FOOD

Spaghetti Squash Chow Mein

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

FOOD

Spaghetti Squash Chow Mein

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

Ingredients

Spaghetti Squash 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

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

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

Steps

Spaghetti Squash Chow Mein

  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.
  3. Drizzle with vegetable oil and season with a pinch of salt and pepper.
  4. Place squash, cut-side down, onto the prepared baking sheet, and roast for 30 to 45 minutes until tender.
  5. Remove roasted squash from oven and let cool for 10 to 15 minutes.
  6. Using a fork, scrape the flesh of the squash to create long strands.
  7. Set aside.
  8. In a small bowl, whisk together soy sauce, garlic, brown sugar, ginger and sesame oil.
  9. Set aside.
  10. In a large skillet over medium-high heat, heat vegetable oil.
  11. Add onion, celery and carrots and cook, stirring often, until tender, about 3 to 4 minutes.
  12. Stir in cabbage and bean sprouts and saute until heated through, about 2 minutes.
  13. Stir in the soy sauce mixture and cook for about 1 minute.
  14. Stir in spaghetti squash until well coated.

Honey Sriracha Sauce

  1. In a small saucepan over medium heat, combine ketchup, Sriracha, rice vinegar, honey, garlic powder, sesame oil, soy sauce and 1 tablespoon cornstarch.
  2. Simmer the sauce for 6 to 8 minutes until thickened. Set aside to cool.

Chicken

  1. In a large bowl, whisk together the egg, salt, pepper and 1 tablespoon vegetable oil.
  2. In a separate bowl, combine 1/2 cup cornstarch and flour.
  3. Heat a large rimmed frying pan or Dutch oven with 2 inches of vegetable oil over medium-high heat.
  4. 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.
  5. Transfer to a cooling rack or paper towel-lined plate, and repeat with remaining chicken.
  6. In a large bowl, toss the crispy chicken pieces with the honey Sriracha sauce, and serve with chow mein.