Spaghetti Squash Chow Mein Recipe

Introduction

Spaghetti Squash Chow Mein is a delicious and lighter twist on the classic takeout favorite. Packed with tender chicken, fresh vegetables, and flavorful seasonings, this dish uses spaghetti squash as a healthy noodle alternative. It’s perfect for a satisfying weeknight dinner that feels both comforting and nutritious.

Ingredients

• 6 boneless skinless chicken thighs
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp ground ginger
• 1/4 tsp ground mustard
• Salt and pepper (to taste)
• 1 tbsp coconut oil (divided)
• 1/4 cup soy sauce (or coconut aminos)
• 10-15 drops liquid stevia (or to taste; exclude for Whole30)
• 2 tsp fresh ginger (peeled and grated)
• 1/4 tsp white pepper
• 3 cloves garlic (minced)
• 1/2 white onion (minced)
• 3 stalks celery (chopped)
• 2 cups bagged cole slaw mix
• 1 large spaghetti squash (about 5-6 cups cooked, seeds and skin removed)

Instructions

1. Step 1: In a small bowl, combine garlic powder, onion powder, ground ginger, and ground mustard.
2. Step 2: Season chicken thighs with salt and pepper, then sprinkle them evenly with the seasoning mix from Step 1.
3. Step 3: Heat 1/2 tablespoon of coconut oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 8 minutes. Flip and cook another 8 to 10 minutes until the chicken reaches an internal temperature of 170°F (77°C).
4. Step 4: While the chicken cooks, mix soy sauce, liquid stevia, grated fresh ginger, and white pepper in a small bowl. Stir well to combine.
5. Step 5: In another large skillet, heat the remaining coconut oil over medium heat. Add the minced onion, chopped celery, and minced garlic. Cook while stirring until onions are translucent and celery softens, about 3–5 minutes.
6. Step 6: Add the cole slaw mix, cooked spaghetti squash, and the soy sauce mixture to the skillet with the vegetables. Stir to combine and cook for 5 to 8 minutes until the cabbage just begins to soften.
7. Step 7: Slice the cooked chicken thighs. Serve the spaghetti squash chow mein topped with one sliced chicken thigh each.

Tips & Variations

• For extra crunch, sprinkle chopped green onions or toasted sesame seeds on top before serving.
• Use coconut aminos instead of soy sauce for a gluten-free and lower-sodium option.
• If you don’t have liquid stevia, a small amount of honey or maple syrup works well to balance the savory flavors.
• Roast your spaghetti squash ahead of time and store it in the fridge for quicker meal prep.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until heated through. Avoid overcooking during reheating to keep the vegetables crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of chicken thighs?

Yes, chicken breast can be used, but it may dry out more easily. Adjust cooking time accordingly and consider marinating the chicken for extra moisture.

How do I cook spaghetti squash for this recipe?

Cut the squash in half lengthwise, scoop out the seeds, and roast face down on a baking sheet at 400°F (200°C) for about 40 minutes, or until tender. Then use a fork to shred the flesh into spaghetti-like strands.

Spaghetti Squash Chow Mein Recipe

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This Spaghetti Squash Chow Mein is a healthy, low-carb twist on the classic Chinese stir-fry, replacing traditional noodles with nutrient-rich spaghetti squash. Tender, seasoned chicken thighs are combined with a medley of sautéed fresh vegetables and a flavorful soy-ginger sauce to deliver a comforting and delicious meal suitable for a wholesome diet.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Asian Fusion
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chicken Marinade and Seasoning

• 6 Boneless Skinless Chicken Thighs
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/2 tsp Ground Ginger
• 1/4 tsp Ground Mustard
• Salt and Pepper (to taste)

Sauce

• 1/4 cup Soy Sauce (or coconut aminos)
• 10–15 drops Liquid Stevia (or to taste; exclude for Whole30)
• 2 tsp Fresh Ginger (peeled and grated)
• 1/4 tsp White Pepper

Vegetables and Cooking Fats

• 1 tbsp Coconut Oil (divided)
• 3 cloves Garlic (minced)
• 1/2 White Onion (minced)
• 3 stalks Celery (chopped)
• 2 cups Bagged Cole Slaw Mix
• 1 Large Spaghetti Squash (about 5–6 cups cooked, seeds and skin removed)

Instructions

1. Prepare Seasoning Mix: In a small bowl, mix garlic powder, onion powder, ground ginger, and ground mustard to create the chicken seasoning blend.
2. Season Chicken: Pat dry the boneless skinless chicken thighs. Season both sides with salt, pepper, and sprinkle evenly with the prepared seasoning mix.
3. Cook Chicken: Heat half a tablespoon of coconut oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 8 minutes on one side. Flip the chicken and cook for another 8-10 minutes, or until the internal temperature reaches 170°F, ensuring the chicken is fully cooked and juicy.
4. Make Sauce Mixture: While the chicken cooks, whisk together soy sauce, liquid stevia, grated fresh ginger, and white pepper in a small bowl until well combined.
5. Sauté Vegetables: In another large skillet, warm the remaining 1/2 tablespoon of coconut oil over medium heat. Add minced garlic, minced onion, and chopped celery. Stir frequently and cook until onions become translucent and celery softens, about 3-4 minutes.
6. Add Vegetables and Sauce: Stir in the bagged cole slaw mix, cooked spaghetti squash, and the soy sauce mixture into the skillet with the sautéed onions and celery. Mix thoroughly and cook for an additional 5-8 minutes, until the cabbage and squash just begin to soften but retain a slight crunch.
7. Serve: Slice the cooked chicken thighs and place one sliced thigh on top of each serving of the spaghetti squash vegetable mixture. Serve hot immediately for best flavor and texture.

Notes

• For Whole30 compliance, omit the liquid stevia and use coconut aminos instead of soy sauce to keep the recipe soy-free.
• Spaghetti squash can be roasted or microwaved in advance for convenience. To roast, cut in half, remove seeds, and bake at 400°F for 40-50 minutes until tender.
• If preferred, substitute chicken thighs with chicken breasts; adjust cooking time accordingly to avoid drying out.
• This recipe can be made gluten-free by using tamari or coconut aminos in place of soy sauce.
• Leftovers keep well refrigerated for up to 3 days and can be reheated on the stovetop or microwave.

Keywords: spaghetti squash chow mein, low carb chow mein, healthy Chinese stir fry, gluten free chow mein, chicken chow mein, vegetable stir fry spaghetti squash