Spaghetti Squash Chow Mein: A Lighter, Beginner-Friendly Take on a Classic

The first time I made spaghetti squash instead of traditional noodles, it felt like I was doing something secret and clever—like I’d stumbled upon a cooking hack no one had told me about. I had just started learning to cook and was desperate for dishes that didn’t intimidate me, but still made me feel like I was creating something special. Chow mein had always been one of my favorite takeout indulgences, but I wanted a version I could make myself that felt lighter and more nourishing.

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That’s when spaghetti squash chow mein entered my kitchen—and it’s been a regular ever since.

What makes this recipe perfect for beginners is how forgiving it is. You’re not dealing with finicky dough or hard-to-find ingredients. Most of what you need is available at any basic grocery store. Plus, the entire dish comes together in under an hour, requires only basic tools, and still manages to hit all the flavor notes of your favorite noodle stir-fry—without the heaviness.

Spaghetti squash acts as a surprisingly satisfying noodle substitute, especially when paired with savory stir-fried vegetables, fragrant ginger and garlic, and tender ground chicken or beef. Whether you’re cooking for yourself, your family, or a group of friends, this dish makes healthy eating approachable, enjoyable, and anything but boring.

Let’s dive in.

Ingredients and Preparation

Here’s everything you’ll need to make spaghetti squash chow mein. We’ll also include a few flexible ingredient swaps so you can adapt based on what you have on hand.

Main Ingredients (Serves 4):

• 1 large spaghetti squash
• 2 tablespoons avocado oil, divided
• 1 tablespoon sesame oil (toasted sesame oil works great)
• 1 large yellow onion, diced
• 4 celery ribs, thinly sliced
• 4 cups coleslaw mix with shredded carrots (or use fresh shredded cabbage and carrots)
• 4 cloves garlic, minced
• 2-inch piece of fresh ginger, peeled and grated
• 1 pound ground chicken or lean ground beef
• 1/4 cup coconut aminos, tamari, Bragg’s liquid aminos, or low-sodium soy sauce

Topping Options:

• Sliced green onions
• Toasted sesame seeds
• Extra coconut aminos or soy sauce for drizzling

Optional Ingredient Swaps:

• Instead of ground chicken or beef, you can use diced chicken breast or ground turkey.
• For extra veggies, add sliced bell peppers, snap peas, or mushrooms.
• If sesame oil isn’t available, you can use olive oil, but you’ll miss a bit of the signature toasted flavor.

Kitchen Tools Needed:

• Sharp chef’s knife
• Cutting board
• Baking sheet
• Parchment paper (optional, for easy cleanup)
• Large skillet or wok
• Medium skillet
• Wooden spoon or spatula
• Fork (for scraping the squash)

Once your ingredients and tools are laid out, you’re halfway to making a delicious, wholesome dinner.

Step-by-Step Instructions

Follow these steps one at a time, and you’ll have a comforting, chow mein-inspired meal on the table with minimal stress.

Step 1: Preheat and Prep the Spaghetti Squash
Preheat your oven to 425°F (218°C). Line a large baking sheet with parchment paper. This helps with cleanup and prevents sticking.

Carefully cut the spaghetti squash in half lengthwise using a very sharp knife. It helps to microwave the whole squash for 2-3 minutes first to soften it slightly. Use a spoon or ice cream scoop to remove the seeds.

Brush the inside of each squash half with 1 tablespoon of avocado oil. Sprinkle with a little salt and pepper. Flip the squash cut-side down onto the baking sheet.

Step 2: Roast the Squash
Roast in the oven for 30–40 minutes, depending on the size. It’s ready when the outer shell gives slightly when pressed and the strands inside pull away easily with a fork. Once done, remove from the oven and let it cool slightly so you can handle it.

Step 3: Cook the Veggies
While the squash is cooling, heat the sesame oil in a large skillet or wok over medium heat. Add the diced onion and sliced celery. Stir-fry for 3–4 minutes.

Add the coleslaw mix (or cabbage and carrots), minced garlic, and grated ginger. Stir everything together and cook for another 5–6 minutes, stirring frequently, until the vegetables soften and become fragrant.

Step 4: Brown the Ground Meat
In a separate skillet, heat the remaining tablespoon of avocado oil over medium-high heat. Add the ground chicken or beef. Use a wooden spoon to break it up into small crumbles and cook until it’s browned and cooked through, about 6–8 minutes. Season lightly with salt and pepper.

Step 5: Combine Everything
Use a fork to scrape out the spaghetti squash strands from the shells into a large bowl. They should resemble long, tender noodles.

Add the spaghetti squash strands and the cooked ground meat to the skillet with your sautéed vegetables. Pour in the coconut aminos or soy sauce. Toss everything together until well mixed and heated through, about 2–3 minutes.

Step 6: Finish and Serve
Divide the chow mein into bowls. Top with sliced green onions, sesame seeds, and extra coconut aminos if desired.

Serve warm and enjoy the hearty, savory flavors—all without traditional noodles.

Beginner Tips and Notes

If you’re newer to cooking, here are a few extra pointers to make the process smoother and more confidence-boosting.

How to Tell When the Squash is Done:
The best indicator is texture. The shell should be slightly soft when squeezed, and the inside should easily pull into strands with a fork. If it feels mushy, it’s overcooked; if it’s too firm to scrape, give it a few more minutes in the oven.

What If the Veggies Overcook?
No problem. Even if they’re a bit soft, the flavor will still be great. For a crisper texture next time, cook at slightly higher heat for less time and stir frequently.

Chicken Cooking Tips:
Ground chicken can dry out quickly, so avoid overcooking. It’s done when there’s no pink remaining and the meat is firm to the touch.

Efficient Prep:
Chop all your vegetables while the squash roasts. You’ll save time and feel more organized when it’s time to stir-fry.

No Wok? No Problem:
A large skillet works perfectly. Just be sure to use one wide enough to fit all the ingredients once everything comes together.

Serving Suggestions

This spaghetti squash chow mein is satisfying on its own, but here are a few ways to round out the meal or change it up:

Side Dish Ideas:

• A small bowl of miso soup
• Steamed edamame with sea salt
• Quick cucumber salad with rice vinegar and sesame oil

Sauces for Extra Flavor:

• A drizzle of spicy sriracha or chili garlic sauce
• A splash of rice vinegar for brightness
• Peanut sauce if you want a creamy, nutty variation

Storage Tips:

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat in a skillet over medium heat for best texture, or microwave in short bursts.
• This dish does not freeze well due to the high water content of spaghetti squash.

Engagement Features

Learning to cook can be a journey filled with trial and error, but recipes like this help smooth out the path. You don’t need a fancy kitchen or culinary degree—just a few good ingredients, some simple tools, and the willingness to try.

We hope this spaghetti squash chow mein becomes a go-to recipe for you. It’s quick enough for weeknights, flavorful enough for guests, and healthy enough to leave you feeling good after the meal.

If you try this recipe, let us know how it went. What toppings did you add? Did you go with chicken, beef, or another variation? Share your results, ask questions, and join the community of home cooks figuring it out one dish at a time.

There’s something special about making a nourishing, delicious meal from scratch—especially when it’s this easy. So grab a squash, fire up the oven, and give it a go. You just might surprise yourself.