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!

Prep: 10 minsCook: 45 minsTotal: 55 mins
Servings: 2


  • 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


  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