Spaghetti Squash Chow Mein - Damn Delicious (2024)

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Spaghetti Squash Chow Mein Ingredients Instructions Did you make this recipe? Post navigation Want to Save this Recipe for Later? Leave a Reply 26 comments Maria — October 30, 2020 @ 3:32 PM Reply This recipe looks cool. I will definable going to cook it. Hope I will be able to make spaghetti just like it appearing in the image.Regards, Flo — December 2, 2020 @ 7:01 AM Reply Sounds delish….way to much sodium….how can I remove so much sodium ?? anne Mattia — November 15, 2018 @ 10:00 AM Reply This sounds yummy. I am confused why the fat content seems so high? There’s nothing high in calories in it, is there? Ronaye — January 22, 2018 @ 6:14 PM Reply Made this tonight. I baked the spaghetti squash a day ahead and added it at the same time as the cabbage, so it would have time to heat without over cooking the other vegetables. I added mushrooms amd used a can of Eastern Star oriental vegetables, as I didn’t have any fresh bean sprouts. This recipe is simple and tasty. I will definitely make this again. My husband liked it and good thing he likes leftovers, because it makes a big batch. Elaine — January 21, 2018 @ 3:40 PM Reply I made this tonight and it is SO good! Charlie — January 18, 2018 @ 5:43 AM Reply This sounds so good!Iim going to give it a try :~D Melinda — November 23, 2021 @ 6:02 PM Reply I ruined this recipe in almost every way and it was still yummy. Overcooked the squash so it was mushy. Overcooked the onion by the end of it. Tried to shortcut cabbage and carrot with a bag of slaw mix, it was too thin so turned mushy too. Bean spouts only came in a 2 cup bag and I had no other use for them so threw it all in. Panicked at the last minute that there wasn’t enough sauce so doubled it, didn’t need too. Mushy AND soupy, the celery was about all I did right.But the flavor was perfect, and prepping the right ingredients in advance made it come together in minutes. I’ll be trying it again! Elaine Hoogland — October 15, 2017 @ 3:37 PM Reply Just made this dish for dinner tonight. I didn’t use oyster sauce as my husband is allergic to seafood. The taste was wonderful! I probably overcooked the spagetti squash as if was a bit wet. I might try cooking it cut side up next time. I did stir fry 3 chicken breast cut into strips with a bit of the sauce first. I couldn’t get beansprouts from my local grocery but I think the dish would have been better with them. I think next time I will use store bought coleslaw mix for the carrots and shredded cabbage, just because it is easier and won’t ruin the wonderful recipe! Thanks for sharing! Emina — March 8, 2017 @ 6:31 AM Reply I just made this for dinner. Excellent recipe!! I did add some grilled chicken. This is the best spaghetti squash recipe I’ve tried. Thanks! Your pictures are very appealing. Definitely makes you hungry Danielle — March 6, 2017 @ 9:46 PM Reply It’s time to start teaching the kiddo how to cook, and I found your site around the same time. Tonight was another time for her to select the recipe. She chose this! Had extra helpings!Kid friendly for sure! Annette — February 26, 2017 @ 3:02 PM Reply Love the site and we’ve loved several recipes we’ve tried. First time cooking spaghetti squash. It was a bit crunchy and slightly watery (even after cooking for over an hour). Is this normal for spaghetti squash? I was expecting it to be soft like a noodle. Chungah — March 5, 2017 @ 7:12 PM Reply Not really – it should definitely be on the softer side! Carol at Wild Goose Mama — February 24, 2017 @ 12:04 PM Reply I can’t say no to chow mein either. It’s just recently that I have become a real believer on the miracle of spaghetti squash. I’ve always liked it the traditional way with butter. Of course anything is better with butter—-what the heck was I was saying. But 3 or 4 months ago I tried using it with a Italian slant. Boy Howdy that was delish. I really was brave when I did that because I served it at a dinner without ‘test driving’ the concept. The fact it lowers the calorie count, but not the flavor count is totally AWESOME! Connie — February 23, 2017 @ 7:03 AM Reply Another winner with spaghetti squash. I threw in some pea pods to pretty up and add crunch. ❤️ your recipes! Sandra — February 23, 2017 @ 4:20 AM Reply It looks soooo yummy!! I have to try it 🙂 techlazy.com — February 23, 2017 @ 2:51 AM Reply This is amazing! We arent eating it for a couple more hours and I have yet to put in the coconut milk. But what I have tasted is awesome! Thanks for the recipe!!! Andrea — February 22, 2017 @ 10:44 AM Reply Yesss! I have a spaghetti squash sitting on my counter that I’ve been trying to decide what to do with. Perfect! I might add a little chicken to mine to up the protein content. 🙂 katie — February 20, 2017 @ 5:06 PM Reply Just cleaned the plate on this one! Wow, great flavor and yummy. I added more soy sauce, and had no sprouts or cabbage. Added chicken. Will make again!Katie b Mlee — February 20, 2017 @ 2:54 AM Reply Made this yesterday. Delicious. Will definitely make it again. Thanks for the recipe. Julia @ HappyFoods Tube — February 19, 2017 @ 11:57 PM Reply What a great idea! 🙂 Wish I could buy spaghetti squash around here! marti @fitwithheart — February 19, 2017 @ 4:09 PM Reply goodness this looks SO GOOD. can’t wait to try it! Ivory — February 19, 2017 @ 3:24 PM Reply This looks, (as alway) so healthy and yummy. Sara @ Last Night's Feast — February 19, 2017 @ 1:44 PM Reply This looks so amazing! Smitha — February 19, 2017 @ 9:06 AM Reply That s good aubstitute for spaghetti.. who doesnt love chow mein. Wil give it a try soonBtw i love your butter s yellow rain coat and the way he sometimes sleeps. So cute Debra Eliotseats — February 19, 2017 @ 9:05 AM Reply Absolutely will fit into our “bow” diet!!! Thanks! William Steinbrink — February 19, 2017 @ 7:35 AM Reply I use spaghetti squash frequently. Poke through skin with fork then place it in microwave 11 minutes. Perfect. (I add butter and 1/2 tsp maple syrup to scooped out contents). LOVE YOUR RECIPES AND SO GLAD TO HAVE FOUND YOU!!! References

