Ingredients
- 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.
Instructions
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.
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 40 minutes