Spaghetti Squash Chicken Chow Mein

Spaghetti Squash Chicken Chow Mein adapted from Little Bits of blog


  • 1 large spaghetti squash
  • 1/4 cup low sodium soy sauce or coconut aminos
  • 3 cloves garlic, minced
  • 2 teaspoons freshly grated ginger
  • 1/4 teaspoon white pepper
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 stalks celery, sliced diagonally
  • 2 cups cole slaw mix (shredded cabbage and carrots)
  • Left over shredded chicken breast or rotisserie chicken


Cut a spaghetti squash in half length wise and scoop out seeds. Lay skin side up in a 13 x 9 pyrex and pour 1/2 inch of water in the bottom of the pan. Bake at 400 degrees for 30-40 minutes, until flesh is very tender. Once done, scoop out flesh with a fork so it breaks apart into strings, set aside. I put it in the microwave for 5 minutes to make it easier to cut.

In a small bowl, whisk together soy sauce (coconut aminos), garlic, ginger and white pepper; 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 and soy sauce mixture until well combined, about 2 minutes.  Toss with your serving of shredded chicken before eating!

Serve immediately.

I still needed 2 yellows tonight so I added some brown rice to mine!

21 day fix containers:  1 green for the chow mein & 1 red for shredded chicken 2tsp


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