If you’re craving the savory, stir-fried magic of Chow Mein but want to ditch the noodles, this Spaghetti Squash Chow Mein recipe is your guilt-free go-to. It’s not only lower in carbs, but it’s also bursting with flavor and comfort—without the bloating. Made with just a handful of clean, Whole30 and Paleo-friendly ingredients, this healthier version of a takeout classic proves you don’t need soy sauce or MSG to satisfy your cravings.
The spaghetti squash mimics noodles beautifully with its tender, slightly crunchy texture that holds up well in stir-fries. Tossed with garlic, ginger, and fresh veggies, then sautéed in coconut aminos for that authentic umami taste, this dish is perfect for weeknights or meal prep.
Even better? It’s a one-pan wonder. No fancy tools or long lists of ingredients required. Whether you’re avoiding grains, following Whole30, or just looking to clean up your meals, this version of Chow Mein delivers on all fronts: taste, texture, and nutritional value. Trust us—this one’s worth twirling your fork over.
This recipe has 10 ingredients and comes in at 150 calories per serving! Way less than made with regular noodles, so please please please check out this Spaghetti Squash Chow Mein.
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Ingredients:
- 1 large spaghetti squash
- 1/4 cup COCONUT AMINOS (or tamari if not paleo)
- 3 cloves garlic, minced
- 1 tablespoon COCONUT SUGAR
- 2 teaspoons freshly grated ginger
- 1/4 teaspoon white pepper (or black pepper!)
- 2 tablespoons OLIVE OIL
- 1 onion, diced
- 3 stalks celery, sliced diagonally
- 2 cups cole slaw mix (shredded cabbage and carrots)
Instructions:
1 ) Cut a spaghetti squash in half length wise and scoop out seeds. Lay skin side up in a 13 x 9 pyrex and pour 1/2 inch of water in the bottom of the pan. Bake at 400 degrees for 30-40 minutes, until flesh is very tender. Once done, scoop out flesh with a fork so it breaks apart into strings, set aside.
2 ) In a small bowl, whisk together coconut aminos, garlic, coconut sugar, ginger and white pepper; set aside.
3 ) Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute.
4 ) Stir in spaghetti squash and sauce mixture until well combined, about 2 minutes.
Serve immediately.
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Pro Tips:
- Roast your squash cut-side down: This brings out more flavor and gives better texture for “noodles.”
- Drain excess moisture after roasting to prevent soggy stir-fry.
- Use coconut aminos as a soy-free alternative to soy sauce—same depth, no added sugars.
- Stir-fry quickly over high heat to maintain that restaurant-style crispness in veggies.
- Add protein like shrimp, grilled chicken, or tofu if you want a more filling main dish.
Q&A:
Is spaghetti squash chow mein keto-friendly?
- While spaghetti squash is lower in carbs than regular noodles, it’s not strictly keto. However, it is a great low-carb option for those not following a strict ketogenic diet.
What can I substitute for coconut aminos?
- You can use tamari or low-sodium soy sauce if you’re not following Whole30 or Paleo. Just note that soy sauce isn’t compliant with those plans.
Can I make this chow mein ahead of time?
- Yes! This dish stores well in the fridge for 3–4 days. Reheat it in a skillet to keep the texture from getting too soft.
How do I keep the spaghetti squash from getting mushy?
- After roasting, scrape the squash and let it sit in a colander for 5–10 minutes to release extra moisture. You can even lightly squeeze it with a clean towel.
