Vegetable Lo Mein

This easy stir-fry uses spaghetti squash instead of noodles for a gluten-free spin on a classic dish.

By / Photography By Jenna Alexander | March 21, 2017


To make sauce, whisk together all ingredients in a bowl or measuring cup.

Heat wok or large sauté pan on medium high heat. Add vegetable oil, garlic, ginger, datil peppers, juice from ½ lime, green onions and carrots. Stir in pan quickly for about a minute. Add broccoli and kale. Stir in pan to cook vegetables. Add cilantro and basil if desired. Add cooked spaghetti squash and stir to heat. Add the sauce mixture and sesame seeds and stir to combine. Squeeze the other half of lime over top before serving.



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  • 1 large spaghetti squash, cooked and scraped
  • 1 teaspoon garlic, chopped
  • 1 teaspoon ginger, chopped
  • 1 datil pepper, sliced in rings
  • 1/2 cup sliced green onions
  • 1 medium carrot, sliced
  • 1/2 cup broccoli, chopped
  • 1/2 cup kale, chopped
  • 1 lime, cut in half
  • Cilantro and basil, optional
  • Sesame Seeds
  • 2 teaspoons vegetable oil
For the Sauce
  • 4 tablespoons tamari
  • 1/2 tablespoon rice wine vinegar
  • 1/2 tablespoon sugar
  • 1/2 tablespoon sesame oil
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