Veggie Chow Mein

Remember how I said I didn’t like Chinese food? SONY DSC

Well, it turns out I was just eating the wrong kind of Chinese food.

Homemade Chinese food actually ROCKS. Especially when made with spaghetti squash noodles.

To save time, I like to roast my squash in advance so that I don’t have to spend hours in my kitchen to prepare a single meal. I simply cut the squash in half, and roast it for 30-45 minutes at 400F, then spend that time doing other household chores or watching a favorite TV show. When the squash is tender, remove from the oven and let cool before wrapping each half and storing it in the fridge. I typically eat one half at a time, so this method makes them easy to grab when I’m ready for a meal.

5 from 2 votes
Veggie Chow Mein
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

A grain-free approach to classic Chow Mein, loaded with fresh veggies!

Course: Main Course
Servings: 2
Calories: 300 kcal
  • 1 teaspoon coconut oil
  • 1 yellow onion , chopped
  • 3 celery stalks , chopped
  • 2 large carrots , chopped
  • 1 clove garlic , minced
  • 3 to 4 tablespoons Tamari (gluten-free soy sauce)
  • 1 teaspoon maple syrup (optional)
  • 1 spaghetti squash , cooked
  • Sea salt , to taste
  • 1 cup of fresh baby spinach
  1. In a large skillet, saute the onion, garlic, celery, and carrots in coconut oil, until crisp-tender. Use a splash of water, if needed, to prevent sticking. Use a fork to shred the flesh of the cooked spaghetti squash into "noodles" and set aside.
  2. Once the veggies are cooked to your liking, add in the the tamari to taste, starting with just 3 tablespoons, maple syrup, and the spaghetti squash "noodles."
  3. Toss well to heat everything thoroughly and adjust the seasoning, adding sea salt and more tamari if desired. (You may need another splash of water at this point to prevent sticking)
  4. Add the fresh spinach at the very end, as it will wilt quickly from the heat.
Recipe Notes

For a sugar-free and candida-friendly recipe, omit the maple syrup.

Hope you try it the next time a Chinese food craving hits!

Reader Feedback: Now that the weather is (kinda) getting cooler, do you find yourself craving warmer or spicier foods? 

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How much spinich do you add? It’s not on the ingredient list. Thanks!


OMG. Vegetarian Chinese food. I used to eat so much Chinese food before I went veggie, and it’s one of the foods I miss most! There have seriously some days that I have almost been tempted to make a one-time, non-veggie meal exception, but I’ve stuck with it. Now I can’t wait to try this! 😀


Okay, I love spaghetti squash but no one else in the house does and I’ve tried a lot of ways to use it. But this looked so good I just had to make it. I cheated a bit and used a mixture of spaghetti squash, brown rice mai fun noodles and shredded cabbage. I also threw in some broccoli that needed to be used and some edamame for a bit more protein. It was AMAZING!!! And everyone loved it, didn’t even know it was largely spaghetti squash! Thanks so much for a great way to get more veggies into my picky kids:) Oh, and I made your Tuscan Pumpkin and Sage spaghetti sauce a couple weeks ago and my 10 year old ate two helpings of pasta…and she rarely eats more than two or three bites of pasta with regular marinara. It’s definitely my new go-to pasta sauce…even wondering how it might be on a pizza…


I haven’t had Chinese food in a long time. Even before my food allergies it would make me sick. I’ve missed it so much. This recipe turned out amazing! I added extra veggies and used coconut aminos. The leftovers do not last long!

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