spaghetti squash lo-mein

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4.5 of 5 (13)

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 163.6

Total Fat: 5.5 g
Cholesterol: 43.1 mg
Sodium: 260.0 mg
Total Carbs: 10.3 g
Dietary Fiber: 2.0 g
Protein: 18.5 g

View full nutritional breakdown of spaghetti squash lo-mein calories by ingredient

Introduction

I used spaghetti squash in this recipe to make it low carb. If you want to make it low calorie substitute the beef for broccoli. You could prepare the spaghetti squash ahead of time, it stays well in the fridge. I used spaghetti squash in this recipe to make it low carb. If you want to make it low calorie substitute the beef for broccoli. You could prepare the spaghetti squash ahead of time, it stays well in the fridge.

Number of Servings: 6

Ingredients

1- sqaghetti squash

1 lb of round steak tenderized

1 tbl olive oil

1 large onion

3 cloves garlic

1/4 cup water

2 tbl soy sauce

1 tbl oyster sauce

2 tsp hot chile sauce

Directions

Cut spaghetti squash in half and clean out seeds. Place squash cut side down in a microwave safe dish add 1/4 cup of water, cover with plastic wrap and microwave on high for 10 minutes, let cool. While squash cooks, cut onion into slivers, set aside. MInce garlic, set aside. Cut meat into thin strips and then cut in half, set aside. In a small bowl mix soy sauce, oyster sauce and chili sauce and set aside. When squash is cool enough to handle take a fork and run the length of the inside of the squash, remove all of the flesh from the shell, put into a bowl and set aside. Heat a large skillet to medium-high heat add oil and saute onion for about 2 minutes, add meat and saute until pink, add garlic and saute until meat is no longer pink, add soy sauce mixture and stir well, put a lid on the pan and reduce to a simmer for 5 minutes, add spaghetti squash mix well and serve.

Number of Servings: 6

Recipe submitted by SparkPeople user KYBOWENS.