Craving the comforting flavors of chow mein but want a healthier twist? This Spaghetti Squash Chow Mein is the perfect solution. By replacing traditional noodles with roasted spaghetti squash, you create a low-carb, nutrient-rich version of the classic dish. Paired with tender shredded chicken, Napa cabbage, and a savory sesame sauce, this meal delivers all the delicious flavors of chow mein without the heaviness of regular noodles. It’s a great option for a healthy dinner or lunch, and it can be customized to suit various dietary needs, including gluten-free or Whole30.
Ingredients:
For the Chow Mein:
- 1 medium spaghetti squash
- 1 teaspoon olive oil
- 1 tablespoon sesame oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons finely chopped ginger
- 1 large carrot, julienned
- 3 cups Napa cabbage (Chinese cabbage), shredded
- 1/3 cup green onions (scallions), chopped
- 1 1/2 cups shredded chicken (pre-cooked or rotisserie)
For the Sauce:
- 2 tablespoons coconut aminos (or tamari/soy sauce)
- 1 teaspoon of honey, which you can leave out if you’re following Whole30.
- 1 teaspoon apple cider vinegar
- 1 tablespoon sesame oil
Instructions:
- Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Pour olive oil into the hollowed centers of each half, then position them cut-side down on a baking tray. Bake in the oven for 30 to 40 minutes, or until the flesh is soft and can be easily pulled apart with a fork. Once done, use a fork to pull out the squash strands and set aside.
- Make the Chow Mein Base: In a large skillet or wok, heat the sesame oil over medium heat. Add the finely chopped onion, garlic, and ginger, and sauté for 3-4 minutes until fragrant and the onion is softened. Add the julienned carrots and shredded Napa cabbage, and stir-fry for another 5-6 minutes until the vegetables are tender but still crisp.
- Add Chicken and Spaghetti Squash: Stir in the shredded chicken and the roasted spaghetti squash strands. Toss everything together so the chicken and squash are well incorporated with the vegetables.
- Prepare the Sauce: In a small bowl, whisk together the coconut aminos, honey (if using), apple cider vinegar, and sesame oil. Pour the sauce over the chow mein mixture in the skillet, tossing to ensure everything is evenly coated with the sauce.
- Garnish and Serve: Remove from heat and sprinkle with chopped green onions. Serve the spaghetti squash chow mein warm and enjoy!
Conclusion:
This Spaghetti Squash Chow Mein is a flavorful and healthy alternative to traditional chow mein. By swapping out noodles for spaghetti squash, you’re adding more fiber and reducing the carbs, all while keeping the signature savory and satisfying taste of chow mein intact. With tender chicken, vibrant veggies, and a tangy sesame sauce, this dish is perfect for those looking for a wholesome and delicious meal.
Spaghetti Squash Chow Mein with Shredded Chicken
Ingredients
For the Chow Mein:
- 1 medium spaghetti squash
- 1 teaspoon olive oil
- 1 tablespoon sesame oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons finely chopped ginger
- 1 large carrot julienned
- 3 cups Napa cabbage Chinese cabbage, shredded
- 1/3 cup green onions scallions, chopped
- 1 1/2 cups shredded chicken pre-cooked or rotisserie
For the Sauce:
- 2 tablespoons coconut aminos or tamari/soy sauce
- 1 teaspoon of honey which you can leave out if you’re following Whole30.
- 1 teaspoon apple cider vinegar
- 1 tablespoon sesame oil
Instructions
- Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Pour olive oil into the hollowed centers of each half, then position them cut-side down on a baking tray. Bake in the oven for 30 to 40 minutes, or until the flesh is soft and can be easily pulled apart with a fork. Once done, use a fork to pull out the squash strands and set aside.
- Make the Chow Mein Base: In a large skillet or wok, heat the sesame oil over medium heat. Add the finely chopped onion, garlic, and ginger, and sauté for 3-4 minutes until fragrant and the onion is softened. Add the julienned carrots and shredded Napa cabbage, and stir-fry for another 5-6 minutes until the vegetables are tender but still crisp.
- Add Chicken and Spaghetti Squash: Stir in the shredded chicken and the roasted spaghetti squash strands. Toss everything together so the chicken and squash are well incorporated with the vegetables.
- Prepare the Sauce: In a small bowl, whisk together the coconut aminos, honey (if using), apple cider vinegar, and sesame oil. Pour the sauce over the chow mein mixture in the skillet, tossing to ensure everything is evenly coated with the sauce.
- Garnish and Serve: Remove from heat and sprinkle with chopped green onions. Serve the spaghetti squash chow mein warm and enjoy!