Experience a wholesome twist on a classic favorite with our Spaghetti Squash Chow Mein. Indulge in a low-carb, veggie-packed delight featuring tender strands of spaghetti squash stir-fried with a medley of crisp vegetables and savory seasonings. A satisfying and flavorful choice for those seeking a nutritious alternative.
This Mom's Menu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This post may be sponsored or contain affiliate links but all opinions are my own. I may earn money from purchases made through the links shared here (at no additional cost to you)
I may be in the minority here, but I don't usually like spaghetti squash. Or at least I thought I didn't like it.
I had all but written it off when I saw a recipe for chow mien that I was pretty sure I could easily adapt. At the time, I was doing the 21-day fix, so when I decided to make it keto, I once again had to rework the recipe.
Side note: before I had this blog, I actually shared recipes on my Facebook page. You can check out the original 21-Day Fix version of this recipe HERE. While you are there, be sure to like and follow my page!
One of the things I LOVE about this Spaghetti Squash Chow Mein recipe is how easy it is to adapt to most dietary preferences.
It is already gluten and dairy-free (for gluten-free, be sure to check the label on each individual ingredient. It also can easily be made paleo and whole 30 compliant by swapping the soy sauce for coconut aminos and nixing the stevia for whole 30.
To make this super easy and fast, check out THIS post for instructions for preparing your spaghetti squash in an instant pot. You can even prep the squash ahead of time, storing it in the fridge until you are ready to make this recipe.
This chow mein also makes an incredible recipe for your weekly meal prep, because the leftovers keep and reheat well in the microwave.
I opted to use chicken thighs because they are easy and as I mentioned before, they reheat really well. You could also substitute pork loin, pork belly, or chicken breast for an awesome result as well.
UPDATE - I recently added a crockpot version of this recipe that is SO EASY! You can find it HERE
If you like this, then be sure to check out these other great recipes from This Mom's Menu:
- Cheesy Spaghetti Squash Casserole with Pork Chops
- Kung Pao Spaghetti | Low Carb
- Easy and Healthy Filipino Pancit
- Asian Roasted Vegetables
- Low Carb Moo Goo Gai Pan
- Chinese Take-Out Style Chicken and Broccoli
- Keto Mongolian Beef in the Instant Pot
- Low Carb Sesame Chicken
Spaghetti Squash Chow Mein
- 6 Boneless Skinless Chicken Thighs
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Ground Ginger
- ¼ teaspoon Ground Mustard
- Salt and Pepper to taste
- 1 tablespoon Coconut Oil divided
- ¼ cup Soy Sauce or coconut aminos
- 10-15 drops Liquid Stevia or to taste (exclude this for whole 30)
- 2 teaspoon Ginger peeled and grated
- ¼ teaspoon White Pepper
- 3 cloves Garlic minced
- ½ White Onion minced
- 3 stalks Celery chopped
- 2 cups Bagged Cole Slaw Mix
- 1 Large Spaghetti Squash (about 5-6 cups) cooked and seeds and skin removed
- In a small bowl, combine the garlic powder, onion powder, ground ginger, and ground mustard.
- Season chicken thighs with salt and pepper, then sprinkle with the mix of seasonings from the previous step.
- Heat ½ tablespoon of coconut oil in a large skillet over medium high heat. Add the chicken thighs and cook for 8 minutes, then flip and cook another 8-10 minutes or until the chicken has fully cooked to an internal temp of 170 degrees F.
- While the chicken is cooking, combine the soy sauce, stevia, fresh ginger, and white pepper in a small bowl, mixing well.
- Heat the remaining coconut oil over medium heat, in a large skillet. Add the onion, celery, and minced garlic. Cook, stirring often, until the onions are translucent and the celery has softened.
- Add the cole slaw mix, spaghetti squash, and soy sauce mixture to the skillet with onions and garlic. Mix well and cook for about 5-8 minutes or until the cabbage has just begun to soften.
- Serve the spaghetti squash, topped with 1 of the cooked sliced chicken thighs on top.
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.