5 stars (2 ratings)

26 Comments »

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A healthier low-carb version of everyone’s favorite takeout dish. Even your picky eaters will love this! Only 299 cal/serving!

Spaghetti Squash Chow Mein - Damn Delicious (1)

You know I can’t say no to a chow mein dinner.

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.

Literally.

Then have a slice of chocolate cake as a reward.

Because you just saved on time, money and calories.

Spaghetti Squash Chow Mein - Damn Delicious (2)

Spaghetti Squash Chow Mein

Yield: 4 servings

Prep: 20 minutes minutes

Cook: 55 minutes minutes

Total: 1 hour hour 15 minutes minutes

Spaghetti Squash Chow Mein - Damn Delicious (3)

A healthier low-carb version of everyone’s favorite takeout dish. Even your picky eaters will love this! Only 299 cal/serving!

5 stars (2 ratings)

Print Recipe Pin Recipe Leave a Review

Ingredients

  • ¼ 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

For the spaghetti squash

  • 1 2-3 pounds spaghetti squash
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste

Instructions

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

  • 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.

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

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

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

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

  • 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.

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

  • Serve immediately.

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Tag @damn_delicious on Instagram and hashtag it #damndelicious!

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posted on February 18, 2017under uncategorized
26 CommentsLeave a Comment »

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26 comments
  1. Maria October 30, 2020 @ 3:32 PM Reply

    This recipe looks cool. I will definable going to cook it. Hope I will be able to make spaghetti just like it appearing in the image.
    Regards,

    • Flo December 2, 2020 @ 7:01 AM Reply

      Sounds delish….way to much sodium….how can I remove so much sodium ??

  2. anne Mattia November 15, 2018 @ 10:00 AM Reply

    This sounds yummy. I am confused why the fat content seems so high? There’s nothing high in calories in it, is there?

  3. Ronaye January 22, 2018 @ 6:14 PM Reply

    Made this tonight. I baked the spaghetti squash a day ahead and added it at the same time as the cabbage, so it would have time to heat without over cooking the other vegetables. I added mushrooms amd used a can of Eastern Star oriental vegetables, as I didn’t have any fresh bean sprouts. This recipe is simple and tasty. I will definitely make this again. My husband liked it and good thing he likes leftovers, because it makes a big batch.

  4. Elaine January 21, 2018 @ 3:40 PM Reply

    I made this tonight and it is SO good!

  5. Charlie January 18, 2018 @ 5:43 AM Reply

    This sounds so good!
    Iim going to give it a try :~D

    • Melinda November 23, 2021 @ 6:02 PM Reply

      I ruined this recipe in almost every way and it was still yummy. Overcooked the squash so it was mushy. Overcooked the onion by the end of it. Tried to shortcut cabbage and carrot with a bag of slaw mix, it was too thin so turned mushy too. Bean spouts only came in a 2 cup bag and I had no other use for them so threw it all in. Panicked at the last minute that there wasn’t enough sauce so doubled it, didn’t need too. Mushy AND soupy, the celery was about all I did right.
      But the flavor was perfect, and prepping the right ingredients in advance made it come together in minutes. I’ll be trying it again!

