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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:

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)


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


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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  1. Samantha says

    I do like spaghetti squash but I am sometimes lazy about it.

    Also I WAY over did it a few years ago (I was doing a CSA and they were crazy with squash coming into fall). Maybe it is time to bring it back.

    I hear you though on the pasta thing…squash isn’t a substitute.

      • Chocolate-Covered Katie says

        I know… I feel so embarrassed for hinting at it and not posting yet. But now I changed my mind and am wondering if I should put it in the book or not. Sometimes I really do wonder if I should do the book at all. I really want to post EVERYthing as soon as I think of it! 😕

        • Samantha says

          Oh gosh…no need to be embarrassed. 🙂

          I think the book is going to be a fabulous experience for you…and besides I want to know how it goes.

          Last night I was working on a final project thinking I need puppy chow right next to me…LOL.

          Keep doing what you do. You know I support you. 🙂

        • Homeschool Mom says

          Came across this comment looking up the recipe on the run so I can make a grocery list. We aren’t vegan and this is the only way we have found we like spaghetti squash. So amazing, we like the leftovers even better. Anyway, just wanted to say I am so glad you made your cookbook and I hope you make another when you have more sugar free recipes. We are loving subbing maple syrup wherever we can ? Thanks for sharing all your yummy recipes!

  2. Crystal says

    LLLOOOOVVVEE spaghetti squash!! Never thought about using it in an Asian dish however it sounds amazing! I have a great recipe for a baked southwest SS using black beans, seasoning, tomatoes … YUMMY!

  3. Cheri @ The Watering Mouth says

    Katie — I know this is a dessert blog too, technically, but it is a nice change to see something savory once in a while! Also, it looks delicious so that helps.

    I always do that when I go the grocery store pretty much. I buy a bunch of things I have no plans for and then make plans for them as I start to feel sorry for them sitting alone on the counter or in the fridge. “Ohh, you want to get in my belly? OKAY — I’ll make an omelet out of you!!!!” 🙂

    Something like that.


  4. Sarah L says

    Looks really delicious! I’ve never tasted spaghetti squash so I don’t know what it is. Actually, I’m always interested in your main dishes too, because I often end up in a rut when it comes to, well, real food. :S I’ve actually eaten only three normal meals during these past five days… The rest has been deserts or oatmeal. Woops.

  5. Emilia says

    Yum, yum! This looks amazing, I love spaghetti squash, but I definitely agree that it’s not a substitute for spaghetti (soba noodles are the best, aren’t they). I would have never thought to pair spaghetti squash with asian flavors, but this looks delicious. I can’t wait to try it! 🙂

  6. Kara @Nutritious-n-Delicious says

    Oh man oh man do I love spaghetti squash!! I can’t wait for it to be in season again so its easier on my college budget. 😛 It’s so versitile. I’ve used it in several different ways. Yum! Thanks for the recipe Kaitie!

  7. Anna @ The Guiltless Life says

    I’m a big fan of spaghetti squash. I love to make lasagna with it – but the trick is it really has to be squeezed as otherwise it will make everything really soggy haha. I tend to eat it on a day when I’ve had a very carb-heavy meal so that it’s something lighter!

  8. Alison Graswick says

    Just made spaghetti squash last night! I looked all over for a good recipe and couldn’t find one so I had to make something up. This looks great to try my next time around. So glad I found your blog!

  9. Emily @ Glitz Glam Granola says

    Mmmm I absolutely LOVE spaghetti squash but I’m usually intimidated because it’s so hard to cut! But I think I need to get past that because it’s delicious! This looks great too and full of chinese flavor! Sometimes I’ll take TJ’s Chinese chicken noodles and sauce and add more veggies and broccoli slaw!

