Spaghetti Squash Chow Mein Recipe

Introduction

Spaghetti Squash Chow Mein is a healthy, flavorful twist on the classic takeout favorite. This recipe swaps noodles for tender spaghetti squash, paired with savory chicken and crisp vegetables for a satisfying, low-carb meal.

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 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 the garlic powder, onion powder, ground ginger, and ground mustard.
2. Step 2: Season chicken thighs with salt and pepper, then sprinkle 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 on one side, then flip and cook another 8-10 minutes until fully cooked and internal temperature reaches 170°F.
4. Step 4: While the chicken cooks, mix soy sauce, liquid stevia, grated fresh ginger, and white pepper in a small bowl until combined.
5. Step 5: In another large skillet, heat the remaining coconut oil over medium heat. Add minced onion, chopped celery, and minced garlic. Cook while stirring often until the onion is translucent and celery softens, about 4-5 minutes.
6. Step 6: Add the cole slaw mix, cooked spaghetti squash, and the soy sauce mixture to the skillet with vegetables. Stir well and cook for 5-8 minutes until the cabbage begins to soften.
7. Step 7: Slice the cooked chicken thighs and serve one piece atop a generous portion of the spaghetti squash vegetable mixture.

Tips & Variations

• For a Whole30-friendly version, omit the liquid stevia and use coconut aminos instead of soy sauce.
• Try adding sliced mushrooms or bell peppers for extra vegetable variety and color.
• Cook the spaghetti squash in the microwave or oven ahead of time for quicker meal prep.
• If you prefer a spicier dish, add red pepper flakes or a dash of sriracha to the sauce mixture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Avoid overheating to keep the chicken tender and the vegetables crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts will work. Just adjust cooking time to ensure they are cooked through but remain juicy—about 6-7 minutes per side depending on thickness.

How do I cook the spaghetti squash?

You can roast it in the oven at 400°F for 40-50 minutes or microwave for 10-12 minutes. Once cooked, use a fork to scrape out the flesh into spaghetti-like strands, discarding seeds and skin.

Spaghetti Squash Chow Mein Recipe

Print Recipe

★★★★★

4.5 from 60 reviews

This Spaghetti Squash Chow Mein is a healthy, low-carb twist on the classic Chinese-American takeout favorite. Tender chicken thighs are seasoned and pan-cooked to juicy perfection, then combined with sautéed vegetables and a flavorful soy-ginger sauce. Instead of noodles, nutritious roasted spaghetti squash strands provide the perfect base, delivering a light, gluten-free meal that’s packed with flavor and texture.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Asian Fusion
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chicken 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 and Vegetables

• 1 tbsp coconut oil, divided
• 1/4 cup soy sauce (or coconut aminos)
• 10–15 drops liquid stevia (optional, 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. Prepare Seasoning Mix: In a small bowl, combine garlic powder, onion powder, ground ginger, and ground mustard to create a flavorful seasoning blend for the chicken.
2. Season Chicken: Pat the chicken thighs dry and season both sides with salt and pepper. Sprinkle the prepared seasoning mix evenly over the chicken to ensure each piece is well-coated.
3. Cook Chicken: Heat 1/2 tablespoon of coconut oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 8 minutes before flipping them. Continue cooking for another 8-10 minutes until the internal temperature reaches 170°F (77°C) and the chicken is fully cooked.
4. Mix Sauce: While the chicken cooks, whisk together soy sauce, liquid stevia, grated fresh ginger, and white pepper in a small bowl until thoroughly combined.
5. Sauté Aromatics: In the same or a separate large skillet, heat the remaining 1/2 tablespoon of coconut oil over medium heat. Add the minced onion, chopped celery, and garlic. Cook, stirring frequently, until onions turn translucent and celery softens, about 3-4 minutes.
6. Add Vegetables and Sauce: To the skillet with the aromatics, add the cole slaw mix, cooked spaghetti squash, and the prepared soy-ginger sauce. Stir everything together and cook for another 5-8 minutes until the cole slaw mix begins to soften but still retains some crunch.
7. Serve: Slice the cooked chicken thighs and place one piece atop a generous serving of the spaghetti squash vegetable mixture. Serve hot, garnished as desired.

Notes

• Liquid stevia is optional and can be omitted for a Whole30-compliant dish.
• You can substitute coconut aminos for soy sauce to make this gluten-free.
• Ensure spaghetti squash is cooked until tender before removing seeds and skin for the best texture.
• Chicken can be replaced with tofu or tempeh for a vegetarian version.
• Adjust ginger and garlic quantities to taste for more or less intensity.

Keywords: Spaghetti Squash Chow Mein, Low Carb Chow Mein, Healthy Chicken Chow Mein, Gluten Free Chow Mein, Spaghetti Squash Recipes