Spaghetti Squash Chicken Chow Mein
Ingredients
-
½
medium
spaghetti squash
-
1.5
lbs
chicken breasts or thighs, sliced
-
2
tbsp
coconut aminos
-
1
tbsp
fish sauce
-
3
cloves
garlic, minced
-
1
tbsp
maple syrup
-
1
tsp
freshly grated ginger
-
1
tsp
hot sauce
-
1
tbsp
sesame oil
-
2
green onions, diced
-
3
celery stalks, diced
-
3
cups
cole slaw mix (shredded cabbage and carrots)
-
Salt and pepper
Instructions
- Preheat the oven to 400°F and line a baking pan with parchment paper.
- Cut the spaghetti squash in half lengthwise and place the halves facing down on the baking pan. Cook for 30 minutes.
- While the squash is cooking, whisk together coconut aminos, fish sauce, garlic, maple syrup, ginger, and hot sauce in a small bowl.
- Cut the chicken, season with salt and pepper, and heat sesame oil in a large skillet over medium heat. Cook the chicken until browned and cooked through, about 6-7 minutes. Remove from the pan.
- Prepare the onion, celery, and slaw mix.
- Once the squash is done, scoop out the flesh with a fork to create strings and set aside.
- In the same pan, add more sesame oil if needed and cook the onion and celery until tender, about 3-4 minutes. Stir in the slaw mix until heated through, about 1 minute.
- Add the spaghetti squash, chicken, and sauce mixture to the pan, stirring until everything is well combined and warmed through, about 2-3 minutes. Serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
15g
Total carbohydrates
25g
Total protein
30g
Sodium
500mg
Cholesterol
90mg
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