Spaghetti Squash Yakisoba Style

4.9 from 13 reviews

This spaghetti squash yakisoba style recipe is so delicious, you won’t miss the noodles at all! This is a healthy and yummy alternative to using carbs as the main vehicle for texture and flavor.


  • 1 1/2 pound spaghetti squash
  • 1 small onion (finely chopped)
  • 10 shiitake mushrooms (or button mushrooms)
  • 2 stalks scallions (finely chopped)
  • 1 cup coleslaw mix of carrots and cabbage
  • 1 tablespoon vegetable oil or other neutral oil
  • 1 teaspoon dried red chile (chopped (optional))
  • 1 tablespoon sesame seeds

For the sauce:

  • 2 tablespoons soy sauce
  • 2 tablespoons dark soy sauce or regular soy sauce
  • 1/2 tablespoon granulated sugar
  • salt and white pepper to taste


  1. Place spaghetti squash on a microwave safe plate or other microwave safe container. Place the cut side down (skin facing up). Microwave on high for 10 minutes.
  2. Take the spaghetti squash out of the microwave and shred with a fork. If the squash is still hard, microwave for another 2-3 minutes, or until tender.
  3. Use a fork and scrape the flesh into strings.
  4. In a large pan over high heat, add vegetable oil and onions. Cook for 3 minutes or until onions are soft. Add coleslaw mix and red chile and cook for 2 minutes.
  5. Add shiitake mushrooms and cook for another 2 minutes.
  6. Add spaghetti squash, scallions and sauce, and mix well until the sauce has evenly coated all the vegetables. Cook for 2 minutes and turn the heat off.
  7. Transfer to a bowl, top with sesame seeds and serve.


This Spaghetti Squash Yakisoba will keep in the fridge for up to 2 days.


Keywords: recipe, vegetarian, vegan, side, low carb

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