Made entirely out of vegetables, this plant-based version of your favorite takeout dish has the flavors you love without the unnecessary carbs. Mushrooms, broccoli and snow peas are sautéed to tender perfection, paired with spaghetti squash “noodles” and tossed in a sweet-spicy sauce that’ll have you licking your fork when you’re done. Great for customizing, you can have fun adding or substituting the veggies with items you have on hand or try tossing your favorite protein into the mix for an even heartier meal.
Spaghetti Squash Lo Mein
- 1 large spaghetti squash halved lengthwise, seeds scooped out
- 3 green onions chopped
- 3 cloves garlic minced
- 3 oz. snow peas
- 1-1/2 cups broccoli cut into small pieces
- 1 cup mushrooms sliced
- 1 red bell pepper julienned
- 1 cup carrots julienned
- 2 Tbsp. olive oil or avocado oil
- Salt to taste
- Pepper to taste
In microwave-safe dish, place spaghetti squash in 3 tablespoons water. Microwave on high 10 minutes. Or, bake in oven 30 to 45 minutes at 375 degrees F. Set aside until cool enough to remove noodles.
Whisk together sauce ingredients. Set aside.
In large frying pan over medium-high heat, heat oil. Cook garlic and lighter parts of the green onions a few seconds, until fragrant.
Stir in vegetables; continue cooking 5 to 8 minutes or until tender, turning occasionally so they don’t burn. Set aside.
Shred squash into noodles; add to cooked vegetables. Pour in sauce. Toss to combine. Top with green onion, sesame seeds and any protein, if desired.