Spaghetti Squash Chicken Chow Mein (Print)
Roasted spaghetti squash noodles tossed with tender chicken, crisp vegetables, and savory Asian-inspired sauce for a lighter, gluten-free take on chow mein.
# Ingredient list:
→ 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)
# Directions:
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 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 sliced chicken and cook for 5–6 minutes, stirring 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 garlic, ginger, carrots, 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 squash to the skillet with the vegetables and toss to combine. Return the cooked chicken to the pan, pour the sauce over everything, and toss well. Cook for an additional 2–3 minutes until heated through and the flavors are well melded.
07 - Transfer to plates and garnish with sliced green onions and sesame seeds. Serve immediately with extra Sriracha on the side if desired.
# Expert Tips:
01 -
- The spaghetti squash strands genuinely mimic the slurp and chew of real noodles, which surprised even my most carb loyal friends.
- Everything cooks in under an hour, and most of that is hands off roasting time while you can tidy up or pour a drink.
02 -
- Do not overcook the squash or the strands will turn mushy and watery, which ruins that noodle like texture you are after.
- Cooking the chicken first and removing it before the vegetables ensures it stays juicy and does not overcook during the final toss.
03 -
- Let the squash rest cut side down for five minutes after roasting before shredding, as the residual steam continues cooking the strands gently and makes them easier to pull.
- Add the sesame oil to the sauce rather than the cooking oil, because heating toasted sesame oil at high temperatures can make it bitter and diminish its wonderful aroma.