We love finding any new way to eat more veggies, and spaghetti squash has been a game-changer in the veggie department. In the past, I’ve limited spaghetti squash to just Italian dishes, but then I thought why not re-make all noodle-based dishes with spaghetti squash? That’s when I made this AMAZING veggie lo mein. Keep reading for some tips and the recipe!
The first step is roasting the squash. It can take up to an hour, so plan ahead! I halve it, scrape out the seeds, brush it with olive oil, and sprinkle salt and pepper before roasting. It cooks at 400°F for 45-50 minutes, and each half makes about one large serving.
While the squash is cooking, chop some carrots, celery, and onion and sauté them in a pan with vegetable oil.
Here's a little trick to get thinly cut veggies without so much knife work - buy bagged broccoli slaw mix! It has carrots, broccoli, and cabbage (and sometimes even more) already chopped and prepped! Just open up the bag and dump it into your already cooking veggies.
For the sauce, I used ginger (ground, fresh, or whatever you have), garlic, soy sauce, and Trader Joe’s sweet chili sauce. It's super simple, and really tasty.
When the squash is done, fork it out and mix it into your veggies. Then pour the sauce over everything and mix it up! Enjoy!
❤️ Sarah
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