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Spaghetti Squash Chow Mein Recipe

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★★★★★

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.

Ingredients

Scale

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

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