Load up on veggies and flavor with a weeknight-friendly Spaghetti Squash Lo Mein. It’s got everything you love about the Asian take-out favorite – carrots, bell pepper and shrimp, all flavored with a savory mixture of soy sauce, ginger and garlic. Using our microwave directions for cooking the squash means you’ll have it on the table for your family in no time.
Cut spaghetti squash crosswise into 1-inch thick rings. Remove seeds. Place
rings on microwavable plate. Pour 1/4 cup water in the plate. Cover with plastic
wrap. Microwave on HIGH 7 minutes or until tender. Let stand in microwave 10
Carefully remove from microwave. Peel the skin off the squash, then shred
the flesh, using fingers or a fork, into long thin strands.
Place squash noodles in large bowl. Discard the skin. (Should yield about
5 cups of squash noodles.)
Meanwhile, mix soy sauce, honey, 1 1/2 teaspoons of the garlic powder and
1 teaspoon of the ginger in small bowl until well blended. Set aside.
Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add carrots
and pepper; stir-fry 3 minutes.
Add shrimp and sauce mixture; stir-fry 2 minutes or just until shrimp turn
Remove shrimp mixture from skillet.
Heat remaining 1 tablespoon oil in skillet on medium-high heat.
Add squash noodles, remaining 1/2 teaspoon garlic powder and 1/4 teaspoon
ginger; cook and stir gently 1 minute to heat through.
Return shrimp mixture to skillet; toss gently with squash noodles.
Remove from heat.
Sprinkle with green onions.
Serves: 7 | Serving Size: 1 cup 15 mins Prep time | 20 mins Cook time
Substitution: Prepare recipe as directed, substituting 5 cups spiralized zucchini
or yellow squash for the spaghetti squash noodles.
Test Kitchen Tip: Spaghetti squash has a hard skin and is very firm when raw.
Carefully cut with a large sharp knife, or cut prep time by microwaving your spaghetti
Nutrition information (Amount per serving) Calories: 165 Cholesterol: 96mg
Sodium: 479mg Protein: 12g Total Fat: 5g Saturated Fat: 1g Fiber: 3g Carbohydrate:
Recipe and photo credit: McCormick.
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