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

Print Recipe
Servings 3 -4
Calories 304
Author Michelle

Ingredients

  • FOR THE CHICKEN
  • 1 lb chicken breast diced
  • 1 tbsp coconut oil
  • 1 tsp coconut aminos
  • ¼ tsp sea salt
  • FOR THE CHOW MEIN
  • 1 medium spaghetti squash
  • 2 tbsp coconut oil
  • 1 onion diced
  • ½ 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
  • ½ tsp pepper omit for AIP
  • 2 tsp ginger powder

Instructions

  • Preheat the oven to 400 F
  • 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.
  • 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.
  • Add more oil to the pan along with the diced onions. Saute until translucent.
  • 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
  • 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
  • Serve topped with green onion and enjoy!

Notes

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

Nutrition

Serving: 1serving | Calories: 304kcal | Carbohydrates: 17.6g | Protein: 27.2g | Fat: 13.8g | Fiber: 3.7g