Spaghetti Squash Chow Mein

Don't lose your noodle over carb-heavy chicken chow mein and try this low-carb spaghetti squash version instead.


  • For the chow mein:
  • 1 large spaghetti squash
  • 2 tablespoons vegetable oil
  • Salt and pepper, to taste
  • 1/2 cup low sodium soy sauce
  • 4 garlic cloves, grated
  • 1 tablespoon brown sugar, packed
  • 3 teaspoons freshly grated ginger
  • 4 teaspoons toasted sesame oil
  • 1/2 yellow onion, diced
  • 3 celery stalks, thinly sliced diagonally
  • 2 carrots, peeled and julienned
  • 2 cups thinly shredded green cabbage
  • 1 cup bean sprouts
  • Sliced green onion, for garnish
  • For the honey Sriracha sauce:
  • 1/4 cup ketchup
  • 1/4 cup Sriracha
  • 1 tablespoon rice vinegar
  • 1/3 cup honey
  • 1/4 teaspoon garlic powder
  • 1 teaspoon sesame oil
  • 3 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • For the chicken:
  • 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 large egg, beaten
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil, divided, plus more for frying
  • 1/2 cup cornstarch
  • 1/4 cup all-purpose flour


  1. For the chow mein: Preheat oven to 375 degrees, and prepare a rimmed baking sheet with nonstick cooking spray.
  2. Cut the spaghetti squash in half lengthwise and scrape out the seeds. Drizzle with vegetable oil and season with a pinch of salt and pepper.
  3. Place squash, cut-side down, onto the prepared baking sheet, and roast for 30 to 45 minutes until tender. Remove roasted squash from oven and let cool for 10 to 15 minutes. Using a fork, scrape the flesh of the squash to create long strands. Set aside.
  4. In a small bowl, whisk together soy sauce, garlic, brown sugar, ginger and sesame oil. Set aside.
  5. In a large skillet over medium-high heat, heat vegetable oil. Add onion, celery and carrots and cook, stirring often, until tender, about 3 to 4 minutes. Stir in cabbage and bean sprouts and saute until heated through, about 2 minutes. Stir in the soy sauce mixture and cook for about 1 minute. Stir in spaghetti squash until well coated.
  6. For the chicken: In a small saucepan over medium heat, combine ketchup, Sriracha, rice vinegar, honey, garlic powder, sesame oil, soy sauce and 1 tablespoon cornstarch. Simmer the sauce for 6 to 8 minutes until thickened. Set aside to cool.
  7. In a large bowl, whisk together the egg, salt, pepper and 1 tablespoon vegetable oil. In a separate bowl, combine 1/2 cup cornstarch and flour.
  8. Heat a large rimmed frying pan or Dutch oven with 2 inches of vegetable oil over medium-high heat.
  9. Transfer chicken pieces to the egg mixture, and stir to coat. Next, dredge chicken in the flour mixture, and fry chicken in batches for 4 or 5 minutes until golden. Transfer to a cooling rack or paper towel-lined plate, and repeat with remaining chicken.
  10. In a large bowl, toss the crispy chicken pieces with the honey Sriracha sauce, and serve with chow mein.