Spaghetti Squash Chicken Chow Mein (Printable)
Gluten-free Asian-style dish with roasted spaghetti squash noodles, sliced chicken breast, and colorful vegetables in a savory tamari-sesame sauce.
# Ingredient List:
→ 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 - 1/4 cup gluten-free soy sauce (tamari)
10 - 1 tablespoon oyster sauce (gluten-free if needed)
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
16 - 1 tablespoon sesame seeds (optional)
# Steps:
01 - Preheat oven to 400°F. Halve the spaghetti squash lengthwise and scoop out the seeds. Brush the cut sides with oil, place cut side down on a baking tray, and roast for 35 to 40 minutes until fork-tender.
02 - In a small bowl, whisk together the gluten-free soy sauce, oyster sauce, sesame oil, rice vinegar, honey, and Sriracha 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 and cook for 5 to 6 minutes, stirring occasionally, until browned and cooked through. Remove from the pan and set aside.
04 - Add the remaining tablespoon of oil to the same pan. Stir-fry the garlic, ginger, shredded carrots, bell pepper, and snap peas for 3 to 4 minutes until crisp-tender.
05 - Once the roasted squash is cool enough to handle, use a fork to scrape the flesh into noodle-like strands.
06 - Add the shredded squash to the skillet with the vegetables. Return the cooked chicken to the pan and pour the sauce over everything. Toss well and cook for 2 to 3 minutes until heated through and the flavors meld together.
07 - Transfer to plates and garnish with sliced green onions and sesame seeds. Serve immediately.
# Expert Advice:
01 -
- The squash strands genuinely mimic noodle texture, and no one at my table believed it was a vegetable until I showed them the empty skin.
- It reheats beautifully the next day, making it one of those rare leftovers that actually taste better cold straight from the container.
02 -
- Do not skip oiling the cut sides of the squash before roasting, because dry squash sticks to the pan and tears when you try to flip it.
- Cook the squash strands in the sauce for the full 2 to 3 minutes, because they need that time to absorb flavor or the dish tastes watery.
03 -
- Freeze the chicken breasts for 15 minutes before slicing, because the firmer texture lets you cut paper-thin pieces that cook evenly and absorb more sauce.
- Poke the squash halves a few times with a fork before roasting to let steam escape, which prevents sogginess and keeps the strands firm.