This Spaghetti Squash Yakisoba Style Recipe is so delicious, you won’t miss the noodles at all! This is a healthy and yummy substitute for carbs!
Spaghetti Squash Yakisoba Style
Carbs, carbs, carbs – love’em, hate’em, make me bloated, make me energized… And if I eat too much of them I will go up a size.
I love carbs, what can I say. Especially noodles! Sadly, I have to control the urge to shove everything in my mouth whenever I am presented with a big and delicious bowl of chewy noodles. If it were up to me, I would have them for breakfast, lunch, dinner, dessert and as a late night snack. But I have to exercise some restrain if I want to keep a slim figure (insert sad music here). Sigh.
However, staying away from noodles doesn’t always have to be a painful thing. You just need to substitute them with ingredients that are just as filling and satisfying. And there is one veggie that does the trick!
Say hello to your new best friend the spaghetti squash!
Spaghetti squash are very high in fiber and low in calories and fat. Their flesh is also very similar to noodles in the sense that they are stringy and a little chewy. Therefore they are the perfect noodle replacement for those days when you want to cut down on carbs.
I took my own vegetable chow mein recipe and simplified it for this spaghetti squash yakisoba style recipe. Yakisoba is a derivative of chow mein so I thought bringing the two together and substituting the noodles for spaghetti squash might create something interesting and yummy.
The truth is that it wasn’t yummy – it was more than yummy. It was really really AMAZING! This spaghetti squash yakisoba recipe serves four to five people but Ben and I ate the entire thing in one sitting. Pigs!
The spaghetti squash absorbed the flavor of the yakisoba sauce so well and the shiitake mushrooms made the dish meaty and earthy. Another plus (besides being healthy, low calorie AND yummy) is that this yakisoba-style dish takes less than 20 minutes to prepare (once the squash is cooked).
This spaghetti squash yakisoba style is truly a wonderful, easy and healthy main dish to serve along with a simple soup (like this spicy egg drop soup) and a side like nasu dengaku, an avocado ponzu salad or a quick seaweed salad. It also keeps in the fridge for two to three days and makes an awesome lunch to take to work!
So next time you find yourself craving a big bowl of yakisoba or chow mein minus the noodles, give this spaghetti squash yakisoba style a try. I promise you will feel just as happy as if you had tasted the real thing.
Did you like this Spaghetti Squash Yakisoba Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comment section below!
- 1 small spaghetti squash (about 1½ pounds)
- 1 small onion, finely chopped bite size
- 10 shiitake mushrooms (or button mushrooms)
- 2 scallions, finely chopped
- 1 cup coleslaw mix of carrots and cabbage
- 1 tbsp vegetable oil or other neutral oil
- 1 tsp dried red chile, chopped (optional)
- 1 tbsp sesame seeds
- For the sauce:
- 2 tbsp soy sauce
- 2 tbsp dark soy sauce or regular soy sauce
- ½ tbsp granulated sugar
- Salt and white pepper to taste
- Cut spaghetti squash in half, scrape off the seeds with a spoon and microwave for 20-25 minutes (or bake in the oven at 400Fº for 40-50 minutes).
- Use a fork and scrape the flesh into strings.
- In a large pan over high heat, add vegetable oil and onions. Cook for three minutes or until onions are soft. Add coleslaw mix and red chile and cook for two minutes.
- Add shiitake mushrooms and cook for another two minutes.
- Add spaghetti squash, scallions and sauce, and mix well until the sauce has evenly coated all the vegetables. Cook for two minutes and turn the heat off.
- Transfer to a bowl, top with sesame seeds and serve.
This Spaghetti Squash Recipe Is:
Very low in cholesterol
Very high in pantothenic acid
Very high in selenium
High in vitamin B6
One serving is about 170grams.
High in vitamin C