the spaghetti squash is baked, it will be fork tender and easy to shred. Shred and toss with the vegetables.
Add soy sauce and sesame oil.
Top with scallions.



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