Spaghetti Squash Shrimp Lo Mein

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.

Serves: 7
Serving Size: 1 cup
15 mins Prep time 20 mins Cook time
15 mins Prep time
20 mins Cook 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 minutes. 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 pink. 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.

Cooking tip

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 squash.

Nutrition information

(Amount per serving)

  • 165Calories: 165Cholesterol: 96mg
  • Sodium: 479mgProtein: 12g
  • Total Fat: 5gSaturated Fat: 1g
  • Fiber: 3gCarbohydrate: 18g