It's constantly incredible to appreciate a night of take-out and Chinese sustenance like the constantly well known Chinese chow mein. In any case, once in a while you should need to eat somewhat lighter, low carb and more advantageous chow mein. Well here it is and it's heavenly! By supplanting the standard dull chow mein noodles with spaghetti squash, you can appreciate this spaghetti squash chow mein without all the carbs! We've made a variant of another low carb and sound chow mein formula by utilizing Zucchini noodles! Our zucchini noodle chow mein formula was such a hit, that we made a rendition with spaghetti squash.
You can either microwave the spaghetti squash or prepare it in the stove, either technique works extraordinary. On the off chance that you need a brisk and simple spaghetti squash supper, at that point microwaving is the fastest technique. Be that as it may, on the off chance that you have somewhat more time, consider heating the spaghetti squash in the broiler since it give a superior and progressively thought squash season. This spaghetti squash chow mein is additionally entirely versatile to including chicken, shrimp or whatever other veggies that you need. With such a large number of choices to make this spaghetti squash formula incredible, you can rest guaranteed that you can eat chow mein somewhat lighter and not feel so remorseful.
Spaghetti squash sizes will fluctuate thus will cooking times, so change likewise in case you're cooking with anything littler or bigger than 3 pounds. You can include chicken, shrimp, pork or more veggies to this formula. It's absolutely versatile!
- 1 Spaghetti Squash (@3lbs or 1365g)
- 1 Tablespoon Olive Oil
- 2 tablespoons soy sauce or low sodium soy sauce (use Tamari for gluten free)
- 2 teaspoons rice vinegar (or distilled white vinegar)
- 1 Tablespoon oyster sauce or (hoisin for vegetarian)
- 1 tablespoon olive oil , grape seed oil or any cooking oil
- 1 small onion , diced
- 4 cloves garlic , minced
- 1 red bell pepper , thin sliced
- 1 cup sliced snow peas or sugar snap peas
- 1 large carrot , julienned
- kosher salt or sea salt, to taste
- fresh cracked black pepper to taste
- 1/4 cup chopped cilantro (optional)
- chili garlic sauce , sriracha or hot sauce (optional)
Directions
- Preheat Oven to 375°F. Oil a sheet pan with olive oil.
- Carefully cut spaghetti squash in half lengthwise. Scoop out the seeds and connecting strands, then place cut side down on the prepared sheet pan.
- Bake for 45 minutes, or until the squash flesh becomes tender and separates easily into strands with a fork. Finish by gently loosening and removing the "spaghetti strands" from the shells. Set aside.
- Make the sauce: In medium bowl combine soy sauce, vinegar, and oyster sauce (or hoisin for vegetarian). Set aside.
- Heat olive oil in a large skillet on medium high heat. Add onions and garlic, cook until soft.
- Add red bell pepper, snow peas and carrots.. Cook until vegetables are tender, about 2 minutes.
- Add the spaghetti squash strands and the sauce. Stir everything in the pan until the squash is coated with the sauce. Cook for about another minute until the spaghettis squash is heated through. Don't over cook the squash or it'll be super mushy.
- Add additional salt and pepper, to taste. Garnish with cilantro, serve with hot sauce.
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