Spaghetti Squash Chow Mein with Shredded Chicken

Want a healthy take on the familiar flavours of chow mein? The ideal remedy is this Spaghetti Squash Chow Mein. Roasted spaghetti squash may be used in place of regular noodles to make a nutrient-dense, low-carb variation of the traditional meal. With the addition of Napa cabbage, soft shredded chicken, and a flavourful sesame sauce, this dish offers all the delectable flavours of chow mein without the weight of ordinary noodles. It’s a fantastic choice for a nutritious lunch or supper and may be altered to accommodate different dietary requirements, such as Whole30 or gluten-free.

Ingredients:

For the Chow Mein:

• 1 medium spaghetti squash
• 1 teaspoon olive oil
• 1 tablespoon sesame oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons finely chopped ginger
• 1 large carrot, julienned
• 3 cups Napa cabbage (Chinese cabbage), shredded

• 1/3 cup green onions (scallions), chopped
• 1 1/2 cups shredded chicken (pre-cooked or rotisserie)

For the Sauce:

• 2 tablespoons coconut aminos (or tamari/soy sauce)
• 1 teaspoon of honey, which you can leave out if you’re following Whole30.

• 1 teaspoon apple cider vinegar
• 1 tablespoon sesame oil

Directions:
Get the spaghetti squash ready. Set oven temperature to 400°F, or 200°C. After removing the seeds, cut the spaghetti squash in half lengthwise. Place each half cut-side down on a baking pan after pouring olive oil into the hollowed-out centres of each half. The meat should be tender and readily torn apart with a fork after 30 to 40 minutes of baking. When finished, remove the squash strands with a fork and leave aside.
Prepare the base for Chow Mein: Heat the sesame oil in a big wok or pan over medium heat. Add the ginger, garlic, and finely chopped onion. Sauté for 3–4 minutes, or until the onion is tender and aromatic. Stir-fry the shredded Napa cabbage and julienned carrots for a further five to six minutes, or until the veggies are crisp-tender.

Add Spaghetti Squash and Chicken: Stir in the roasted spaghetti squash strands and the shredded chicken. Mix everything together until the squash and chicken are well mixed with the veggies.
Get the sauce ready: Combine the coconut aminos, apple cider vinegar, sesame oil, and honey (if using) in a small bowl. Toss to cover the chow mein mixture equally with the sauce after pouring it over it in the pan.
Serve after garnishing: Take off the heat and add the chopped green onions on top. Warm spaghetti squash chow mein is ready to eat.

In conclusion, this healthful and tasty take on classic chow mein is spaghetti squash chow mein. In addition to cutting down on carbohydrates and increasing fibre, using spaghetti squash instead of noodles preserves the savoury and filling flavour of chow mein. This recipe is ideal for anybody seeking a tasty and nutritious lunch since it has delicate chicken, colourful vegetables, and a zesty sesame sauce.