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4.50 from 4 votes

Spaghetti Squash Chow Mein

Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Servings: 5 servings
Calories: 277kcal

Ingredients

  • 1.25 lb boneless skinless chicken breasts, sliced into very thin strips
  • 1 large spaghetti squash (750 grams flesh)
  • 2 tsp olive oil divided
  • 1 medium red bell pepper, sliced (170 grams)
  • 8 oz shredded cabbage (227 grams)
  • 6 oz snow peas, trimmed (170 grams)
  • 2/3 cup matchstick carrots (100 grams)
  • 1/3 cup green onions (20 grams)
  • 1 medium shallot, diced (45 grams)
  • 1 tbsp ginger, grated
  • 1/2 tsp Flavor God Garlic Lover's Seasoning

Sauce

  • 1/3 cup no salt added chicken broth
  • 1/4 cup oyster sauce
  • 2 tbsp low sodium soy sauce
  • 1 tbsp sesame oil
  • 1/2 tbsp light brown sugar
  • 1 tbsp corn starch

Instructions

  • Whisk sauce ingredients and set aside.
  • Pre-heat oven to 400 degrees.  Cut spaghetti squash in half and scoop out seeds.  Rub cut sides with 1 tsp olive oil and season with Flavor God seasoning.  Bake for 35-40 minutes until flesh flakes away easily with a fork.
  • Heat remaining olive oil in a large pan over medium high heat. Sauté shallot and ginger until fragrant, then add chicken. Sauté until cooked through. Remove from pan and set aside.
  • Add bell pepper, snow peas, carrots, and green onions to pan and saute. After about 1 minute, add 1 tbsp of water and cover the pan. Continue sautéing covered for 2-3 more minutes until veggies are tender crisp. Add cabbage to the pan, cover, and sauté for 1 more minute.
  • Return chicken to the pan, then add noodles and sauce. Mix to combine and coat noodles evenly. After about 2 minutes, remove from heat and divide evenly into 5 serving dishes.

Notes

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Nutrition

Calories: 277kcal | Carbohydrates: 27g | Protein: 29g | Fat: 7g | Cholesterol: 80mg | Sodium: 807mg | Potassium: 487mg | Fiber: 6g | Sugar: 14g