  10. Casey says

    This looks yummy, but gotta say I’m bummed. After yesterday’s picture of the poptart babies I was REALLY hoping that recipe would be posted today. No such luck. Maybe tomorrow??!?! 🙂

  11. Jesse (OutToLunchCreations) says

    It looks delicious and its such a great idea! I’m off sugar for a while so I was very happy to see a non dessert recipe on your blog because usually your pictures leave me drooling and craving sweets. I’m starting to get into baking with stevia and I was wondering if you have any recipes you could recommend that are strictly sweetened with stevia, no maple syrup or dates or anything.


  12. Lauren @ Oatmeal after Spinning says

    Oh! What a great idea!! I’ve really only cooked spaghetti squash in two ways. One is in place of pasta for “spaghetti” with marinara, sometimes a protein, and some veggies (and always cheese). The other is sweetened with cinnamon and brown sugar. THAT is so great.
    I love the idea of giving it Asian flavors, and would have never thought of that! This is going on the list of meals to make…

  13. L. says

    I love your savory recipes! The sweet potato chili is a staple in my house now, as is the bread-free stuffing. And now this??? What would I do without your blog?!

  14. Diana says

    Dinner tonight? I think so!

    Katie, it’s like I exclusively live off of just your recipes nowadays. It’s scary!

  15. Lisa C says

    Definitely pinning this! I love it when you post savory recipes. As much as I’d like to eat dessert all day, that’s just not going to happen ;). You’re awesome, CCK!

  16. Janet says

    This looks so good!! I have never made my own spaghetti squash, but I may have to now. I’m doing Weight Watchers and using squash in place of pasta would be a huge points saver.

    • Janet says

      FYI – I just put the nutritional information you provided into the WW online calculator and it comes up with 2 points per serving. Edamame does have points since it has protein if that was in your calculation. I’m not sure what else might have points, but only because my WW window froze up as I was calculating.

        • Janet says

          Another FYI – I entered in the Fat, Fiber, Carbohydrates and Protein that were given as the Nutritional information by Katie to get the points value, I wasn’t doing it by ingredients. So if the edamame wasn’t added to the calculations for the nutritional values, adding it would make the points value even higher. And Katie, this recipe looks delicious and even at 2 points per serving it is definitely worth making.

          • Chocolate-Covered Katie says

            Thanks, Janet. But on weight watchers all the veggies in this dish are zero points. So you don’t even have to calculate the carbs/fat/protein. It’s zero points because all its components are zero points ;).

          • Janet says

            I was a little bit confused by what WW calculator was saying and the fact that all the veggies are zero points. That’s why I asked if you were calculating the nutrition info with the edamame, because that doesn’t have 0 points. But anyway, it really doesn’t matter. I’m glad you posted this recipe and I would make it even if it had 5 points. I recently joined WW and I have to say I’m already getting tired of salads. I hadn’t really thought of doing a veggie stir fry, but once I find a spaghetti squash (I live in the middle of nowhere so stores don’t always have a great selection of produce), I will pull this recipe out and make it.

  17. Jamie says

    can i ask where you bought your spaghetti squash?? i went to whole foods a few weeks ago (the one in highland park near lemmon ave) looking for some and couldn’t find it! i just assumed i’d need to wait until fall, but now i’m hopeful! i’ve been dying to try it as it’s been all over pinterest lately (lol) and now this! it looks really delicious. kelp noodles are fun to play around in asian dishes also, especially pad thai. this looks like a fun take on that since i use kelp noodles a lot 🙂

      • Jamie says

        thank you! i bought everything to make this last night and subbed kelp noodles because the lakewood whole foods wasn’t on board with having spaghetti squash, and it was delicious! hopefully i can track some down spaghetti squash down now though. 🙂 i keep meaning to go up to h mart in plano as well because i really want to try durian and that’s the only place i’ve seen it, although i’m kind of scared of it. last time i tried to pick one up, it may have required a bandaid. oops… 🙂

  18. j3nn says

    Yum! I love spaghetti squash. Never thought about using it for Asian noodle dishes! Great idea. I always lean Italian with it but now I have to try lo mein style. Much lighter than pasta on a hot summer day. 🙂 Zucchini noodles are wonderful, too!

