Spaghetti Squash Chow Mein | Keto, Paleo
This recipe for Spaghetti Squash Chow Main is one of my favorites, and almost the only way that I like to eat spaghetti squash. The flavor of the sauce goes great with the natural sweetness of the squash. Try it today for a delicious meal!
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 people
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 1/2 tbsp 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 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 onion are translucent and celery has softened.
Add the cole slaw mix, spaghetti squash and the 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.
*Nutrition Info for 1 serving - 200 calories, 7.2g fat, 10.4g carbs, 2.6g fiber, 23.3g protein
7.8g net carbs! (net carbs = total carbs - fiber)
*nutrition info is provided as a courtesy and will vary based upon the exact brands and volume used for each individual ingredient.