Swap regular noodles for veggie noodles in this low-calorie, healthy spaghetti squash recipe. For a fun presentation, serve the lo mein in the hollowed-out spaghetti squash boat. If you like it hot, serve with extra Sriracha.
Nutrition per serving may change if servings are adjusted.
1 2- ½- to 3-pound spaghetti squash, halved lengthwise and seeded
2 tablespoons reduced-sodium tamari or soy sauce
2 tablespoons oyster sauce
1 tablespoon Shao Xing rice wine (see Tip) or dry sherry
1 tablespoon Sriracha (optional)
1½ teaspoons honey or sugar
1 tablespoon peanut or canola oil
6 scallions, trimmed and cut into 1-inch lengths
1 large clove garlic, minced
2 teaspoons minced fresh ginger
1 large carrot, trimmed and cut into matchsticks
1 large bell pepper, sliced
1 cup snow peas, trimmed and halved
Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400°F oven until the squash is tender, 40 to 50 minutes.) When the squash is cool enough to handle, scrape out the flesh into a medium bowl.
Meanwhile, combine soy sauce, oyster sauce, rice wine (or sherry), Sriracha (if using), honey (or sugar) in a small bowl.
Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and ginger; cook for 15 seconds. Add carrot, bell pepper and snow peas and cook, stirring frequently, until the vegetables are tender, 3 to 5 minutes.
Add the squash and sauce to the vegetables and toss to coat. Cook until heated through, about 1 minute more.
Tip: Shao Hsing (or Shaoxing) is a seasoned rice wine used in Chinese cooking to flavor sauces, marinades and stir-fries. Look for it in Asian specialty markets or with other Asian ingredients in large supermarkets. In a pinch, dry sherry is a good substitute.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
118 calories;4 g fat(1 g sat); 4 g fiber; 19 g carbohydrates; 3 g protein; 53 mcg folate; 0 cholesterol; 9 g sugars; 2 g added sugars; 4,664 IU vitamin A; 70 mg vitamin C; 62 mg calcium; 1 mg iron; 552 mg sodium; 401 mg potassium
Vitamin C (117% daily value), Vitamin A (93% dv)
Made the spaghetti squash in my Instant pot and it took five minutes. Didn't have oyster sauce, so I used a little cornstarch to thicken the sauce and it was still good. Would definitely eat again (although i'all but some oyster sauce first)