Spaghetti Squash Chicken Chow Mein (Printable)
Gluten-free chow mein alternative with roasted squash noodles, chicken, and vegetables in savory Asian sauce.
# What you need:
→ 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 face-down on a baking tray, and roast for 35–40 minutes until fork-tender.
02 - While the squash roasts, whisk together the gluten-free 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 thinly sliced chicken breasts and cook for 5–6 minutes, turning 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 minced garlic, grated ginger, shredded carrots, sliced bell pepper, and trimmed 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 spaghetti squash to the skillet with the vegetables and toss to combine. Return the cooked chicken to the pan.
07 - Pour the prepared sauce over the entire mixture and toss everything together thoroughly. Cook for an additional 2–3 minutes until heated through and the flavors are well melded.
08 - Transfer to serving plates and garnish with sliced green onions and sesame seeds if desired.
# Expert Tips:
01 -
- It gives you every bit of that takeout satisfaction without the heavy, bloated feeling that follows a noodle binge.
- The spaghetti squash strands genuinely mimic long noodles, so you never feel like you are eating a sad substitute.
02 -
- Do not overcook the squash or the strands turn mushy and watery, which ruins the noodle illusion completely.
- Cooking the chicken in a single layer without crowding the pan is the difference between a good sear and a steamed, gray mess.
03 -
- Salt the squash halves lightly before roasting and let them sit cut side down for five minutes to draw out excess moisture.
- Mix the sauce a day ahead and refrigerate it so the flavors deepen and dinner comes together even faster.