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Spaghetti Squash Chow Mein

Spaghetti Squash Chow Mein - A Flavorful Low-Carb Twist

Spaghetti Squash Chow Mein is a low-carb delight that turns a classic favorite into a healthy meal option.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Asian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Protein
  • 1 lb Boneless Skinless Chicken Thighs can substitute with chicken breast or pork
  • 1 tbsp Fresh Ginger finely grated for best distribution
For the Aromatics
  • 1 tsp Garlic Powder fresh garlic may be used, adjust quantity to taste
  • 1 tsp Onion Powder skip if using fresh onion
  • 1 tsp Ground Ginger fresh grated ginger can be used for a stronger flavor
  • 1 tsp Ground Mustard optional
  • 1/2 tsp White Pepper black pepper can be used as a substitute
  • 2 cloves Garlic (minced) fresh garlic enhances overall complexity
  • 1 small White Onion (minced) can substitute with shallots or green onions
For the Vegetables
  • 2 stalks Celery (chopped) can be replaced with bell peppers
  • 1 pkg Bagged Cole Slaw Mix homemade mix of cabbage and carrots can be substituted
  • 1 medium Spaghetti Squash (cooked) pre-cooked squash can be stored in the fridge
For Cooking
  • 1 tbsp Coconut Oil can substitute with olive oil
  • 1/4 cup Soy Sauce or Coconut Aminos coconut aminos are ideal for Whole30 and gluten-free diets
  • 1 tbsp Liquid Stevia omit for Whole30
For Seasoning
  • to taste Salt
  • to taste Pepper

Equipment

  • large skillet
  • mixing bowl
  • small bowl

Method
 

Preparation Steps
  1. In a mixing bowl, combine the garlic powder, onion powder, ground ginger, and ground mustard. Season the chicken thighs with salt and pepper, then sprinkle the spice mixture evenly over them. Set aside for a few minutes to marinate.
  2. Heat ½ tablespoon of coconut oil in a large skillet over medium-high heat. Once shimmering, add the chicken thighs and cook for about 8 minutes on one side until golden brown. Flip and cook for another 8-10 minutes until cooked through and reaches an internal temperature of 170°F. Remove and let rest.
  3. In a small bowl, whisk together soy sauce (or coconut aminos), liquid stevia, fresh grated ginger, and white pepper until combined. Set aside.
  4. In the same skillet, add remaining tablespoon of coconut oil over medium heat. Once melted, add the minced onion, chopped celery, and minced garlic. Sauté for about 3-5 minutes until onions are translucent.
  5. Stir in the cole slaw mix along with the spaghetti squash strands and previously mixed sauce. Cook for 5-8 minutes, letting the cabbage soften slightly while still retaining crunch. Toss gently.
  6. Plate the chow mein generously, topping each serving with sliced chicken thighs.

Nutrition

Serving: 1plateCalories: 300kcalCarbohydrates: 12gProtein: 28gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 620mgFiber: 3gSugar: 3gVitamin A: 30IUVitamin C: 45mgCalcium: 2mgIron: 10mg

Notes

Consider prepping spaghetti squash in advance and using consistent vegetable sizing for even cooking.

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