Spaghetti Squash Chow Mein
This recipe offers a delicious and healthy twist on classic chow mein, using spaghetti squash for a low-carb noodle option.
Ingredients:
- 1 large spaghetti squash
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 red bell pepper, sliced
- 2 carrots, julienned
- 8 ounces shredded cabbage
- 1/2 cup chicken broth
- 3 tablespoons soy sauce (or coconut aminos for a paleo option)
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 teaspoon sriracha (optional)
- Salt and black pepper to taste
- Protein of your choice (optional): sliced chicken, tofu, shrimp, etc.
Cooking Guide:
- Prepare the Spaghetti Squash: Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the flesh with a little olive oil and season with salt and pepper. Place the squash cut-side down on a baking sheet and bake for 30-40 minutes, or until tender.
- Cook the Vegetables: While the squash is baking, heat olive oil and sesame oil in a large skillet or wok over medium-high heat. Add the onion and cook for 3-4 minutes, until softened. Add the garlic and ginger, cook for another minute. Stir in the bell pepper, carrots, and cabbage and cook for 5-7 minutes, until crisp-tender.
- Make the Sauce: In a small bowl, whisk together chicken broth, soy sauce, rice vinegar, cornstarch, and sriracha (if using).
- Assemble the Chow Mein: Once the spaghetti squash is cooked, use a fork to scrape out the flesh into spaghetti-like strands. Add the cooked squash to the pan with the vegetables. Pour in the sauce and toss to coat everything evenly. Bring to a simmer and cook for 2-3 minutes, until the sauce thickens slightly.
- Serve: Season with salt and pepper to taste. Garnish with chopped green onions or cilantro (optional).
Tips:
- For added protein, cook sliced chicken, tofu, shrimp, or your protein of choice separately and add it to the pan with the vegetables before adding the sauce.
- If you don’t have fresh ginger, you can substitute 1/2 teaspoon ground ginger.
- Adjust the amount of sriracha to your desired spice level.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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