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.
1Large Spaghetti Squash (about 5-6 cups)cooked and seeds and skin removed
Instructions
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.