Spaghetti Squash Chicken Chow Mein (Print Version)
Lighter chow mein with roasted spaghetti squash noodles, tender chicken, and crisp vegetables in savory Asian 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 oyster sauce (gluten-free certified)
11 - 1 tablespoon sesame oil
12 - 1 tablespoon rice vinegar
13 - 1 tablespoon honey or maple syrup
14 - 1 teaspoon Sriracha (optional)
→ For Cooking and Garnish
15 - 2 tablespoons vegetable oil, divided
16 - 1 tablespoon sesame seeds (optional)
# How-To:
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, stirring occasionally, until golden brown and cooked through. Remove the chicken from the pan and set aside.
04 - Add the remaining tablespoon of oil to the same pan. 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 vegetables and toss to combine. Return the cooked chicken to the pan.
07 - Pour the prepared sauce over the entire mixture and toss everything together thoroughly. Cook for an additional 2–3 minutes until heated through and the flavors have melded.
08 - Transfer to plates and garnish with sliced green onions and sesame seeds if desired.
# Expert Advice:
01 -
- That moment when you fork into the squash and real noodles appear is pure kitchen magic.
- It satisfies every Chinese takeout craving without the food coma that follows.
02 -
- Undercooked squash will not shred properly, so if your fork meets resistance, give it five more minutes in the oven.
- Do not skip draining the squash on paper towels after shredding, excess moisture makes the sauce watery and sad.
03 -
- Score the squash flesh in a crosshatch pattern before roasting and the strands separate more cleanly.
- Toss the shredded squash in the hot pan for thirty seconds before adding sauce to evaporate extra moisture.