Spaghetti Squash LoMein

SO, when I eat takeout, my fingers ALWAYS swell due to excess sodium and sugar.
I learned pretty quickly that an easy way to enjoy ‘lo mein’ was keeping all of the flavors and ditching all of the additives to make my own version!


  • 2 small spaghetti squash, cooked
  • 1/2 cup shredded carrots
  • 1/2 cup snap peas
  • 1/2 cup bell pepper, sliced
  • 1 small real sweet onion, diced
  • 2 tbsp sesame oil
  • 1/4 cup coconut aminos (soy and wheat free swap for soy sauce)
  • 1 tsp coconut oil (can swap in avocado)
  • 2 clove garlic, minced
  • 1 tbsp fresh, grated ginger
  • 2 tsp sesame seeds, for topping


  • In a large saute pan, heat coconut oil to low medium heat.
  • Add onions, peppers, carrots and cook until softened, about 6-7 minutes.
  • Add ginger, garlic and cook another 1-2 minutes.
  • Add coconut aminos, snap peas, and cooked spaghetti squash.
  • Toss together and cook for 2-3 minutes, until snap peas are warm.
  • Add sesame oil and toss together.
  • Serve warm and top with sesame.

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