Imagine the savory, slightly sweet, and umami-rich flavors of yakisoba combined with the light, low-carb goodness of spaghetti squash. If you’ve been craving a healthier version of your favorite Japanese stir-fried noodles, Yakisoba Spaghetti Squash is here to transform your meals. It’s satisfying, flavorful, and packed with vegetables, making it the perfect comfort food that doesn’t leave you feeling weighed down.
This recipe is easy to make, customizable, and perfect for anyone looking to enjoy a healthier twist on a classic dish. Whether you’re following a low-carb diet, eating gluten-free, or just exploring new flavors, this dish is a must-try!
Why You’ll Love Yakisoba Spaghetti Squash
- Low-Carb Alternative: Spaghetti squash is a fantastic substitute for traditional noodles, keeping the dish light yet filling.
- Bursting with Flavor: A combination of sautéed vegetables, savory sauces, and optional heat from red chili makes every bite exciting.
- Simple to Make: No special equipment or hard-to-find ingredients are required!
- Customizable: Add your favorite proteins or veggies to make it uniquely yours.
- Perfect for Meal Prep: This dish stores well and reheats beautifully for easy lunches or dinners.
Ingredients for Yakisoba Spaghetti Squash
Here’s what you’ll need to make this delicious and healthy dish:
Main Ingredients
| Ingredient | Quantity | Notes |
| Spaghetti squash | 1 ½ pounds | A low-carb alternative to noodles |
| Onion | 1 small, finely chopped | Adds sweetness and depth of flavor |
| Shiitake mushrooms | 10 (or button mushrooms) | Earthy and meaty in texture |
| Scallions | 2 stalks, finely chopped | Adds freshness and mild onion flavor |
| Coleslaw mix (carrots & cabbage) | 1 cup | Convenient and colorful addition |
| Vegetable oil | 1 tbsp | For sautéing the vegetables |
| Dried red chili (optional) | 1 tsp, chopped | Adds a subtle kick of heat |
| Sesame seeds | 1 tbsp | For garnish and nutty flavor |
Optional Add-Ons
| Ingredient | Purpose |
| Soy sauce or tamari | Adds saltiness and umami |
| Protein (chicken, tofu, shrimp) | Boosts the meal’s protein content |
| Ginger (minced) | Adds a warming spice |
| Sesame oil | Enhances the nutty aroma |
How to Make Yakisoba Spaghetti Squash
Step 1: Roast the Spaghetti Squash
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds using a spoon.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper.
- Roast for 35–40 minutes, or until the flesh is tender and can be easily shredded with a fork.
- Let the squash cool for a few minutes, then use a fork to scrape out the flesh into spaghetti-like strands. Set aside.
Step 2: Sauté the Vegetables
- Heat the vegetable oil in a large skillet or wok over medium heat.
- Add the finely chopped onion and sauté for 2–3 minutes until softened and fragrant.
- Toss in the sliced shiitake mushrooms and cook for 4–5 minutes until they release their moisture and start to brown slightly.
- Stir in the coleslaw mix, chopped scallions, and dried red chili (if using). Sauté for another 3–4 minutes until the vegetables are tender but still slightly crisp.
Step 3: Combine the Squash and Vegetables
- Add the roasted spaghetti squash strands to the skillet with the vegetables.
- Toss everything together gently to combine, ensuring the squash is evenly coated with the flavors from the vegetables.
Step 4: Garnish and Serve
- Sprinkle sesame seeds over the top for a nutty crunch.
- Serve warm and enjoy your healthy, flavorful Yakisoba Spaghetti Squash!
Tips for Perfect Yakisoba Spaghetti Squash
- Don’t Overcook the Squash: Roast the squash until it’s tender but still firm enough to hold its shape. Overcooked squash can become mushy.
- Use a Sharp Knife: Spaghetti squash can be tricky to cut, so use a sharp knife and exercise caution.
- Customize the Spice Level: Add more or less dried red chili based on your preference for heat.
- Prep Ahead: Roast the spaghetti squash ahead of time to save on cooking time during busy weekdays.
- Add Protein: Make it a complete meal by adding sautéed chicken, tofu, shrimp, or even a fried egg on top.
Nutritional Information (Per Serving)
| Nutrient | Amount |
| Calories | ~120 |
| Protein | 3g |
| Carbohydrates | 12g |
| Fat | 5g |
| Fiber | 3g |
| Sodium | ~30mg (without soy sauce) |
Creative Variations of Yakisoba Spaghetti Squash
1. Add Protein for a Complete Meal
- Chicken: Add grilled or shredded chicken for a hearty addition.
- Tofu: Sauté tofu cubes for a vegetarian protein boost.
- Shrimp: Toss in sautéed shrimp for a seafood twist.
2. Make It Vegan
- Use tamari instead of soy sauce to keep the dish gluten-free and vegan.
- Skip the optional chili and add more vegetables like zucchini or snap peas.
