It’s squash season! Among “winter squash” varieties, the spaghetti squash is very versatile thanks to its subtle taste. You probably know it as a substitute for Italian pastas and you might remember our Mediterranean recipe from last year. This October, why not try a delicious spaghetti squash recipe with an Asian twist?

Photo & Original Recipe: PickledPlum

Spaghetti Squash Yakisoba


  • - 1½ 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
  • - ½ tablespoon granulated sugar
  • - salt and white pepper to taste


1. Preheat the oven to 375°F with the rack in the middle.

2. Cut the spaghetti squash in half lengthwise.

3. Remove the seeds and season with salt and pepper.

4. Place it in the oven, cut side down on a baking sheet lined with parchment paper.

5. Bake for 45 min. to 1 hour, or until the squash is tender. (Be careful not to overcook it, or you will have mashed squash instead of strings!)

6. Let it cool down, then use a fork and scrape the flesh into strings.

7. 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.

8. Add shiitake mushrooms and cook for another 2 minutes.

9. 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.

10. Transfer to a bowl, top with sesame seeds and serve.


Original Recipe Via PickledPlum