Spaghetti Squash Chow Mein
If you have roughly 1 hour and 15 minutes to spend in the kitchen, Spaghetti Squash Chow Mein might be a tremendous gluten free, dairy free, and pescatarian recipe to try. This recipe makes 4 servings with 184 calories, 4g of protein, and 8g of fat each. For $1.38 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. 122 people were glad they tried this recipe. Several people really liked this Chinese dish. A mixture of carrots, ginger, garlic, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Damn Delicious. Taking all factors into account, this recipe earns a spoonacular score of 89%, which is excellent. If you like this recipe, you might also like recipes such as Spaghetti Squash Chow Mein, How to cook yaki-chow, a cross between yakisoban and chow mein, and Spaghetti Squash Lo Mein.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 55 minutes
Ingredients:
1 cup bean sprouts
1 tablespoon brown sugar, packed
2 cups shredded cabbage
2 carrots, julienned
3 stalks celery, sliced diagonally
3 cloves garlic, minced
1 tablespoon freshly grated ginger
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
1 onion, diced
1 tablespoon oyster sauce
1/4 cup reduced sodium soy sauce
1 (2-3 pounds) spaghetti squash
Equipment:
baking sheet
oven
baking pan
whisk
bowl
frying pan
Cooking instruction summary:
Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.Cut the squash in half lengthwise from stem to tail and scrape out the seeds. Drizzle with olive oil and season with salt and pepper, to taste.Place squash, cut-side down, onto the prepared baking dish. Place into oven and roast until tender, about 35-45 minutes.Remove from oven and let rest until cool enough to handle.Using a fork, scrape the flesh to create long strands.In a small bowl, whisk together soy sauce, garlic, oyster sauce, brown sugar and ginger; set aside.Heat olive oil in a large skillet over medium high heat. Add onion, celery and carrots. Cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage and bean sprouts until heated through, about 1 minute.Stir in spaghetti squash and soy sauce mixture until well combined, about 2 minutes.Serve immediately.
Step by step:
1. Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. Cut the squash in half lengthwise from stem to tail and scrape out the seeds.
3. Drizzle with olive oil and season with salt and pepper, to taste.
4. Place squash, cut-side down, onto the prepared baking dish.
5. Place into oven and roast until tender, about 35-45 minutes.
6. Remove from oven and let rest until cool enough to handle.Using a fork, scrape the flesh to create long strands.In a small bowl, whisk together soy sauce, garlic, oyster sauce, brown sugar and ginger; set aside.
7. Heat olive oil in a large skillet over medium high heat.
8. Add onion, celery and carrots. Cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage and bean sprouts until heated through, about 1 minute.Stir in spaghetti squash and soy sauce mixture until well combined, about 2 minutes.
9. Serve immediately.
Nutrition Information:
covered percent of daily need
