Spaghetti Squash Chow Mein (GF, DF, EF, Soy Free)

Yummy grain free, soy free chow mein that still tastes delicious!

Course Main Course
Author Elisa


  • 1 large spaghetti squash
  • 1/4 cup coconut aminos
  • 1 tbsp honey
  • 2 tsp grated ginger
  • 1/4 tsp pepper
  • 2 tbsp olive oil
  • 1 onion diced
  • 3 stalks celery sliced diagonally
  • 2 cups cole slaw mix


  1. Cut a spaghetti squash in half length wise and scoop out seeds. Lay skin side up in a 13 x 9 pyrex and pour 1/2 inch of water in the bottom of the pan. Bake at 400 degrees for 30-40 minutes, until flesh is very tender. Once done, scoop out flesh with a fork so it breaks apart into strings, set aside.
  2. In a small bowl, whisk together coconut aminos,, coconut sugar, ginger and pepper; set aside.

    Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute.

  3. Stir in spaghetti squash and sauce mixture until well combined, about 2 minutes. Serve and enjoy!

Recipe Notes