Spaghetti squash is getting fairly popular when it comes to a low-carb option for many meals, typically any meal that uses traditional pasta noodles as well as, instead of taco shells and potatoes in casseroles. All comes down to how the squash is prepare for what its use if going to be. Chow Mein being my favourite dish before my paleo days and going to a Chinese Buffet. Naturally when I came a crossed variations on this paleo diet friendly Spaghetti Squash Paleo Chow Mein I had to try it out for my self. Like many of us we always tweek recipes to suite our personal preferences, below is what I have found to have the consistency and flavour closest to Chow Mein. Chicken can always be added as well for a boost in protein making it Chicken Chow Mein. Let me know what you think and hope you enjoy!
1 spaghetti squash, large
1/4 cup paleo soy sauce or coconut aminos
3 garlic cloves, minced
1 tbsp coconut sugar
2 tsp fresh ginger, grated
1/4 tsp white pepper
2 tbsp extra virgin olive oil or coconut oil or avocado oil
1 onion, diced
3 celery stalks, sliced diagonally
1 cup cabbage, shredded
1 cup carrots, shredded
- Preheat oven to 400 degrees F. Cut spaghetti squash in half length wise and scoop out seeds. Lay squash skin side up in a 13×9 baking dish and pour 1/2 inch of water in the bottom of dish. Bake for 30-40 minutes until skin is very tender. Once done, scoop out the flesh with a fork in to strings, set aside in a bowl.
- In a small bowl, whisk together soy sauce or coconut aminos, garlic, coconut sugar, ginger, and white pepper. Set aside.
- Heat oil in a large skillet over medium – high heat. Add onion and celery and cook, stirring often until tender about 2-3 minutes. Stir in cabbage and carrots until heated through, about 1 minute.
- Stir in spaghetti squash and step 2 mixture until well combined and heated, about 2 minutes.
- Serve immediately.