Spaghetti Squash Lo Mein

13 30 234
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 4
Spaghetti Squash Lo Mein
Health Highlights


1 squash Spaghetti squash (halved lengthwise and seeded)
2 tbsp Tamari, gluten free, reduced sodium
2 tbsp Oyster sauce
1 tbsp Rice wine (or dry sherry)
1 tbsp Sriracha (optional)
1 1/2 tsp Honey (or sugar)
1 tbsp Peanut oil (or canola)
6 green onion (stem) Green onion (trimmed and cut into 1-inch lengths)
1 clove(s) Garlic (minced)
2 tbsp minced Ginger root
1 large Carrots (trimmed and cut into matchsticks)
1 medium pepper(s) Red bell pepper (sliced)
1 cup whole Snow peas, raw (trimmed and halved)


Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. When the squash is cool enough to handle, scrape out the flesh into a medium bowl.

Meanwhile, combine soy sauce, oyster sauce, rice wine (or sherry), Sriracha (if using), honey (or sugar) in a small bowl.

Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and ginger; cook for 15 seconds. Add carrot, bell pepper and snow peas and cook, stirring frequently, until the vegetables are tender, 3 to 5 minutes.

Add the squash and sauce to the vegetables and toss to coat. Cook until heated through, about 1 minute more.

Nutrition Facts

Per Portion

Calories 234
Calories from fat 56
Calories from saturated fat 10.0
Total Fat 6.2 g
Saturated Fat 1.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 2.2 g
Cholesterol 0
Sodium 794 mg
Potassium 686 mg
Total Carbohydrate 42 g
Dietary Fiber 6.4 g
Sugars 5.2 g
Protein 5.1 g

Dietary servings

Per Portion

Vegetables 9.8

Energy sources


Meal Type(s)