The following recipe and photography is courtesy of Graham R. and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.
I’ve got an imposter dish on the menu today that will squash the competition!
Vegetable Lo Mein is one of my all-time favorite dishes featuring crispy veggies coated with a sweet and savory sauce, all tangled up in delicious Lo Mein noodles. I always find myself eating a good pound of this whenever I make it, so I thought, why not make it a bit healthier so I can eat an infinite amount!?
That’s where spaghetti squash comes into the mix! This versatile fall vegetable takes on whatever flavor you add to it. It only needs a bit of butter, salt and pepper to transform into a delicious side dish, but I wanted to up the ante. To do this, I infused the squash with a fresh, homemade Lo Mein sauce and paired it a bundle of Heinen’s fresh produce.
The veggie possibilities are endless for this dish thanks to the amazing selection at Heinen’s, but I highly suggest using baby bok choy. If you’ve never had baby bok choy, it tastes like a mix of lettuce and bitter cabbage. When added to the heat, the bitterness lightens and contributes great flavor and a bit of color to the finished dish.
Finally, every great Lo Mein needs a delicious sauce to compliment all those veggies. My sauce uses both light and dark soy sauces and is packed with freshly grated ginger! The ginger really adds a nice flavor kick that the powdered stuff doesn’t have. You could add chilies to this sauce, or even honey for a sweeter style sauce. Play around with it and find what you enjoy flavor wise.
Let’s wok it likes it hot!
- Cook time:
- Prep time:
- Total time:
For the Spaghetti Squash Lo Mein
- 1 spaghetti squash
- 3 green onions
- 3 garlic cloves, minced
- 1 bell pepper
- 2 carrots
- 1/2 head broccoli
- 1 head baby bok choy
- 1 Tbsp. Mirin
- Any additional preferred vegetables
- Sesame seeds
For the Stir Fry Sauce
- 1 Tbsp. dark soy sauce
- 1 Tbsp. light soy sauce
- 1 tsp. sesame oil
- 1 tsp. sriracha
- 2 tsps. sugar
- 1/2 Tbsp. freshly grated ginger
- Preheat the oven to 400° F.
- Carefully cut the spaghetti squash in half length wise. Remove the seeds and strings. Lightly cover with a Tbsp. of olive oil, salt and pepper. Place face-down on a parchment-lined baking sheet and bake for 40 minutes. When the squash is done, flake the spaghetti out of the squash using a fork.
- While the squash is baking, slice the veggies. You can use any kind of veggies you like, or even toss in some chicken or shrimp. Try to julienne the vegetables, this means slicing the veggies in a uniform matchstick-like shape.
- Add all of the sauce ingredients to a Mason jar and shake. Set aside.
- Warm a wok or skillet over medium-high heat. Add a Tbsp. of oil, then add the carrots, garlic, peppers, broccoli and onions. Cook for 4 minutes, stirring often. Next add the baby bok choy, or any other leafy greens you wish to use. Cook for an additional 2 minutes, stirring often.
- Move the vegetables to one side of the pan. Add the mirin and scape up any brown bits on the bottom of the pan. If you don’t have mirin you can substitute with white wine or just leave it out! Add the spaghetti squash and the sauce. Mix well with the veggies for 1 minutes.
- Remove from the heat, top with freshly sliced green onions and toasted sesame seeds. Enjoy hot!