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Spaghetti Squash Chicken Chow Mein (Paleo, Whole30, AIP)

  • Yield: 3-4 1x


  • 1 lb chicken breast, diced
  • 1 tbsp coconut oil
  • 1 tsp coconut aminos
  • 1/4 tsp sea salt
  • 1 medium spaghetti squash
  • 2 tbsp coconut oil
  • 1 onion, diced
  • 1/2 cup carrots, shredded
  • 3 stalks celery, chopped
  • 1 cup green cabbage, chopped into strands
  • 4 sprigs green onion, chopped
  • 3 tbsp coconut aminos
  • 1 tsp sea salt
  • 1/2 tsp pepper (omit for AIP)
  • 2 tsp ginger powder


  1. Preheat the oven to 400 F
  2. For the spaghetti squash, slice it in half lengthwise and deseed. Place the squash face down on a baking sheet lined with parchment paper and bake for 40-50 minutes or until the squash shell is soft to the touch. Once done, scoop out the inside strands with a fork and discard the shell.
  3. While the spaghetti squash is cooking, melt 1 tbsp of coconut oil in a pan over medium heat. Add the diced chicken, coconut aminos, and sea salt. Cook until crispy and internal temperature reaches 165-170 F and set the chicken aside.
  4. Add more oil to the pan along with the diced onions. Saute until translucent.
  5. Next add the carrots and celery and cook for 5-8 minutes or until soft. Stir in the cabbage until soft for about 1-2 minutes
  6. Finally, stir in the spaghetti squash, cooked chicken, sea salt, pepper, ginger, and the coconut aminos and satue for about a minute to combine the flavors
  7. Serve topped with green onion and enjoy!


All nutritional information are estimations and will vary. Estimations do not include optional ingredients.


  • Serving Size: 1 serving
  • Calories: 304
  • Fat: 13.8g
  • Carbohydrates: 17.6g
  • Fiber: 3.7g
  • Protein: 27.2g