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.
MY LATEST VIDEOSHowever, 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, soy and sesame edamame or a dry-fried green beans. 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. Oh, and here’s a tutorial on how to cook spaghetti squash 🙂
Spaghetti Squash Yakisoba Style
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!
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| Servings | Prep Time |
| 4 people | 10 minutes |
| Cook Time |
| 26 minutes |
|
|
| This spaghetti squash yakisoba style recipe is so delicious, you won't miss the noodles at all! This is a healthy and yummy alternative to using carbs as the main vehicle for texture and flavor.
|
- 1 1/2 pound spaghetti squash
- 1 small onion finely chopped
- 10 shiitake mushrooms or button mushrooms
- 2 stalks scallions finely chopped
- 1 cup coleslaw mix of carrots and cabbage
- 1 tablespoon vegetable oil or other neutral oil
- 1 teaspoon dried red chile chopped (optional)
- 1 tablespoon sesame seeds
- 2 tablespoons soy sauce
- 2 tablespoons dark soy sauce or regular soy sauce
- 1/2 tablespoon granulated sugar
- salt and white pepper to taste
- Place spaghetti squash on a microwave safe plate or other microwave safe container. Place the cut side down (skin facing up). Microwave on high for 10 minutes.
- Take the spaghetti squash out of the microwave and shred with a fork. If the squash is still hard, microwave for another 2-3 minutes, or until tender.
- Use a fork and scrape the flesh into strings.
- In a large pan over high heat, add vegetable oil and onions. Cook for 3 minutes or until onions are soft. Add coleslaw mix and red chile and cook for 2 minutes.
- Add shiitake mushrooms and cook for another 2 minutes.
- Add spaghetti squash, scallions and sauce, and mix well until the sauce has evenly coated all the vegetables. Cook for 2 minutes and turn the heat off.
- Transfer to a bowl, top with sesame seeds and serve.
This Spaghetti Squash Yakisoba will keep in the fridge for 1-2 days.
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
Jolene Phelps says
Dong this weekend. Really need an alternative for the pasta that I love.
Caroline Phelps says
I hope you enjoy it as much as we did! We seriously could have eaten an extra serving!
Caitlin says
this looks phenomenal.
Caroline Phelps says
Thank you Caitlin!
Brittany says
I just made this and it is delicious! I’ve tried other spaghetti squash recipes but this is by far my favorite. Thanks so much!
Caroline Phelps says
You are so welcome Brittany! I’m so happy you like this spaghetti squash recipe as much as I do! 🙂
Jennifer says
What should I do if I can only find dark soy sauce?
Caroline Phelps says
Hi Jennifer! What brand of dark soy is it? I’ve noticed that there are many different kinds of dark soy sauce – some of them aren’t that different from regular soy sauce while others taste completely different and are thicker in texture. If you have the thicker, sweeter/umami/nutty kind, start with 1 tbsp and go from there. If you have a brand like Kimlan, you can use 2 tbsp and the result will be almost the same.
gin says
So there are two types of soy sauce to put in? At first I thought it was a typo.
Caroline Phelps says
Hi Gin,
There are two different types of soy sauce I like to add to this recipe. However, you can add just one or the other and it will still be delicious! 🙂
felicia | Dish by Dish says
Hi Caroline!
What an ingenious way to use spaghetti squash! I’d love to include your yakisoba spaghetti squash recipe in a spaghetti squash roundup I’m doing for Parade Magazine this month.
If you’re fine with it, could I use one of your photos with a link back to your original post (http://www.pickledplum.com/yakisoba-spaghetti-squash-recipe/)?
Let me know, thanks!
Felicia
Caroline Phelps says
Hi Felicia! Please go ahead and use my picture and link! Could you also credit the picture to Caroline Phelps? Thank you, I look forward to seeing the roundup!
felicia | Dish by Dish says
Hi Caroline!
Just wanted to let you know that the Spaghetti Squsah round up is now live here:(http://communitytable.parade.com/437103/felicialim/the-12-best-spaghetti-squash-recipes-ever/)
Would love for you to share it with your followers as it’s getting pretty good response!
Thanks so much for letting me include your recipe once again!
Amelia says
I made this tonight and it was *amazing*. I added some shaved steak with a Korean marinade and some scrambled egg and it was ALL GONE. This is going to be a regular menu item for sure. By far my most favorite recipe using spaghetti squash. Thanks!
Caroline Phelps says
Wow that sounds so yummy Amelia! I’ll add your extra toppings as suggestions for others to try, thanks for sharing and I’m so happy you love this recipe as much as I do!
Marissa says
Can you use a different type of oil other than vegetable oil, such as Olive Oil or Avocado Oil?
Caroline Phelps says
Yes you absolutely can Marissa, although avocado oil may be too delicate for stir frying.
Tara says
Avocado oil is perfect for high heat cooking
Larissa says
Brilliant! This is definitely going to become part of my regular rotation. I added ginger and grilled tofu. Yum.
Caroline Phelps says
Your combination sounds yummy Larissa!
Donna says
Can you use stevia instead of granulated sugar? This sounds great!
Caroline Phelps says
Hi Donna, I’m sure you can although I have never tried it. Honey might also be delicious!
