Spaghetti Squash Chicken Chow Mein (Printable)
Gluten-free chow mein with roasted spaghetti squash, tender chicken, and crisp vegetables in savory Asian sauce.
# What You'll 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 oyster sauce (gluten-free if needed)
11 - 1 tablespoon sesame oil
12 - 1 tablespoon rice vinegar
13 - 1 tablespoon honey or maple syrup
14 - 1 teaspoon Sriracha (optional for heat)
→ Cooking & Garnish
15 - 2 tablespoons vegetable oil
16 - 1 tablespoon sesame seeds (optional)
# How To Make It:
01 - Preheat oven to 400°F. Halve the spaghetti squash lengthwise and scoop out the seeds. Brush the cut sides lightly with oil, place cut side 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 sliced chicken and cook for 5–6 minutes, stirring 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 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 squash strands to the skillet with the vegetables. Return the cooked chicken to the pan and pour the prepared sauce over everything. Toss thoroughly to coat and cook for an additional 2–3 minutes until heated through and the flavors have melded.
07 - Transfer to serving plates and garnish with sliced green onions and sesame seeds.
# Expert Tips:
01 -
- Spaghetti squash strands soak up sauce like dreamy little sponges, giving you all the chow mein satisfaction without the heavy carb coma afterward.
- The whole thing comes together on one baking sheet and one pan, which means cleanup is almost suspiciously easy for something this flavorful.
02 -
- Do not overcook the squash because mushy strands will dissolve into a watery mess the moment you toss them with sauce and stir fried vegetables.
- Letting the chicken rest on a plate before returning it to the pan keeps it juicy instead of turning rubbery during the final toss.
03 -
- Slice all your vegetables and mix the sauce before you turn on the stove because once things start moving in a hot wok everything happens fast and you will not have time to prep.
- A splash of chicken broth added with the sauce prevents the dish from drying out and creates a silky coating that clings to every strand.