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Spaghetti Squash Chow Mein Recipe

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★★★★★

4.8 from 238 reviews

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.

Ingredients

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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

Find it online: https://tastybella.com/spaghetti-squash-chow-mein-recipe/