Hi loves! Here’s a healthy upgrade on Chow Mein, a Chinese-style dish of fried noodles with shredded meat and veg. This dish uses spaghetti squash as “noodles,” and is loaded with nutrient dense veggies and healthy fats. I used organic tofu for the protein here, but you could use chicken, pork or any other protein option.
Let me know if you try this dish and how it compares to your fave Asian take out!
Spaghetti Squash Chow Mein
For the Chow Mein:
- 1 spaghetti squash
- 1 tbsp avocado oil
- 4 carrots sliced
- 2 cups thinly sliced cabbage
- 6 celery sticks sliced
- ½ purple or yellow onion diced
- 1- 350 gram pack of firm tofu or sub for chicken or protein of your choice
For the sauce:
- 2 inch piece of ginger
- 3 garlic cloves
- ½ cup tamari or soy sauce or coconut aminos
- ⅓ cup sesame seed oil
- 1 tsp raw honey
Preheat the oven to 400 degrees F. Cook the spaghetti squash by cutting it in half, removing the seeds/guts, and placing flesh down in a baking pan with ½ inch of water covering the bottom. Cook for 25-40 minutes, depending on the size of the squash, until fork tender (slightly firm and not mushy).
In a wok, heat the avocado oil over medium. Add the sliced carrots and celery and diced onion to cook for a few minutes. Next, add the cabbage (it will cook down faster) and cook a few more minutes.
In the meantime, chop your block of tofu into bite sized cubes. You could also sub this for cooked chicken, pork, or your choice of protein. Add the tofu until heated. Remove from heat.
Once the spaghetti squash is cooked, use a fork to scrape the flesh away from the shell. Mix the spaghetti squash into your cooked veggies/tofu mixture.
To make the sauce: Add all ingredients to a blender and blend until well combined. Pour over your veggies and stir well. Enjoy!