Beef and Spaghetti Squash ‘Lo Mein’, the update

Once again I was paging through Pinterest and saw something interesting (one has to do something with morning coffee).

What I saw suggested that I (and many, many others) may have been cutting spaghetti squash the wrong way.

I’ve always cut it in half the long way, which involves a large cleaver, a wooden mallet and a lot of effort.

The results are fine.

The suggestion was that the squash should be cut in half the short way.

OK – worth a try.

It was much easier…. one good whack with the cleaver and it was done.

The results were also fine.

Actually, I must admit that while I get strands that are 6 – 8 inches long, cutting it either way, I have never gotten long, spaghetti-length strands…. But they’re long enough.

Beef and Spaghetti Squash ‘Lo Mein’

Total time: 60 minutes


  • 1 medium spaghetti squash
  • 12oz (360gr) ground beef (mince)
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1/2 red pepper, cut into strips
  • 1 medium carrot, cut into matchsticks
  • 4oz (120gr) mushrooms, sliced
  • 2 tsp olive oil
  • 1 cup (8oz, 240ml) beef stock
  • 1 tbs mushroom soy sauce
  • 2 tbs peanut butter
  • 1 tbs cornstarch (Maizena) dissolved in
  • 2 tbs sherry

Beef Spagjhetti Squash Lo Mein


  • Cut the spaghetti squash in half theshort way and scoop out the seeds.
  • Place cut-side down in a baking dish, cover and bake for 45 minutes at 400F, until the shell pierces easily.
  • Using a fork, scrape out the strands of squash and put into 2 bowls.
  • Heat olive oil in large nonstick skillet over medium-high heat. Add onion, pepper and carrot to skillet; stir-fry for 2 minutes.
  • Add garlic, mushrooms and stir-fry another 3 minutes.
  • Remove vegetables from skillet and set aside.  Add beef, and fry, breaking it up as it browns.
  • Return vegetables to pan.
  • Add beef stock, mushroom soy sauce and bring to a boil.
  • Cover, reduce heat and simmer for 5 minutes.
  • In a small bowl, whisk together sherry and cornstarch.
  • Uncover skillet and stir in peanut butter.
  • Add cornstarch mixture and stir until thickened.
  • Spoon onto spaghetti squash and serve

Print Recipe

The holiday is over. Mon mari is back at work.

He loaded up the trailer with lumber, hauled the scaffolding back up the stairs and set up the winter workshop.


Work on the ceiling has begun.


Now that the insulation is up and heat on it’s warm enough for him to do the staining and varnishing up there.

And he bought a box of 2800 nails for his nail gun – that should keep him busy for awhile.

Are you enjoying the winter squashes?

WEEK 10:  Join the fun or just follow along:
See 12 Weeks of Winter Squash  Facebook Page for details.

4 thoughts on “Beef and Spaghetti Squash ‘Lo Mein’, the update”

  1. When I can find them (only once or twice a year in Paris!), I usually poke a few holes in it with a fork, and then microwave it for 4-5 minutes. That softens it enough that you can still cut it length-wise without worrying about losing a finger. (And then I just bake it as normal in the oven).

  2. Pam, I never would have either…. so much easier!

    Amy, try it this way.

    k_sam, good idea! They are soooo hard. I couldn’t believe it the first time I tried to cut one. I occasionally see them at Gran Frais, but mostly just grow my own. Country life and all that LOL

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