Name: Spaghetti Squash Chow Mein with Chicken Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian-Inspired
Ingredients: 6 Boneless Skinless Chicken Thighs; ½ teaspoon Garlic Powder; ½ teaspoon Onion Powder; ½ teaspoon Ground Ginger; ¼ teaspoon Ground Mustard; Salt and Pepper to taste; 1 tablespoon Coconut Oil, divided; ¼ cup Soy Sauce or coconut aminos; 10-15 drops Liquid Stevia or to taste (exclude for Whole30); 2 teaspoons Fresh Ginger, peeled and grated; ¼ teaspoon White Pepper; 3 cloves Garlic, minced; ½ White Onion, minced; 3 stalks Celery, chopped; 2 cups Bagged Cole Slaw Mix; 1 Large Spaghetti Squash (about 5-6 cups cooked, seeds and skin removed)

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Introduction

Spaghetti Squash Chow Mein offers a delightful, low-carb twist on a classic Asian-inspired dish. Tender chicken thighs combined with fresh vegetables and flavorful seasonings make this meal satisfying and wholesome. Perfect for a comforting weeknight dinner without the traditional noodles.

A white square bowl filled with a mix of thin, translucent, orange-brown noodles and julienned carrots at the bottom layer. On top, there are slices of golden-brown grilled chicken with crisp, slightly charred edges, arranged over the noodles. A fork is lifting a tangled portion of the noodles above the bowl, showing their glossy and slightly oily texture. The background is a white marbled surface, and the surface holding the bowl is wooden. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 Boneless Skinless Chicken Thighs
½ teaspoon Garlic Powder
½ teaspoon Onion Powder
½ teaspoon Ground Ginger
¼ teaspoon Ground Mustard
Salt and Pepper to taste
1 tablespoon Coconut Oil, divided
¼ cup Soy Sauce or coconut aminos
10-15 drops Liquid Stevia or to taste (exclude for Whole30)
2 teaspoons Ginger, peeled and grated
¼ teaspoon White Pepper
3 cloves Garlic, minced
½ White Onion, minced
3 stalks Celery, chopped
2 cups Bagged Cole Slaw Mix
1 Large Spaghetti Squash (about 5-6 cups cooked, seeds and skin removed)

Instructions

Step 1: In a small bowl, combine garlic powder, onion powder, ground ginger, and ground mustard. Season the chicken thighs with salt and pepper, then sprinkle them evenly with the seasoning mix.
Step 2: Heat ½ tablespoon of coconut oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 8 minutes, then flip and cook another 8-10 minutes until fully cooked to an internal temperature of 170°F.
Step 3: While the chicken cooks, mix soy sauce, stevia, grated fresh ginger, and white pepper in a small bowl until well combined.
Step 4: In another large skillet, heat the remaining coconut oil over medium heat. Add minced onion, chopped celery, and garlic. Cook, stirring frequently, until onions are translucent and celery has softened.
Step 5: Add the cole slaw mix, cooked spaghetti squash, and soy sauce mixture to the skillet with the vegetables. Stir well and cook for 5-8 minutes until the cabbage just begins to soften.
Step 6: Serve the spaghetti squash mixture topped with sliced cooked chicken thighs.

Tips & Variations

For a Whole30-compliant version, omit the liquid stevia and use coconut aminos instead of soy sauce.
To add crunch, sprinkle chopped green onions or toasted sesame seeds on top before serving.
Use an instant-read thermometer to ensure chicken reaches a safe internal temperature without overcooking.
Swap chicken thighs for tofu or shrimp for a different protein option.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Avoid overheating to keep the chicken tender and vegetables crisp.

How to Serve

A white square dish filled with a base layer of glossy, brownish stir-fried noodles mixed with thin strips of orange carrots, light green cabbage, and some dark purple cabbage pieces. On top, there are several thick slices of grilled chicken breast with golden-brown, slightly charred skin, showing a juicy and tender white inside. The dish is placed on a wooden surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the spaghetti squash ahead of time?

Yes, you can cook the spaghetti squash up to 3 days in advance and keep it refrigerated until ready to use. This helps speed up the assembly when making the dish.

What can I substitute for coconut oil?

You can use avocado oil, vegetable oil, or any neutral cooking oil you have on hand as a substitute for coconut oil in this recipe.