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Savory Delicious Spaghetti Squash Chow Mein with Chicken and Veggies

Savory Delicious Spaghetti Squash Chow Mein with Chicken Bliss

A healthful take on classic chow mein featuring spaghetti squash, chicken, and veggies, perfect for a light yet satisfying meal.
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Course: Dinner
Cuisine: Asian
Keyword: Chicken, Chow Mein, Gluten-free, Healthy, Spaghetti Squash, Vegetables
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 300kcal

Equipment

  • Oven
  • Frying pan
  • Saucepan
  • Baking Tray
  • Fork

Ingredients

For the Spaghetti Squash

  • 1 whole Spaghetti Squash A firm, heavy squash works best.
  • 1 tsp Olive Oil Enhances flavor when roasting the squash.

For the Sautéed Veggies

  • 2 tbsp Sesame Oil Use 1 tbsp for sautéing and 1 tbsp for finishing.
  • 1 small Onion Finely chopped.
  • 2 cloves Garlic Minced.
  • 2 tbsp Ginger Finely chopped.
  • 1 large Carrot Julienned.
  • 3 cups Chinese Cabbage Shredded.
  • 1/3 cup Green Onions/Scallions Chopped.

For the Protein & Sauce

  • 1.5 cups Shredded Chicken Can be replaced with tofu or shrimp.
  • 2 tbsp Coconut Aminos Or Tamari/Soy Sauce for gluten-free.
  • 1 tsp Honey Optional.
  • 1 tsp Apple Cider Vinegar

Instructions

How to Make

  • Preheat your oven to 400°F (200°C).
  • Slice your spaghetti squash in half and scoop out the seeds. Rub the cut sides with olive oil and place them cut side down on a baking tray. Bake for 30 minutes until tender.
  • Allow the squash to cool slightly, then use a fork to gently scrape the flesh into strands.
  • In a frying pan, heat 1 tablespoon of sesame oil over medium-high heat. Add chopped onion and minced garlic, sautéing until fragrant.
  • Toss in the ginger, julienned carrot, and shredded cabbage. Stir-fry for approximately 4-5 minutes until vegetables are tender.
  • In a separate saucepan, combine coconut aminos, honey, and apple cider vinegar. Bring to a boil, then simmer for 5 minutes.
  • Fold in the squash strands, shredded chicken, and green onions into the pan with sautéed veggies. Pour the sauce over and gently stir until well-coated.
  • Optional: Garnish with additional green onions.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of water to maintain moisture.

Nutrition

Serving: 1plate | Calories: 300kcal | Carbohydrates: 30g | Protein: 25g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 70mg | Sodium: 500mg | Potassium: 600mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5000IU | Vitamin C: 50mg | Calcium: 100mg | Iron: 2mg