  19. Sapphire says

    I was once such a chicken and didn’t want to try spaghetti squash, but I love it now! I even got my mother-in-law and husband liking it! I love lo mein, so this is a definite try for this Friday (grocery day).

  20. Sarahishealthy says

    This looks fantastic, Katie! Like a few others have said, I really love it when you post savory recipes. Not that I don’t love the desserts too ;).

  21. Colleen says

    Katie! Funny you wrote this post b/c I just made one for pasta alternatives! Though, I agree, spaghetti squash in a meal still probably requires some other form of grain/carb, especially for runners! I also wanted to comment about your Vegan magazine supermodel post — your experience is such a cool example of how you can envision whatever you want for yourself, anything at all that you want to achieve! Very amazing! So awesome that you’re becoming more and more well known! You have so many amazing ideas to share! I knew you would be writing a cookbook before you knew it! I didn’t realize that you would have to make all new recipes — more fun for all of us readers!…maybe I already made that comment! Thank you for doing what you do!!!!!

  22. Nikki says

    I’m so glad to see yet another DELICIOUS looking savory recipe up on your site!!! I am so ready to try this. 🙂

    As far as the serving suggestion goes, I think I’ll make the entire recipe and eat it in one sitting ;). After all, the ENTIRE recipe is only 350 calories . . . quite a decent lunch or dinner.

  23. Karis says

    This sounds so delicious, next time i go grocery shopping im buying the stuff to make this. And i love when you post dinner recipes! Ive been trying to get into eating more vegan foods and i never know where to start, you make it look much less daunting than it seems.

  24. Kat says

    I LOVE Spaghetti Squash!!! I can’t get enough of it. I make a few dishes with Spaghetti Squash, and sometimes I’ll cook some spaghetti squash for myself when other family members are eating pasta. I tried it because it is much lower calories and higher nutrition then pasta, and I stuck with it because it tastes sooooo good. Now I eat it because it’s soooo delicious, and I rather have spaghetti squash then gluten free pasta.

  25. Ilana says

    let me throw in my hat with all the others who never thought about using it for asian applications. how silly of me! looks delicious, Katie love!

  26. Moni Meals says

    I love spaghetti squash! I cook with it all the time and sub it for so many things. Mostly in the fall of course but I’m glad you used it in this season, good all year round if you ask me.
    Awesome Katie.

  27. Alanna says

    I love pasta and am not big on most squash (except zucchini), so I haven’t been in a hurry to try spaghetti squash. I’m not sure I’ve even noticed it at the store! One of these days I need to give it a taste, though!

  28. Matt says

    Why include another carb like toast in an all vegetable dish? Better to add a fat and protein methinks.

  29. Lindke says

    Wow! I just discovered your website, in a quest for help on how to better make vegan ice cream. AMAZING! I’m so excited to go through the archives and start trying everything out! I’ve been getting really healthy lately and eating out doesn’t even have appeal anymore, so I’m becoming very limited in what I eat [a LOT of plain steamed veggeis, which gets dull!] These recipes seem easy enough and I love that you also provide the nutritional facts and substitutions! Thank you so much. I’m super excited to get started tomorrow!

  30. Erin says

    Of course I love your desserts – but there is nothing wrong with sharing a delicious and healthy recipe! I have been vegetarian for over a year and vegan for about 6 months – so I am happy to hear what you are eating as meals too. I just love your blog and any new recipe you post!

  31. vogelstar says

    it’s funny how those “counter vegetables” can sit there for so long and yet I find some of the tastiest and creative recipes I create begin with such unexciting ingredients

  32. Ali says

    I made this last night, and it was fantastic! The hubby doesn’t care for spaghetti squash, though, so I used 1/2 pasta and 1/2 spaghetti squash and we BOTH loved it. Success!

  33. 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!

  34. 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!

  35. 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!

  36. 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!

  37. 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.

  38. 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.

  39. 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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