Spaghetti Squash Chicken Chow Mein
This Whole30 Chow Mein is made with spaghetti squash and tastes just like the real thing! Feel free to swap the chicken for shitake mushrooms to make it vegan, or add in more veggies. Leftovers will last for up to 4 days in the fridge stored in an airtight container.
Servings: 4
Calories: 287kcal
Ingredients
- 1 spaghetti squash
- 1 tsp olive oil
- 1 tbsp sesame oil
- 1 small onion finely chopped
- 2 cloves garlic
- 2 tbsp finely chopped ginger
- 1 large carrot julienned
- 3 cups chinese cabbage napa cabbage, shredded
- 1/3 cup green onions/scallions
- 1 1/2 cups shredded chicken
Sauce
- 2 tbsp coconut aminos (or tamari/soy sauce)
- 1 tsp honey (omit for Whole30)
- 1 tsp apple cider vinegar
- 1 tbsp sesame oil
Instructions
To Prepare the Spaghetti Squash
- Method 1 (Oven): Preheat the oven to 400° Fahrenheit (200° Celsius). Cut the spaghetti squash in half widthwise and scoop out the seeds and stringy middle bit. Rub the 1 tsp olive oil over the inside of each of the squash halves and then place them on a baking tray. Bake in the oven for approximately 30 minutes until the center of the squash is tender.
- Method 2 (Microwave): Prick the spaghetti squash all over with a fork and then microwave it for 3 minutes to soften. After 3 minutes cut the spaghetti squash in half widthwise and scoop out all of the seeds. Place the two halves back into the microwave cut side up and cook for a further 7-8 minutes until tender.
To Make the Chow Mein
- Once the spaghetti squash is done cooking, use a fork to scrape out of the inside of the squash into long strands. Set aside.
- Heat 1 tbsp sesame oil in a large frying pan over medium high heat. Add in the crushed garlic and finely chopped onion and sauté until the onion has softened (4 minutes). Add in the ginger, carrot and cabbage and continue to cook for 4 to 5 minutes unit the carrots are tender and the cabbage has wilted.
- In a sauce pan combine all of the ingredients for the sauce and bring to a boil. Lower the heat and let is simmer for 5 minutes.
- Add the spaghetti squash, spring onions and shredded chicken to the large pan with the sautéed vegetables. Pour over the sauce and stir until well combined. Garnish with a sprinkle of green onions before serving. Enjoy!
Video
Notes
Vegan: swap the chicken for sliced shiitake mushrooms that have be sauteed in a skillet with sesame oil until tender and golden in colour.
Whole30: Replace the honey with 1 medjool date which has been soak in hot water for 5 minutes before placing it in a blender with the other sauce ingredients (vinegar, coconut aminos and sesame seeds) and blend until completely smooth then transfer the liquid to a skillet and bring to a gentle simmer.
Add More Veggies: If you are adding more veggies to this Spaghetti Squash Chow Mein add them in at the same time as the cabbage, carrots and ginger.
Nutrition
Calories: 287kcal | Carbohydrates: 28g | Protein: 17g | Fat: 13g | Saturated Fat: 2g | Sodium: 279mg | Fiber: 5g | Sugar: 10g | Calcium: 120mg | Iron: 3mg