Spaghetti Squash Chicken Chow Mein (Print)
Gluten-free chow mein with roasted spaghetti squash noodles, chicken, and vegetables in savory sauce.
# What You Need:
→ Vegetables
01 - 1 large spaghetti squash
02 - 1 cup shredded carrots
03 - 1 red bell pepper, thinly sliced
04 - 1 cup snap peas, trimmed
05 - 2 green onions, sliced
06 - 2 cloves garlic, minced
07 - 1-inch piece fresh ginger, grated
→ Chicken
08 - 2 boneless, skinless chicken breasts, thinly sliced
→ Sauce
09 - 1/4 cup gluten-free soy sauce (tamari)
10 - 1 tablespoon gluten-free oyster sauce
11 - 1 tablespoon sesame oil
12 - 1 tablespoon rice vinegar
13 - 1 tablespoon honey or maple syrup
14 - 1 teaspoon Sriracha (optional)
→ Cooking & Garnish
15 - 2 tablespoons vegetable oil
16 - 1 tablespoon sesame seeds (optional)
# How To Make It:
01 - Preheat oven to 400°F. Halve the spaghetti squash lengthwise and scoop out the seeds. Brush the cut sides lightly with oil, place cut side down on a baking tray, and roast for 35–40 minutes until fork-tender.
02 - While the squash roasts, whisk together the gluten-free soy sauce, oyster sauce, sesame oil, rice vinegar, honey, and Sriracha in a small bowl until well combined. Set aside.
03 - Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken breasts and cook for 5–6 minutes, turning occasionally, until golden brown and cooked through. Transfer to a plate and set aside.
04 - Add the remaining tablespoon of oil to the same skillet. Add the minced garlic, grated ginger, shredded carrots, sliced bell pepper, and snap peas. Stir-fry for 3–4 minutes until the vegetables are crisp-tender.
05 - Once the roasted squash is cool enough to handle, use a fork to scrape the flesh into long, noodle-like strands.
06 - Add the shredded spaghetti squash to the skillet with the stir-fried vegetables. Return the cooked chicken to the pan and pour the sauce over everything. Toss thoroughly and cook for an additional 2–3 minutes until heated through and the flavors are well melded.
07 - Transfer to serving plates and garnish with sliced green onions and sesame seeds. Serve immediately.
# Expert Tips:
01 -
- The squash strands actually hold up to stir frying without turning mushy, which I did not believe until I tried it myself.
- It hits every chow mein craving without leaving you in a carb coma afterward.
02 -
- Do not skip letting the squash cool before shredding or you will burn your fingertips and be grumpy about it.
- The squash releases water as it sits, so serve right away for the best texture.
03 -
- Slice all your vegetables and mix the sauce before you turn on the stove because stir frying goes fast and you will not have time to prep once you start.
- A splash of extra tamari at the very end wakes up flavors that have gone a bit flat from sitting.