Spaghetti Squash LoMein

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 making my own and keeping all of the flavors and ditching all of the additives!


  • 2 small spaghetti squash, cooked
  • 1/2 cup carrots, shredded
  • 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 (or avocado oil)
  • 2 clove garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tsp sesame seeds, for topping


  • In a large saute pan, heat coconut oil on medium low heat.
  • Add onions, peppers, and carrots and cook until softened, about 6-7 minutes.
  • Add ginger and 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 seeds.

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