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Spaghetti Squash Chow Mein

  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 5 minutes


  • 1 large spaghetti squash
  • ¼ c coconut aminos
  • 1 tsp fish sauce
  • 3 cloves garlic, minced
  • 2 tsp fresh ginger, minced
  • ¼ tsp pepper
  • 2 Tb coconut oil
  • 1 onion, diced
  • sesame seeds
  • green onions


  1. Prepare spaghetti squash by preheating oven to 350 degrees. Pierce with a fork in a few places around the squash, set on a baking sheet, and stick the entire squash in the oven for 40-50 minutes or until the skin easily gives way to a fork or knife. Remove from the oven, let cool for a while, then slice open and remove seeds. Finally, scoop out the stringy flesh. Set aside.
  2. In a small bowl, whisk together coconut aminos, fish sauce, garlic, ginger and pepper. Set aside.
  3. Heat the coconut oil in a large skillet over medium heat. Add the onion and cook, stirring often, until soft and translucent. Add the spaghetti squash and sauce. Stir to combine. Cook for an additional 2 minutes or until heated through.
  4. Garnish with toasted sesame seeds, sesame oil, or green onions. Serve immediately!