Spaghetti Squash Chow Mein

Preheat oven to 375ºF.

Using the largest chef’s knife you have, cut the spaghetti squash in half lengthwise. It’s helpful to put a crumpled dish towel on your cutting board to stabilize it, or to remove a little bit from both ends so you can stand the squash upright without it wobbling. Scoop out the seeds and stringy bits from the center cavity.

Arrange both cleaned squash halves cut-side down on a parchment lined baking sheet. Add 1/2 cup water to the pan (this will help steam and soften the squash). Bake in the oven until the squash is tender, meaning a fork can easily be inserted from flesh to skin, about 45 minutes. Flip the halves over to allow them to cool. When safe to touch, use a fork to shred the spaghetti strands from the squash. Begin along the edges, pulling the strands towards the center, then scoop the bundle into a bowl.

While the squash is roasting, prepare the vegetable chow mein. In a large wok or skillet, heat the oil. Saute the shitakes over high heat until they’ve released their moisture and are beginning to brown, 4 minutes. Stir in the shallot, ginger, garlic, and jalapeno (if using). Stir fry for another 2 minutes, until fragrant. Add the bok choy and continue to cook until soft and wilted, 3 minutes.

When the shredded squash is prepped and ready to roll, add the tamari, sesame oil and maple syrup to the vegetable mixture, stirring to combine. Fold in the squash and cook for 2 minutes more over low heat, until the noodles are well-coated in the soy mixture.

Transfer to a serving platter, garnish with sesame seeds and serve immediately.