Spaghetti Squash Lo Mein

I really like spaghetti squash. I like how simple they are to roast. I like how light and satisfying the spaghetti strands are and how they absorb all the saucy flavors.

It’s one of my favorite veggies to roast… maybe ever. Waiiiit, is spaghetti squash a fruit? It has seeds? Blah, regardless, I love it.

If you’re into spaghetti squash like me, you have GOT to try these BBQ chicken spaghetti squash boats, spaghetti squash with garlic herb butter and lobster, or these spaghetti squash crab boats!!

So here’s how you make this delicious, mouth-watering Spaghetti Squash Lo Mein:

Cut the ends off the spaghetti squash and slice it lengthwise down the center. Scoop out the seeds.

Brush the inside of the spaghetti squash with avocado oil and sprinkle with salt and pepper. Place the squash flat side down on a baking pan lined with parchment paper. Roast for 30 minutes.

Flip the squash so the flat side is facing up and roast again for another 15 minutes until you can easily pierce the inside with a fork.

While the squash is roasting, whisk together the tamari (soy sauce works too), agave nectar, rice vinegar, sesame oil, and garlic powder in a small dish and set aside.

Add the edamame and chopped bell pepper to a pan with a tablespoon of avocado oil over medium-high heat. Sauté the edamame and pepper for about 5 minutes, stirring occasionally. You want them to soften but not brown.

Once the squash is done roasting, use a fork to pull the spaghetti strands away from the shell. You can also transfer the spaghetti strands to a bowl if you wish.

Whisk the sauce once again and then drizzle it on top of the spaghetti squash. Top with the edamame, pepper, cilantro, and sesame seeds.

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Spaghetti Squash Lo Mein

You’ll love this gluten free + vegan Spaghetti Squash Lo Mein!! It’s just a couple steps to whip together for an easy weeknight meal or meal prep!

Recipe by:Lindsay Grimes

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Prep: 10 minsCook: 45 minsTotal: 55 mins

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Servings: 2 1x

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Ingredients

• 1 spaghetti squash
• 2 tablespoon avocado oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup tamari
• 1 tablespoon agave nectar
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/4 teaspoon garlic powder
• 1/4 cup shelled edamame
• 1/2 red bell pepper, coarsely chopped
• 1 tablespoon fresh cilantro
• 1/2 teaspoon sesame seeds

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Instructions

1. Preheat oven to 350F.
2. Cut the ends off the spaghetti squash and slice it lengthwise down the center.
3. Scoop out the seeds.
4. Brush the inside of the spaghetti squash with avocado oil and sprinkle with salt and pepper.
5. Place the squash flat side down on a baking pan lined with parchment paper.
6. Roast for 30 minutes.
7. Flip the squash so the flat side is facing up and roast again for another 15 minutes until you can easily pierce the inside with a fork.
8. While the squash is roasting, whisk together the tamari (soy sauce works too), agave nectar, rice vinegar, sesame oil, and garlic powder in a small dish and set aside.
9. Add the edamame and chopped bell pepper to a pan with a tablespoon or so of avocado oil over medium-high heat.
10. Sauté the edamame and pepper for about 5 minutes, stirring occasionally. You want them to soften but not brown.
11. Once the squash is done roasting, use a fork to pull the spaghetti strands away from the shell. You can also transfer the spaghetti strands to a bowl if you wish.
12. Whisk the sauce once again and then drizzle it on top of the spaghetti squash.
13. Top with the edamame, pepper, cilantro, and sesame seeds.

© The Toasted Pine Nut

Enjoy!! xo