Spaghetti Squash Chow Mein

After a busy Sunday (and losing an hour of sleep for daylight savings time), all I really wanted for dinner was Asian inspired take-out. While it would have been easy to contact the nearest restaurant for delivery, I opted to “stay strong” and stick with my efforts for healthy eating. This recipe is “take-out” inspired but easy on the waistline and pocketbook. It would pair nicely with some fresh spring rolls or bbq chicken skewers.


Spaghetti squash chow mein

  • Servings: 4-8
  • Difficulty: easy
  • Print


  • 1 medium spaghetti squash, roasted with “noodles” removed 
  • 1 small white onion, diced
  • 6 stalks of celery, chopped into half moons
  • 4 cups of coleslaw mix (or finely chopped green cabbage)
  • 1/2 cup of grated carrot
  • 3 cloves of garlic, minced
  • 1 Tbsp of fresh ginger, minced
  • 1-2 Tbsp of coconut oil (or another high-heat oil)
  • Optional vegetables: broccoli, snap peas, red bell pepper, water chestnuts, bok choy


  • 1 Tbsp sesame oil
  • 1/8 cup gluten free tamari sauce
  • 2 Tbsp raw honey
  • 1 tsp red chili flakes


  1. In a large pan or wok, heat coconut oil over medium heat. Once warm, add onions, celery, garlic, ginger, carrots, and coleslaw mix (+other vegetables) and sauté for 4-6 minutes or until onions translucent and cabbage slightly wilted. (You may have to cook in batches depending on your pan size).
  2. While vegetables are cooking, mix sauce ingredients in a small bowl.
  3. Once vegetables have reached the desired softness, add in spaghetti squash noodles and mix gently.
  4. Slowly add sauce to the pan and toss the vegetables to coat throughly.

Hope you enjoy! Please share your thoughts!

Happy cooking!

XoXo, Megan