Hey, What’s Cookin’?
Who doesn’t love a carton of salty, greasy chow mein noodles from your favorite Chinese place? And who doesn’t love the way salty, greasy noodles sabotage your healthy eating? Yeah, you all raised your hands for both questions!
For sure it’s hard going without your favorite dishes. But the key is not to forbid yourself from ever eating them again–the key is to find a decent replacement that gives you the deliciousness of a dish without the problem ingredients.
So for those of you who love chow mein, I present…Spaghetti Squash Chow Mein! No, spaghetti squash will never be mistaken for real noodles. But it will give you some of the mouth feel with its spaghetti-like strands, and will carry flavors the same way wheat noodles will. So you will get all the deliciousness of chow mein without the heavy carbs. Spaghetti Squash Chow Mein will satisfy your cravings without putting you in a carb coma and sabotaging all your hard work. Give it a try–I think you’ll be surprised and pleased!
Spaghetti Squash Chow Mein
Adapted from: Various internet recipes
- 1 large spaghetti squash
- 1/4 cup coconut aminos, tamari, or low-sodium soy sauce
- 1 tbs dark sesame oil
- 1 tbs oyster sauce (optional)
- 3 cloves garlic, minced
- 1 tbs coconut sugar
- 2 tsp freshly grated ginger
- 1/4 tsp black pepper
- 2 tbs safflower oil
- 1 medium onion, sliced into thin wedges from stem to root
- 3 stalks celery, sliced thin on the diagonal
- 2 cups cole slaw mix (shredded cabbage and carrots)
- 1/4 cup scallions, both white and green parts, chopped
- 2 tbs roasted sesame seeds
- 1/2 cup fresh chopped cilantro
- 3 cups cauliflower rice, prepared and kept warm (3/4 cup rice per person)
- Cut a spaghetti squash in half length wise and scoop out seeds. Lay cut side down on a parchment-lined baking pan, skin side up. Bake at 400° F for 30-40 minutes, until flesh is very tender.
- Remove the squash from the oven and allow to cool until easily handled. Using a fork, rake the inside of both squash halves into a bowl so the squash flesh shreds into thin, spaghetti-like strads; set aside.
- In a small bowl, whisk together coconut aminos, sesame oil, oyster sauce, garlic, coconut sugar, ginger and pepper; set aside.
- Heat olive oil in a large nonstick skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cole slaw and and toss mixture for 2-3 minutes.
- Stir in spaghetti squash and sauce; mix and toss until heated and well combined, for 2 minutes. Pour into serving bowl.
- Sprinkle chow mein with scallions, sesame seeds, and cilantro; serve over cauliflower rice immediately.
Photograph via pinterest