I started making Spaghetti Squash a few months ago and it was an instant success in our house. We did the traditional spaghetti-style Spaghetti Squash and added marinara sauce and toppings. But I knew we could expand out horizon a bit and try something different.
One of our favorite go-to weeknight meals is Veggie Lo-Mein. So, I decided to try Spaghetti Squash Lo-Mein with the hopes of everyone loving it just as much.
And guess what? Everyone loved it! But the original recipe needed some minor tweaking, but I’m here to share with you the finished product.
Spaghetti Squash Lo-Mein
Start by splitting your Spaghetti Squash in half and scooping out all of the seeds. Drizzle with just a little olive oil and salt and pepper and roast in the oven.
While the Spaghetti Squash is cooking, cut up your veggies. I used onions, zucchini, broccoli, squash, and purple cabbage. But you can really use whatever you like. My main goal has always been to make something colorful. So, sometimes I use red bell pepper, red onions etc. Celery is a favorite of mine as well. It gives it a nice crunch!
Saute your veggies. I always cook my cabbage on the side because it tends to color my other veggies purple.
After it has cooked, take a fork and comb the squash inwards. It should look like this.
Then spoon all of that stringy deliciousness into your pan of sauteed veggies and add the Spaghetti Squash Lo-Mein sauce.
Top with sesame seeds and sriracha (optional) and enjoy!
I can’t guarantee that your kids will love it, but my toddler LOVES it! I do have to chop up the spaghetti squash strings because they are long enough for him to choke on. Now, my oldest son is just not a fan of spaghetti squash. No matter how I dress it up, he just doesn’t care for it. If you’re interested in Spaghetti Squash done in a more traditional form, then I suggest this recipe.
- 1 spaghetti squash
- 1 onion, chopped
- 2 ribs of celery, sliced
- 1 head of broccoli
- 1 zucchini, sliced
- 1 squash, sliced
- 1 cup purple cabbage, sliced thinly
- salt and pepper to taste
- sesame seeds (optional)
- sriracha sauce (optional)
- 1/4 cup soy sauce
- 1 garlic clove
- 1 tbsp cane sugar
- 2 tsp fresh grated ginger
- Cut spaghetti squash in half and scoop out all of the seeds. Drizzle with just a little olive oil and a little salt and pepper. Bake in the oven for 45-50 minutes at 350.
- Meanwhile, in a small bowl, combine all of the ingredients for the sauce and stir it well.
- Once the spaghetti squash is done cooking, let cool.
- Saute the onions, celery, broccoli, zucchini and squash.
- Once the spaghetti squash is cool enough to handle, use a fork to pull the spaghetti squash inwards. The squash will begin to resemble spaghetti noodles. Add the spaghetti squash noodle to the sauteed vegetable.
- Add the sauce to the vegetable and noodles.
- Add sesame seeds and sriracha if desired and enjoy!