Asian, Cooking, Diet, Healthy, RECIPES, Vegetables, Vegetarian
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Spaghetti Squash Yakisoba

I love yakisoba. My grandmother and my mom make it and use the Bulldog Worcestershire Sauce . You can make your own yakisoba sauce but if you can find the Bulldog brand, I highly recommend it.

I was taught to make yakisoba with cabbage, egg, onion, and hotdog weenies (it is also good with chicken). I only had carrot and onion this particular day so that’s what I used with the spaghetti squash noodles. Next time I will scramble an egg and add meat. This was a super quick and easy way to make a healthier version of yakisoba. Of course, if you’re concerned with the amount of sodium, use less sauce than me. I cooked the spaghetti squash in my slow cooker the day before but you can microwave or bake the squash.


  • 1 Spaghetti Squash (cooked and shredded)
  • 1/2 Onion (chopped or sliced)
  • 1 Carrot (julienned)
  • 1 Tablespoon Vegetable Oil
  • 1/4 Cup Yakisoba Sauce (or to taste)


    1. Cook and shred spaghetti squash. If you want to cook and shred the squash beforehand instead of microwaving or baking the same day, see Slow Cooker Spaghetti Squash Recipe
    2. Julienne carrot and chop onion
    3. Add 1 tablespoon of vegetable oil to pan or wok and heat over low-medium, add onion and sauté
    4. Add carrot to pan
    5. Turn heat up to medium-high
    6. Add shredded spaghetti squash to pan and pour yakisoba sauce over noodles and stir until sauce has evenly coated
    7. Cook for 2 minutes or until noodles are warm.
    8. Transfer to a bowl and serve.


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