10 minutesLunch

Spaghetti squash chow mein

Makes: four servings
Makes: four servings


  • 2 spaghetti squashes
  • ¼ cup soy sauce
  • 1 ½ tbsp minced garlic
  • 2 tsp minced ginger
  • 2 green onions
  • 2 tbsp sesame oil
  • 1 cup shredded cabbage
  • ½ cup shredded carrot
  • 1 lb precooked shrimp meat
  • ½ cup unsalted peanuts


    To do ahead:

  1. Preheat oven to 400 degrees F. Cut spaghetti squash in half lengthwise and scoop out seeds and membranes. Place on a baking sheet and bake 30 to 40 minutes, until tender. Scoop out the flesh with a fork so it forms thin strands or "noodles." Refrigerate until ready to use.

  2. At lunch time:

  3. Whisk together soy sauce, garlic, ginger and a pinch of pepper in a small bowl. Thinly slice green onion.

  4. Heat sesame oil in a skillet or wok over medium-high. Add green onion and cook 3 minutes, then stir in shredded cabbage and carrot. Cook 2 minutes more.

  5. Stir in spaghetti squash, shrimp and sauce mixture. Cook 2 minutes, until heated through. Enjoy topped with chopped peanuts.