Spaghetti Squash Chow Mein with Shrimp


1 spaghetti squash

2 lb shrimp

1 rep bell pepper, julienned

1 cup baby carrots, chopped

3-4 celery sticks, chopped

2 Tbsp fresh cilantro, chopped

3 baby bellas, chopped

1 1/2 cup of snow peas

2 cups broccoli, florets

2 tsp of garlic, minced

Homemade Sauce

2 Tbsp lime juice

2 Tbsp of rice vinegar

2 Tbsp tamari

1 teaspoon of tahini

1 tsp ground ginger

1/2 tsp garlic powder

1/2 tsp of Sriracha



  1. Preheat oven to 350ºF.
  2. Cut the squash width wise (horizontal). I find this not only makes longer strands, but it is also easier to cut this way. Click Here to learn how to cut squash. 
  3. Scoop out the seeds with spoon.
  4. Salt the insides. Places both halves flat down (inside down) on a cookie sheets lined with parchment paper.
  5. Bake for 30-35 minutes. Let cool before handling.
  6. While squash is baking, peel shrimp, julienne red pepper, and chop carrots, cilantro, celery, and mushrooms.
  7. Clean snow peas. Chop broccoli into florets.
  8. Make sauce and set aside.
  9. In a skillet over medium heat, place peppers, mushrooms, celery, carrots, and garlic and cook for about 3-5 minutes.
  10. Add broccoli and snow peas to skillet.
  11. Set aside.
  12. Salt & pepper shrimp. Cook through in a new skillet. Add to vegetables.
  13. Your spaghetti squash should be out of the oven and cooling. When cooled, use a fork to pull out squash strains. Add to skillet.
  14. Add sauce and cilantro. Let the chow mien simmer in sauce for a few minutes.
  15. Serve warm.