Go Back
–+ servings
Spaghetti Squash Chow Mein

Delicious Spaghetti Squash Chow Mein: A Guilt-Free Twist

Enjoy a deliciously low-carb Spaghetti Squash Chow Mein that reinvents the classic dish, packed with fresh vegetables and tender chicken.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless Skinless Chicken Thighs can substitute with pork loin or chicken breast
  • to taste Salt
  • to taste Pepper
For the Seasoning
  • 1 teaspoon Garlic Powder or fresh garlic for a bolder taste
  • 1 teaspoon Onion Powder or fresh onions
  • 1 teaspoon Ground Ginger or fresh ginger
  • 1 teaspoon Ground Mustard or mustard powder/paste
  • 1 teaspoon White Pepper or black pepper
For the Sauce
  • ½ tablespoon Coconut Oil or olive oil
  • ¼ cup Soy Sauce or Coconut Aminos coconut aminos is gluten-free
  • 1 tablespoon Liquid Stevia omit for Whole30 compliance
  • 1 tablespoon Fresh Ginger peeled and grated
For the Vegetables
  • 1 medium White Onion or red onion
  • 2 stalks Celery or bell peppers
  • 2 cloves Garlic freshly minced
  • 1 bag Bagged Cole Slaw Mix or homemade
  • 1 medium Spaghetti Squash cooked and seeds removed

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. In a small bowl, mix together garlic powder, onion powder, ground ginger, and ground mustard. Generously season the boneless skinless chicken thighs with this spice mix, along with salt and pepper.
  2. Heat ½ tablespoon of coconut oil in a large skillet over medium-high heat. Once shimmering, add the seasoned chicken thighs. Sear for about 8 minutes on one side, then flip and cook for an additional 8-10 minutes until fully cooked. Slice the chicken into strips and set aside.
  3. In a separate bowl, whisk together soy sauce, liquid stevia (if using), grated fresh ginger, and white pepper. Stir until well combined.
  4. In the same skillet, add the remaining coconut oil over medium heat. Once melted, toss in the diced white onion, chopped celery, and minced garlic. Sauté for 3-5 minutes.
  5. Add the bagged cole slaw mix, cooked spaghetti squash strands, and the prepared sauce to the skillet. Stir thoroughly to combine and cook for 5-8 minutes.
  6. Plate the Spaghetti Squash Chow Mein, arranging the sautéed veggie mix topped with the sliced chicken thighs.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 18gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 85mgSodium: 720mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 100IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

Store leftover Spaghetti Squash Chow Mein in an airtight container for up to 3 days. For longer storage, freeze for up to 2 months. It's best to consume fresh for optimal taste and texture.

Tried this recipe?

Let us know how it was!