Spaghetti Squash Chicken Chow Mein

shredded chicken chow mein.jpg

Serves 4

A delicious, healthier, low-carb, veggie packed version of everyone’s favorite take-out dish.  I love how this turned out with so much flavor, even your picky eaters will love it! 


  • 1 spaghetti squash

  • 1 onion finely chopped

  • 3-4 cloves garlic, minced

  • 2 tbsp. finely chopped ginger

  • 1 large carrot julienned

  • 2 cups broccoli florets

  • 2 cups cauliflower florets

  • 4 cups Napa cabbage, shredded

  • 1/3 cup green onions chopped

  • 2 cups shredded chicken (about 2 chicken breasts)

  • 1 tsp. avocado oil (you can also use coconut, olive oil or ghee)

  • 2 tbsp. sesame oil

For the sauce:

  • 6-8 tbsp. coconut aminos

  • 1 tsp. honey or coconut sugar (optional)

  • 2-3 tbsp. apple cider vinegar

  • 3-4 tbsp. sesame oil


  • Preheat oven to 400 degrees.

  • Cut spaghetti squash in half lengthwise, scoop out seeds and stringy part.  Rub 1 tsp. avocado, coconut, olive oil or melted ghee on inside of each squash halve and put on baking tray.  Bake for approximately 30-40 minutes until center of squash is tender and using a fork, scrape out the inside of squash to get strands of spaghetti and place in a bowl.  Set aside.

  • While squash is cooking place chicken breasts into a saucepan and pour enough water to cover them.  Place over medium heat, bring to a boil, and simmer until chicken meat is no longer pink, about 10-12 minutes.

  • Transfer chicken to a bowl.  Let cool for a few minutes and then shred the chicken with 2 forks and set aside.

  • Heat 2 tbsp. sesame oil in a large pan over medium heat.  (I use a cast iron skillet)  Add in the garlic and onion and sauté until onion has softened, about 5 min.  Next add in the broccoli and cauliflower florets and carrots and sauté for a few more minutes.  Then add in the ginger and cabbage and continue to sauté until everything is tender and the cabbage is wilted.  

  • In a small saucepan combine the ingredients for the sauce and bring to a boil.  Lower the heat and let it simmer for a few minutes.

  • Add the squash, green onions and shredded chicken to the pan with the vegetables.

  • Finally pour the sauce over everything and stir until well combined.  

  • Garnish with a sprinkle of green onions before serving.

  • Enjoy!