Lori Jo says
Hi,
Just a bit confused as to the double soy sauce ingredients listed for the sauce…
Caroline Phelps says
Hi Lori!
Dark soy sauce is thicker and sweeter than regular soy sauce, but since it can sometimes be hard to find, I’m giving the option to use regular soy sauce as well.
Dee says
I made this meal today, and I have to say that it was delicious!! What a wonderful recipe! I just used the regular soy sauce and it didn’t seem to make a difference. Oh and try squeezing some lemon on it ladies, it gave it such an edge.
Love this website!!!!!
Caroline Phelps says
Thank you Dee for sharing your tips, I love it!
joanna says
made it and loved it. had to make a few substitutions. i went to two grocery stores for sesame seeds and neither one had them so i used toasted sesame oil to get that flavor. worked beautifully!! also couldn’t find those mushrooms so i bought portabello mushrooms instead. i will definitely make this 100 more times!
Caroline Phelps says
Wonderful, thank you for sharing Joanna!
Heather says
I made this dish last night. It was absolutely delicious! What an interesting combination of ingredients that I would have never envisioned for spaghetti squash. A perfect substitution for traditional noodles. Didn’t miss them at all! I added garlic, ginger and lemongrass to mine. Loved it so much that I forsee this becoming a regular meal in our home. Thank you greatly for your inspirational ideas!
Caroline Phelps says
I’m so happy to hear this might become part of your meal rotation! I’m going to have to try lemongrass next time! Thanks Heather!
Lys says
Delicious
Mandy says
This sounds amazing! But I was wondering what I can substitute to make it low carb. That’s what I’m doing at home right now. Was it the just sugar?
Caroline Phelps says
Hi Mandy! Spaghetti squash has about half the amount of carb pasta does, so you are cutting down by just making this substitution 🙂
Sarah says
Hi! I made this yakisoba for dinner tonight and it was amazing! Didn’t miss the noodles at all! The cabbage, carrots, and mushrooms added interest (to the eye and tongue!), and the squash soaked up the delicious soy sauce mixture beautifully. I served this with fried eggs on top, and garnished with a cucumber slaw and crushed peanuts. Will definitely make this dish again! Somehow I managed to save some leftovers and I know this will be just as good for lunch. Thanks for another great recipe!
Vince says
This recipe sounds and looks delicious and I hope to make it this weekend! I was wondering how 1 serving has 41g of carbs though? I thought spaghetti squash was only about 7g carbs per cup? And all of the other ingredients seem to be relatively low carb as well.
Caroline Phelps says
Hi Vince, This recipe had the old calorie counter results I have stopped using because of its inaccuracies – my apologies! I’ve updated it with a new nutritional label 🙂
Vince says
Thanks!
Lisa says
just made this, it was amazing!
Jamie says
Do you think I could get away with using chopped carrots and red cabbage for the slaw? I have everything on hand – just red cabbage instead of green!
Caroline Phelps says
Absolutely Jamie! You can add your own mix of vegetables and this dish will still taste great! 🙂
Meghan says
I am wanting to make this for the first time and divide it up to use for lunch through out the week. Would this be ok in the fridge for up to 5 days?
Caroline Phelps says
Hi Meghan, Yes it should be good. I’ve kept it in the fridge previously for 3 days and it tasted fine 🙂
Cathy Gilliam says
I just found your recipe and would love to try it, but I’m allergic to soy. Is there something elso that might be an acceptable substitute??
Caroline Phelps says
Hi Cathy, you can substitute with tamari sauce. It’s gluten free but tastes similar to soy sauce 🙂
Kelley says
Where do the 30 grams of carbs come from? What can be altered to lower the carb count? Thanks!
Caroline Phelps says
Hi Kelley! the 30 grams come from the entire recipe. Each cup of spaghetti squash yields 7g of carbs but then you have some coming from the mushrooms, carrots, cabbage, soy sauce, etc… Unfortunately you would have to omit important veggies that are high in nutrients such as mushrooms and carrots to lower the carb count 🙁
Micki says
The flavor was great but my spaghetti squash seemed to turn mushy. I haven’t cooked much with it before. Should you rinse it or could it have been the olive oil substitution? Either way, will make this again!
Caroline Phelps says
Hi Micki, it may have overcooked. Next time, cook the spaghetti for less time and it should come out less watery and crunchier 🙂
karen Lewis says
Thank you so much for this recipe. This was fabulous!!! I took the advice of one of your readers and used sesame oil because I didn’t have sesame seeds. Turned out fantastic. Added Shrimp to the left overs…. YUMMY!!
Vanessa M. says
Substituted the coleslaw mix with broccoli. Very tasty! My favorite recipe utilizing spaghetti squash so far!
Merlinda Montoya says
I made it and added rotisserie chicken. It was so good, will definitely make it again.
AnnaB says
Made it this week – was delicious, didn’t miss the noodles!
Lisa says
We made this tonight, and it was very good. But…we roasted the spaghetti squash instead of microwaving it- and that was a big mistake! It made the squash into a mush. Next time, I’ll follow the recipe as is, rather than trying to get fancy with it. ; )