3. Spice It Up
- Add a drizzle of sriracha or sprinkle red chili flakes for extra heat.
4. Add a Sauce
- Make a quick yakisoba-inspired sauce with soy sauce, a touch of brown sugar, sesame oil, and ginger for a more robust flavor.
Why Spaghetti Squash is a Great Noodle Alternative
Spaghetti squash is a low-carb, gluten-free vegetable that transforms into noodle-like strands when cooked. It’s high in fiber, low in calories, and packed with vitamins like vitamin C and B6. This makes it an excellent option for anyone looking to reduce their carb intake while still enjoying the texture and versatility of noodles.
FAQs About Yakisoba Spaghetti Squash
1. Can I make this dish ahead of time?
Yes! You can roast the spaghetti squash and sauté the vegetables ahead of time. Combine them just before serving and heat through.
2. Can I freeze Yakisoba Spaghetti Squash?
It’s not recommended, as the texture of the spaghetti squash may change when thawed. However, you can refrigerate leftovers for up to 3 days.
3. Can I use other vegetables?
Absolutely! Feel free to add or swap in veggies like bell peppers, snap peas, broccoli, or zucchini.
4. How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
5. What can I serve with this dish?
Pair it with a side of miso soup, a light salad, or crispy spring rolls for a complete meal.
6. How can I make it taste more like traditional yakisoba?
Add a yakisoba-style sauce made with soy sauce, mirin, sugar, and sesame oil for an authentic flavor boost.
Conclusion: Time to Try Yakisoba Spaghetti Squash!
Yakisoba Spaghetti Squash is the perfect dish for when you’re craving something comforting, flavorful, and healthy all at once. It’s a creative twist on a beloved Japanese classic, combining the vibrant flavors of stir-fried vegetables with the lightness of spaghetti squash.
Whether you’re trying to eat more vegetables, cut back on carbs, or just experiment with a fun new recipe, this dish is bound to impress. Gather your ingredients, fire up the oven, and give this delicious recipe a try—you won’t regret it!
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Yakisoba Spaghetti Squash: A Healthy Twist on a Japanese Classic
- Total Time: 50 minutes
- Yield: 2 servings
Description
Yakisoba Spaghetti Squash combines the savory, umami-rich flavors of traditional yakisoba with the light, low-carb goodness of spaghetti squash. Packed with sautéed vegetables, aromatic spices, and a nutty crunch, this healthy twist on a Japanese classic is perfect for a guilt-free, flavorful meal that’s easy to customize and meal-prep friendly.
Ingredients
Main Ingredients:
- 1 ½ pounds spaghetti squash
- 1 small onion, finely chopped
- 10 shiitake mushrooms (or button mushrooms), sliced
- 2 scallions, finely chopped
- 1 cup coleslaw mix (carrots and cabbage)
- 1 tablespoon vegetable oil (for sautéing)
- 1 teaspoon dried red chili (optional), chopped
- 1 tablespoon sesame seeds (for garnish)
Optional Add-Ons:
- 2 tablespoons soy sauce or tamari (for umami)
- 1 teaspoon sesame oil (for nutty aroma)
- Protein of choice (grilled chicken, tofu, shrimp)
- 1 teaspoon minced ginger (for extra spice)
Instructions
Step 1: Roast the Spaghetti Squash
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper.
- Roast for 35–40 minutes, or until the flesh is tender and can be easily shredded with a fork.
- Once cool enough to handle, scrape the flesh into spaghetti-like strands with a fork and set aside.
Step 2: Sauté the Vegetables
- Heat the vegetable oil in a large skillet or wok over medium heat.
- Add the chopped onion and sauté for 2–3 minutes until softened.
- Toss in the sliced mushrooms and cook for 4–5 minutes until they release their moisture and start to brown.
- Stir in the coleslaw mix, scallions, and dried red chili (if using). Sauté for another 3–4 minutes until the vegetables are tender but slightly crisp.
Step 3: Combine the Squash and Vegetables
- Add the roasted spaghetti squash strands to the skillet with the sautéed vegetables.
- Toss gently to combine, ensuring the squash is evenly coated with the flavors of the vegetables.
Step 4: Add Finishing Touches
- If using, drizzle soy sauce or tamari and sesame oil over the mixture and toss well.
- Sprinkle sesame seeds over the top for garnish.
Step 5: Serve and Enjoy
- Plate the Yakisoba Spaghetti Squash warm and serve as-is or with your favorite protein.
- Pair with a light side dish like miso soup or a crisp salad for a complete meal.
Notes
- Avoid Overcooking: Roast the spaghetti squash until tender but firm to avoid a mushy texture.
- Protein Additions: Sautéed chicken, tofu, or shrimp make excellent additions to this dish.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or microwave.
- Customize Veggies: Add snap peas, zucchini, or bell peppers for extra variety.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting & Sautéing
- Cuisine: Japanese-Inspired