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Spaghetti Squash Chow Mein

Spaghetti Squash Chow Mein: A Low-Carb Delight You’ll Love

Discover a vibrant and healthy Spaghetti Squash Chow Mein, a satisfying low-carb dish that's a feast for the eyes and taste buds.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 300
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 Use fresh garlic for stronger taste if desired.
  • 1 teaspoon Onion Powder Fresh minced onion can be substituted.
  • 1 teaspoon Ground Ginger Fresh ginger offers a more intense flavor.
  • 1 teaspoon Ground Mustard Mustard paste can serve as an alternative.
  • 1 teaspoon White Pepper You can use black pepper instead.
For the Cooking
  • 1 tablespoon Coconut Oil Olive or avocado oil are suitable substitutes.
For the Sauce
  • 1 tablespoon Soy Sauce (or Coconut Aminos) Opt for coconut aminos for gluten-free.
  • 1 teaspoon Liquid Stevia Can be excluded for Whole30.
  • 1 tablespoon Fresh Ginger Do not omit for authentic flavor.
For the Vegetables
  • 1 cup White Onion, diced Yellow onion can be a suitable alternative.
  • 1 cup Celery, chopped Bell peppers can replace for variation.
  • 4 cups Cole Slaw Mix Shredded cabbage can be used as an alternative.
For the Base
  • 1 large Spaghetti Squash Cook and seed before use.

Equipment

  • Large Skillet
  • Small bowl

Method
 

Step-by-Step Instructions for Spaghetti Squash Chow Mein
  1. In a small bowl, mix together garlic powder, onion powder, ground ginger, and ground mustard. Pat the chicken thighs dry, season with salt, pepper, and the spice mixture. Let rest for 10 minutes.
  2. Heat ½ tablespoon of coconut oil in a large skillet over medium-high heat. Add the seasoned chicken thighs and cook for about 8 minutes without moving them, then flip and continue cooking for another 8-10 minutes until fully cooked.
  3. Prepare the sauce by combining soy sauce, liquid stevia, fresh ginger, and white pepper in a bowl. Whisk until well-blended and set aside.
  4. In another skillet, heat the remaining ½ tablespoon of coconut oil over medium heat. Add the onion, celery, and minced garlic. Cook for about 5 minutes until onions are translucent and celery softens.
  5. Once the vegetables are tender, add the cole slaw mix and cooked spaghetti squash strands to the skillet. Pour the sauce over and stir to combine. Cook for an additional 5-8 minutes, stirring occasionally.
  6. Slice the cooked chicken thighs and serve on top of the spaghetti squash mixture. Enjoy your warm meal!

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 12gProtein: 30gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 120mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 200IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

Utilize an Instant Pot for quick spaghetti squash cooking to save time. Season generously and use a meat thermometer to ensure chicken is cooked properly.

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