Spaghetti Squash Chow Mein

Who knew spaghetti squash could be more than spaghetti?!

1 medium spaghetti squash

1.5 lbs chicken breasts or thighs, sliced into small pieces (sub with fried tofu)

2 tbsp coconut aminos

1 tbsp fish sauce (sub with hoisin or vegan fish sauce)

3 cloves garlic, minced

1 tablespoon maple syrup

1 tsp freshly grated ginger

1 tsp sriracha

1 tablespoon sesame oil

2 green onions, diced

3 celery stalks, diced

Salt and pepper

1/4 cup shredded purple cabbage

1/4 cup bean sprouts

1/4 cup shredded carrots

1/3 cup shredded cabbage

  1. Preheat oven to 400° Fahrenheit and line a baking pan with parchment paper.
  2. Cut spaghetti squash in half lengthwise and place the halves facing down on the baking pan. Add 1 cup of water in the pan, tent, and cook for 15-25 minutes, or until easily punctured with a fork through the skin.
  3. In a small bowl, whisk together coconut aminos, fish sauce, garlic, maple syrup, ginger, and hot sauce. Set aside.
  4. Cut up chicken and season with salt and pepper. Heat a large skillet over medium heat and add in sesame oil. Once hot, add chicken and cook until it is cooked through and slightly browned, about 6-7 minutes. Remove from pan and set aside.
  5. Cut up onion, celery, cabbages, and carrots. Add to a bowl with bean sprouts and have them ready.
  6. Once the squash is done, scoop out flesh of the squash with a fork so it breaks apart into strings, set aside.
  7. Heat the same pan you used for the chicken over medium heat. Add more sesame oil if necessary and add onion and celery to cook. Cook until tender, about 3-4 minutes. Stir in the slaw mix until heated through, about 1 minute.
  8. Add in spaghetti squash, chicken, and sauce mixture to the pan and stir until well everything is well combined and the chicken is warmed, about 2-3 minutes. Serve immediately.


Photo from and recipe altered from The Real Simple Good Life food blog.


Yield: 4 servings