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#FoodieFriday Craving Chinese?!?!

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Everyone has their guilty pleasure. For my husband it is pizza, for me it is Chinese food. Unfortunately, immediately after consumption the guilty part of the pleasure kicks in and I feel like I will be carrying that meal with me for a week. Fortunately, I have found an easy and guilt free way to enjoy one of my favorite types of food by using a wonder vegetable... Spaghetti Squash! Not only can this squash be used for Chinese food but also for any meal needing a noodle replacement. Below is my favorite Spaghetti Squash Chow Mein recipe!

Spaghetti Squash Chow Mein
  • 1 large spaghetti squash
  • 1/4 cup soy sauce
  • 3 cloves garlic, minced
  • 1 tablespoon brown sugar, packed
  • 2 teaspoons freshly grated ginger
  • 1/4 teaspoon white pepper
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 stalks celery, sliced diagonally
  • 2 cups cole slaw mix (shredded cabbage and carrots)


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.

In a small bowl, whisk together soy sauce, garlic, brown sugar, ginger and white pepper; set aside.

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.

Stir in spaghetti squash and soy sauce mixture until well combined, about 2 minutes.

Serve immediately.



Picture & Recipe courtesy of:



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