Spaghetti Squash Mei Fun

Singapore Mei Fun is one of my wife’s favourite Chinese Takeout Dishes…and it’s truly a hidden gem on these types of menus! Its flavour is just so different than pretty much anything around it on these food lists, as it derives its profile from a blend of turmeric, cumin, coriander, and black pepper…which are not ingredients I think of when my mind goes to Chinese Takeout.

Anyway, for this particular iteration, we decided to see what would happen if we swapped out the more traditional Rice Vermicelli for Spaghetti Squash! We figured that the natural sweetness of the spaghetti squash would work well with the spices, and the texture would adequately mimic the noodles, and in the end, it did! For the rest of our ingredients, we went with a variety of vegetables. However, as with most of our stir fries, you can add in a protein of your choice (julienned would work best), and customize your veggies to your liking!

Time: 60 Minutes


  • Spaghetti Squash
  • White or Cremini Mushrooms
  • Red Bell Pepper
  • Onion
  • Garlic (Lots of Garlic)
  • Peas
  • Ground Cumin
  • Ground Turmeric
  • Black Pepper
  • Soy Sauce
  • Optional protein


  • Begin by prepping your spaghetti squash:
    • Preheat your oven to 350 degrees, line a baking pan (with elevated sides) with foil, and pour a little water into your pan.
    • Carefully slice your squash in half longways.
    • Scoop out the seeds, and discard.
    • Place your spaghetti squash halves face down in your baking pan.
    • Bake for 45 minutes until your squash softens.
    • Remove from the oven, and set aside to allow to cool briefly.
  • As your spaghetti squash is cooking, turn your attention to the rest of your ingredients:
    • Peel and slice your garlic and onion
    • Julienne your red pepper
    • Clean and slice your mushrooms.
  • Heat some oil in a wok. Then, add your garlic and onion along with your cumin, turmeric, and black pepper, and sautee until your onions turn opaque.
  • Add your bell pepper (and any optional protein if chicken/pork/beef) to the wok, and continue to cook.
  • As your pepper cooks, use a fork to scrape your spaghetti squash out of its shell into a large bowl.
  • When your peppers have softened, add your mushrooms and peas to the pan (along with optional protein if it’s shrimp).
  • Allow to cook until your mushrooms soften, and then scoop in your spaghetti squash.
  • Pour in some soy sauce to taste, and stir as your flavours combine.
  • Plate, devour, and enjoy!

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