  6. Elaine Hoogland October 15, 2017 @ 3:37 PM Reply

    Just made this dish for dinner tonight. I didn’t use oyster sauce as my husband is allergic to seafood. The taste was wonderful! I probably overcooked the spagetti squash as if was a bit wet. I might try cooking it cut side up next time. I did stir fry 3 chicken breast cut into strips with a bit of the sauce first. I couldn’t get beansprouts from my local grocery but I think the dish would have been better with them. I think next time I will use store bought coleslaw mix for the carrots and shredded cabbage, just because it is easier and won’t ruin the wonderful recipe! Thanks for sharing!

  7. Emina March 8, 2017 @ 6:31 AM Reply

    I just made this for dinner. Excellent recipe!! I did add some grilled chicken. This is the best spaghetti squash recipe I’ve tried. Thanks! Your pictures are very appealing. Definitely makes you hungry

  8. Danielle March 6, 2017 @ 9:46 PM Reply

    It’s time to start teaching the kiddo how to cook, and I found your site around the same time. Tonight was another time for her to select the recipe. She chose this! Had extra helpings!

    Kid friendly for sure!

  9. Annette February 26, 2017 @ 3:02 PM Reply

    Love the site and we’ve loved several recipes we’ve tried. First time cooking spaghetti squash. It was a bit crunchy and slightly watery (even after cooking for over an hour). Is this normal for spaghetti squash? I was expecting it to be soft like a noodle.

    • Chungah March 5, 2017 @ 7:12 PM Reply

      Not really – it should definitely be on the softer side!

  10. Carol at Wild Goose Mama February 24, 2017 @ 12:04 PM Reply

    I can’t say no to chow mein either. It’s just recently that I have become a real believer on the miracle of spaghetti squash. I’ve always liked it the traditional way with butter. Of course anything is better with butter—-what the heck was I was saying. But 3 or 4 months ago I tried using it with a Italian slant. Boy Howdy that was delish. I really was brave when I did that because I served it at a dinner without ‘test driving’ the concept. The fact it lowers the calorie count, but not the flavor count is totally AWESOME!

  11. Connie February 23, 2017 @ 7:03 AM Reply

    Another winner with spaghetti squash. I threw in some pea pods to pretty up and add crunch. ❤️ your recipes!

  12. Sandra February 23, 2017 @ 4:20 AM Reply

    It looks soooo yummy!! I have to try it 🙂

  13. techlazy.com February 23, 2017 @ 2:51 AM Reply

    This is amazing! We arent eating it for a couple more hours and I have yet to put in the coconut milk. But what I have tasted is awesome! Thanks for the recipe!!!

  14. Andrea February 22, 2017 @ 10:44 AM Reply

    Yesss! I have a spaghetti squash sitting on my counter that I’ve been trying to decide what to do with. Perfect! I might add a little chicken to mine to up the protein content. 🙂

  15. katie February 20, 2017 @ 5:06 PM Reply

    Just cleaned the plate on this one! Wow, great flavor and yummy. I added more soy sauce, and had no sprouts or cabbage. Added chicken. Will make again!
    Katie b

  16. Mlee February 20, 2017 @ 2:54 AM Reply

    Made this yesterday. Delicious. Will definitely make it again. Thanks for the recipe.

  17. Julia @ HappyFoods Tube February 19, 2017 @ 11:57 PM Reply

    What a great idea! 🙂 Wish I could buy spaghetti squash around here!

  18. marti @fitwithheart February 19, 2017 @ 4:09 PM Reply

    goodness this looks SO GOOD. can’t wait to try it!

  19. Ivory February 19, 2017 @ 3:24 PM Reply

    This looks, (as alway) so healthy and yummy.

  20. Sara @ Last Night's Feast February 19, 2017 @ 1:44 PM Reply

    This looks so amazing!

  21. Smitha February 19, 2017 @ 9:06 AM Reply

    That s good aubstitute for spaghetti.. who doesnt love chow mein. Wil give it a try soon
    Btw i love your butter s yellow rain coat and the way he sometimes sleeps. So cute

  22. Debra Eliotseats February 19, 2017 @ 9:05 AM Reply

    Absolutely will fit into our “bow” diet!!! Thanks!

  23. William Steinbrink February 19, 2017 @ 7:35 AM Reply

    I use spaghetti squash frequently. Poke through skin with fork then place it in microwave 11 minutes. Perfect. (I add butter and 1/2 tsp maple syrup to scooped out contents). LOVE YOUR RECIPES AND SO GLAD TO HAVE FOUND YOU!!!

Spaghetti Squash Chow Mein - Damn Delicious (2024)

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