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.
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