Spaghetti Squash Chicken Chow Mein



  • 1 large spaghetti squash (or 2 small)
  • 4 chicken breasts, cut into chunks
  • 1/4 cup low sodium soy sauce
  • 3 cloves garlic, minced
  • 2 teaspoons ginger
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 stalks celery, sliced diagonally
  • 2 cups cole slaw mix (shredded cabbage and carrots)


Cut a spaghetti squash in half length wise and scoop out seeds. Lay skin side up in a pan or on a sheet and bake at 400 degrees for 30-40 minutes, until flesh is very tender. Scoop out flesh with a fork so it breaks apart into strings, set aside.

Heat olive oil in a skillet and thoroughly cook chicken chunks over medium heat; set aside.

In a small bowl, whisk together soy sauce, garlic, ginger; set aside.

Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute.

Stir in spaghetti squash, chicken, and soy sauce mixture until well combined, about 2 minutes.

Original recipe: