Spaghetti Squash Chicken Chow Mein (Printable)
Gluten-free chow mein with roasted spaghetti squash noodles, chicken, and crisp vegetables in 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
→ Protein
08 - 2 boneless, skinless chicken breasts, thinly sliced
→ Sauce
09 - ¼ cup gluten-free soy sauce (tamari)
10 - 1 tablespoon oyster sauce (gluten-free certified)
11 - 1 tablespoon sesame oil
12 - 1 tablespoon rice vinegar
13 - 1 tablespoon honey or maple syrup
14 - 1 teaspoon Sriracha (optional)
→ For Cooking & Garnish
15 - 2 tablespoons vegetable oil, divided
16 - 1 tablespoon sesame seeds (optional garnish)
# 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 thinly sliced chicken breasts 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 1 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 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 and cook for an additional 2–3 minutes until heated through and the flavors are well melded.
07 - Transfer to serving plates and garnish with sliced green onions and sesame seeds. Serve immediately with extra Sriracha on the side if desired.
# Expert Suggestions:
01 -
- Spaghetti squash gives you that satisfying slurp of noodles without the heavy carb crash that follows takeout.
- The sauce hits every note, salty, sweet, tangy, and just enough heat to keep things interesting without overwhelming anyone at the table.
02 -
- Do not overcook the squash or the strands turn watery and mushy, which ruins the noodle effect entirely.
- Cook the chicken in a single layer without crowding the pan, otherwise it steams instead of browning and you lose that caramelized flavor.
03 -
- Let the squash rest cut side up for a few minutes after roasting so excess moisture evaporates instead of watering down your sauce.
- Mix the sauce first and taste it before cooking so you can adjust the balance of salty, sweet, and spicy to your own preference.