Today we’re sharing a simple Roasted Spaghetti Squash Lo Mein Recipe that has become a family go-to. Light, healthy, and topped with seared Ahi Tuna, it’s a true pleasure on the dinner table.
Earlier this week I shared a dense comforting (heavy) Chicken Broccoli Slow Cooker Lasagna recipe, so I thought it only fair to share a “pasta” recipe for those of you still holding tight to your New Year’s resolutions.
Just because this dish isn’t weighed down with cheese, doesn’t mean it isn’t wonderful.
My Roasted Spaghetti Squash Lo Mein Recipe with Seared Ahi Tuna is a dish we enjoy on somewhat of a regular basis. I say somewhat, because when you share as many recipes as I do each month, you don’t repeat the same meals very often.
However, spaghetti squash lo mein is a healthy dish that offers the comfort and appeal of classic lo mein without the carb-load that comes along with it. Therefore, we tend to put it on the roster every few weeks.
I start by roasting spaghetti squash in the oven until tender… but not mushy. Then I shred it, and stir in raw veggies, herbs, soy, and sesame oil.
The hot-cold, soft-crunchy effect is lovely and addictive.
You can serve the roasted spaghetti squash lo mein recipe as-is, for an easy vegetarian meal. Or top it with quick seared ahi tuna. Obviously, I prefer it with the seared tuna nested on top.
Coat ahi tuna steaks with sesame seeds and then sear them on medium-high heat for a couple minutes per side, so the inside is still nice and red. It would be a shame to cook sashimi grade wild tuna all the way through.
Less is more, when it comes to ahi.
Arrange the seared Ahi over the Roasted Spaghetti Squash Lo Mein Recipe and dive in.
You’ll be amazed how satisfying this figure-friendly dish is. Maybe it will end up on your monthly roster.
Roasted Spaghetti Squash Lo Mein
Prep Time:15 minutes
Cook Time:45 minutes
Roasted Spaghetti Squash Lo Mein Recipe, a light and healthy main dish topped with seared Ahi Tuna. It’s gluten-free, grain-free, dairy-free, so delicious!
For the Spaghetti Squash Lo Mein Recipe:
- 2 – 2 pound spaghetti squash
- 1 cup chopped green onion or chive
- 1 cup shredded carrot
- 1 cup thinly sliced red bell pepper
- 1/4 cup fresh sliced basil
- 2 garlic cloves, minced
- 1 1/2 tablespoons sesame oil
- 3 tablespoons soy sauce (or coconut aminos)
For the Seared Ahi Tuna:
- 2 wild Ahi Tuna steaks
- 1/4 cup sesame seeds (black and/or white)
- 1 teaspoon sesame oil
- Salt and pepper
- Preheat the oven to 450 degrees F. Cut the spaghetti squash length-wise and scoop out the seeds. Place the squash cut-side-up on a rimmed baking sheet. Roast in the oven for 35-45 minutes, until firm yet cooked enough to shred. Prep all other ingredients while waiting.
- When the spaghetti squash is almost ready. Preheat a large skillet to medium-high heat. Pour the sesame seeds on a plate. Then salt and pepper the ahi steaks on both sides and press into the sesame seeds to coat. Add 1 teaspoon sesame oil to the skillet. Once hot, add the ahi steaks and sear for no more than 2 minutes pre side. (I do mine for 90 seconds per side.) Allow the ahi to rest.
- Shred the roasted spaghetti squash with a fork and place in a large mixing bowl. Add all remaining ingredients and toss to coat. Then while the spaghetti squash is still warm, arrange it on plates and slice the tuna steak into thin strips. Place the tuna over the top and serve!
Yield: 4-6, Serving Size: 6
- Amount Per Serving:
- Calories: 242 Calories
- Total Fat: 10.1g
- Saturated Fat: 1.4g
- Cholesterol: 23mg
- Sodium: 540mg
- Carbohydrates: 25.6g
- Fiber: 6g
- Sugar: 9.9g
- Protein: 15.9g
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!