Spaghetti Squash Chow Mein

5 from 1 reviews

Spaghetti Squash Chow Mein is a healthy Chinese takeout recipe with spaghetti squash noodles, homemade oyster sauce, chicken or beef, and chockfull of vegetables.

  • Author:
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x


Healthy Chow Mein Sauce:

Spaghetti Squash Chow Mein:

  • 6 lbs spaghetti squash(es)
  • 1 lb chicken boneless & skinless chicken breasts, cut into strips
  • 2 tbsp cornstarch
  • 4 tbsp avocado oil
  • 3 large garlic cloves, minced
  • 1/2 lb carrots, cut into thin strips*
  • 6 green onion sprigs, cut into 2” pieces
  • 1 lb cabbage, thinly shredded
  • 2 tbsp sesame oil


  1. Cook Spaghetti Squash: Preheat oven to 400 degrees F. Using long serrated knife, cut squash in half, hammering on the knife with a mallet (trust me, works like a charm). Scoop out seeds, place cut side down on a baking sheet lined with unbleached parchment paper or silicone mat, poke skin randomly with a fork and bake for 30-35 minutes. Remove from the oven and set aside.
  2. Prepare Ingredients: While squash is baking, cut vegetables and meat. To make Healthy Chow Mein Sauce, whisk soy sauce, honey and fish sauce in a small bowl with a fork until well mixed (honey can be a pain sometimes). In a medium bowl, add chicken, cornstarch and half the sauce; mix.
  3. Using a fork (sometimes hands afterwards), separate spaghetti squash into strands and place right on the baking tray.
  4. Make Chow Mein: Preheat large wok on medium-high heat and add 2 tbsp of avocado oil. Add chicken mixture and cook until chicken is cooked, stirring occasionally. Add a splash of water if cornstarch starts to burn. Transfer to a medium bowl.
  5. Return wok to the stove and add remaining 2 tbsp of avocado oil. Add garlic and cook for 30 seconds, stirring frequently. Add carrots, green onions, and cabbage; stir fry for 2 minutes, stirring frequently. Add spaghetti squash, remaining half of the sauce, cooked chicken, and sesame oil; stir gently until all ingredients are well combined. Serve hot, over brown rice, brown rice noodles or whole wheat spaghetti; or if you want a low carb meal, eat spaghetti squash chow mein on its own.

Store: Refrigerate in an airtight container for up to 2 days.


*Use store-bought “matchsticks” to save time. **Use softer cabbage like savoy, napa or young green cabbage.

 Did you make this recipe? Please give it a star rating in the comments.