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Spaghetti Squash Lo Mein

Knowing this is a dessert blog, and reading today’s post title, you might have put two and two together and come up with…

chinese spaghetti squash

Something really weird. 😕

Actually, I don’t want to know what you came up with. Please don’t tell me.

Or anyone else. Ever.

Rest assured, today’s post is not dessert… well, unless you want to eat a bowl of vegetables for dessert, in which case I can’t judge you. I’ve done it before! (Remember my Chocolate Cauliflower Cake?)

Every now and then, against my better judgment, I’ll buy something on a whim at the grocery store, even though I have absolutely no plans for using it. Such was the case with a giant spaghetti squash I picked up a few weeks ago. Last night I decided it had been sitting ignored on the counter for too long. And so I cooked it, making the dish up as I went along.

healthy chinese

Do you like Spaghetti Squash?

I love spaghetti squash, but I also adore real spaghetti and definitely don’t treat spaghetti squash as a substitute for pasta. Normally when I make lo mein, I use soba noodles, and I’ll probably do that next time I make this recipe.

Spaghetti squash is a fun food in its own right, but I usually include some other kind of carb in the meal—such as toast—whenever I make it for dinner.

Spaghetti Squash Lo Mein - A low calorie & healthier alternative - from @choccoveredkt - quick & easy weeknight meal: https://chocolatecoveredkatie.com/2012/06/05/spaghetti-squash-lo-mein/

Spaghetti Squash Lo Mein

(makes 5 large servings)

  • 1 cup red pepper, sliced thin (150g)
  • 1 onion, diced (150g)
  • 1 (8oz) package sliced mushrooms
  • 1-2 carrots, sliced into coins or matchsticks (70-140g)
  • 2 cups broccoli florets (230g)
  • optional: shelled edamame for extra protein
  • vegetable oil for sautéing (or broth for a fat-free option)
  • 1 tbsp minced garlic
  • 1 tsp ground ginger
  • 1 tsp ground coriander
  • 1/4 tsp salt
  • 6 scallions, sliced thin (and ends removed)
  • 1 large spaghetti squash or 16oz pasta
  • optional: 1 package bean sprouts (225 g)
  • 1/4 cup vegetable broth
  • 3 tbsp white vinegar or apple cider vinegar
  • 3 tbsp hoisin sauce or vegan Worcestershire sauce
  • 3 tbsp soy sauce (or gluten-free alternative)

Directions:

Cook the pasta or squash (see: How To Cook Spaghetti Squash In The Oven).

In an uncovered dish with a few tbsp water, steam broccoli 2 minutes in the microwave (or stovetop). Heat a large sauté pan to medium, and cook first 4 ingredients in sautéing liquid of choice. Then add the spices, garlic, scallions, salt, bean sprouts, and broccoli, and cook a few more minutes until the broccoli is soft.

Meanwhile, combine the last 4 ingredients in a bowl. Now mix everything together. Depending on the size of your spaghetti squash and your appetite, I’d say this probably makes around 5 main-dish servings.

View Lo Mein Nutrition Facts

 

5/5 (2)

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Published on June 5, 2012

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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93 Comments

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  1. Lyndy says

    Just tried this. Again another fabulous recipe! Thanks for sharing. I did add some smoked turkey sausage for protein. The whole family loved it even my picky teen!

  2. Morgan says

    I made this for myself and my parents and we absolutely loved it! The flavor was great and it made SO much of it from just one spaghetti squash. I definitely want to make this again. Vegetables are my favorite by far and this combined so many great ones!

  3. Julia Smith says

    OMG this is sooo good! Me and my mom have made this multiple times and added chicken. 🙂 We like it even better than regular chinese! Thank you so much for this amazing recipe!

  4. Stephanie says

    I have tried other “healthy” lo mein recipes, but they always lack in flavor. I must say, this is soo tasty! I used whole wheat thin spaghetti, added mushrooms, red bell pepper, onion, broccoli, and carrots. I absolutely love Asian food and lo mein in particular. So glad to have a “go-to” recipe now. Thanks!

  5. Neeley says

    I absolutely love this recipe ! I make the lo mein, the sugar free cookie dough dip AND your blondies at least once a week. Not all mixed together, of course! Thanks Katie, can’t wait to try more of your delicious recipes.

  6. chrissy says

    hi Katie.
    I love your dessert blog. I’ve been trying to get off sugar for so very long but have had no success. until now. now I have some hope.

    question: have you ever considered doing a comfort food blog? I love your mac and cheese. I would love to see what else you would come up with in comfort foods.
    thanks

  7. Alanna says

    So good!!! I’ve never tried spaghetti squash before, but your more recent post with it inspired me to buy one today, and I loved the idea of using it to make lo mein. (My squash was large enough that I can still use some of the remaining “noddles” to try the parm recipe.) I really like the roasted flavor and texture of the squash, and the lo mein sauce is delicious! Glad I have leftovers for tomorrow, too. 🙂 I also saved the seeds to try roasting those separately since they look like pumpkin seeds and I didn’t want to waste them. Thanks for the great recipe!

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