Spaghetti Squash Chicken Chow Mein (Printable)
Gluten-free twist on chow mein with roasted squash replacing noodles, paired with chicken and vegetables in 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 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 mixing 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 breasts and cook for 5–6 minutes, stirring occasionally, until golden brown and cooked through. Remove from the pan and set aside.
04 - Add the remaining tablespoon of oil to the same pan. 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 sauce over everything. Toss well to coat evenly and cook for an additional 2–3 minutes until heated through and the flavors have melded.
07 - Transfer to plates and garnish with sliced green onions and sesame seeds. Serve immediately with extra Sriracha on the side if desired.
# Expert Tips:
01 -
- Those golden squash strands honestly fooled my partner into thinking they were real noodles until I told him otherwise.
- The sauce hits every note, salty, sweet, tangy, and just enough heat to keep things interesting without overwhelming anyone.
02 -
- Do not overcook the squash or the strands turn mushy and lose that satisfying noodle like texture. Check it at 30 minutes to be safe.
- Letting the squash rest a few minutes before shredding makes it easier to handle and the strands actually come out cleaner.
03 -
- Cut the squash into rings instead of lengthwise for noticeably longer strands that look even more like real noodles.
- Mix the sauce a day ahead and store it in the fridge so weeknight cooking goes even faster.