Wow. It has been a minute.
Life has taken more twists and turns this past few months than I could’ve imagined, but here we are, back with a new recipe that will open you up to one of my favorite, versatile veggies – spaghetti squash.
If you’re a fan of Japanese food, you are more than likely familiar with Yakisoba noodles. Yakisoba literally translates to “fried buckwheat,” and while buckwheat is a gluten free grain, spaghetti squash has the low carb advantage many of us seek. Plus, who couldn’t afford to eat a little more veggies and a little less carbs?
If you have never used spaghetti squash before, you’re in for a treat. This low carb, low calorie alternative is the perfect pasta substitute as it closely resembles spaghetti noodles, per its’ name, and easily absorbs whatever sauce you put on it. It isn’t watery like zucchini noodles tend to be, so if veggie noodles have turned you off in the past for that reason, have no fear.
Cooking spaghetti squash is slightly more time consuming than zucchini noodles, but unlike zucchini noodles, the cooked noodles save well in the fridge and can easily be reheated and used throughout the week.
My Spaghetti Squash Yakisoba is so good; you could trick even the pickiest of eaters with this dish. My husband loves it, my two year old loves it, and I love it so much that I ate the entire thing in one sitting. If you can’t scarf down the whole recipe in one go like me, the good news is that this saves incredibly well in the fridge. You can heat it back up in the microwave or if you have a little extra time, heat it up in a skillet on the stove.
Like most recipes, this one tastes better after resting for about 5 minutes, so let the steam clear before you dig on in.
- 1 large spaghetti squash
- 2 Tbsp. olive oil
- 8 small brown mushrooms; wiped clean with stems removed, then sliced
- 1 small yellow onion; finely chopped
- 2 heaping cups coleslaw cabbage mix; obviously without the dressing
- 3 cloves garlic; minced. If available, use a garlic press.
- 2 Tbsp. sweet chili sauce
- 2 Tbsp. low sodium tamari; you can also use liquid aminos but it is not low sodium.
- ⅓ cup finely sliced green onions
- Sesame seeds to top; optional
- Dash of pink Himalayan salt
- Set oven to 375F.
- Slice squash in half lengthwise and scoop out seeds. Drizzle halves with the olive oil and season with salt. Place squash cut side down on a foil lined baking sheet and roast until tender, 40 – 45 minutes. Use a fork to scrape out “spaghetti.”
- In a large skillet, add 1 Tbsp. olive oil and finely chopped onion. Cook onion for about 3 minutes on medium-high heat or until onion is translucent.
- Add in sliced mushrooms and cook for another 2 minutes.
- Once mushrooms appear soft, add in about 2 heaping cups of the coleslaw blend cabbage mix. Stir frequently and cook until cabbage appears soft.
- Add in minced garlic and sauté until fragrant.
- Add in the spaghetti squash noodles and fold it into the vegetable mixture.
- Let the noodles cook on medium-low for about 2-3 minutes with the vegetables.
- In a small bowl, combine 2 tbps. Sweet chili sauce and 2 tbsp. low sodium tamari (you can also use liquid aminos but it will not be low sodium). Season with a dash of pink Himalayan salt and whisk until thoroughly blended.
- With the veggies on medium-low heat, pour in the sauce and mix to thoroughly combine.
- Let cook for another 2 minutes.
- Remove noodles from heat and let them set for about 5 minutes.
- When ready to serve, top with finely sliced green onions and a sprinkle of sesame seeds (optional).