Low-Carb Spaghetti Squash Salad With Bok Choy

Name: Low-Carb Spaghetti Squash Salad With Bok Choy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 pound) spaghetti squash; 1 tablespoon vegetable oil; 1 onion, chopped; 2 cloves garlic, minced; 1 bok choy, white stems diced and leaves cut into strips; salt; 1 tablespoon soy sauce; 2 teaspoons sesame oil; 2 teaspoons red wine vinegar; 1 pinch white sugar

Servings: persons

1
Preheat oven to 400 degrees F (200 degrees C). Poke about 10 holes into spaghetti squash with a fork; place on a baking sheet.
2
Bake in the preheated oven until easily pierced with a knife, 45 to 60 minutes. Remove from oven; cool until easily handled.
3
Cut spaghetti squash in half and seed. Pull the squash flesh from the peel with a fork and place in a large bowl; let cool.
4
Heat oil in a skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add bok choy stems and cook until softened, stirring occasionally, 3 to 5 minutes. Add green leaves and sprinkle with salt. Cover and cook over low heat until vegetables are soft, about 10 minutes. Add bok choy and cooking liquid to spaghetti squash and combine.
5
Whisk soy sauce, sesame oil, red wine vinegar, and sugar together in a small bowl. Pour over salad and mix well.

167

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (3 pound) spaghetti squash, 1 tablespoon vegetable oil, 1 onion, chopped, 2 cloves garlic, minced, and more.

Yes, Low-Carb Spaghetti Squash Salad With Bok Choy falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!