Spaghetti Squash Yakisoba Style

Spaghetti Squash Yakisoba Style

This spaghetti squash yakisoba style recipe is so delicious, you won’t miss the noodles at all! This a healthy and yummy alternative to using carbs as the main vehicle for texture and flavor.
Author: Pickled Plum – Caroline Phelps
Recipe type: Main
Cuisine: Healthy, Vegetarian
Serves: 5


  • 1 pound spaghetti squash
  • 1 small onion, finely chopped bite size
  • 10 shiitake mushrooms
  • 2 scallions, finely chopped
  • 1 cup coleslaw mix of carrots and cabbage
  • 1 tbsp vegetable oil
  • 1 tsp dried red chile, chopped (optional)
  • 1 tbsp sesame seeds
  • For the sauce:
  • 2 tbsp soy sauce
  • 2 tbsp dark soy sauce
  • ½ tbsp granulated sugar
  • Salt and white pepper to taste

    1. Cut spaghetti squash in half, scrape off the seeds with a spoon and microwave for 20-25 minutes (or bake in the oven at 400Fº for 40-50 minutes).
    2. Use a fork and scrape the flesh into strings.
    3. In a large pan over high heat, add vegetable oil and onions. Cook for three minutes or until onions are soft. Add coleslaw mix and red chile and cook for two minutes.
    4. Add shiitake mushrooms and cook for another two minutes.
    5. Add spaghetti squash, scallions and sauce, and mix well until the sauce has evenly coated all the vegetables. Cook for two minutes and turn the heat off.
    6. Transfer to a bowl, top with sesame seeds and serve.


    Serving size: 5 Calories: 185 Fat: 5.8 Saturated fat: 1Cholesterol: 2