Enjoy a healthy and delicious take on classic chow mein! We’re bringing all the taste but none of the junk to this comfort dish, using the ubiquitous power of the mighty, nutrient-loaded spaghetti squash to replace starchy, fried noodles.
Spaghetti squash is low in calories, but abundant in vitamin C, B6 and manganese—a mineral proven to help your body process fats and carbohydrates. Want more sweet, sweet squashy facts? Spaghetti squash is also an excellent source of fullness promoting fibre, so unlike those noodles that will leave you hungry in a couple of hours, this vegetable will keep you satiated, longer.
Ready to whip up one of our favourite healthy comfort meals? Let’s get to it. If you love it as much as we think you will, grab our Fast & Furiously Fit guide. This recipe is one of the dozens in this bestselling ebook, and it’s proof that eating meals you love and eating meals that are good for you are not mutually exclusive concepts. Use promo code FASTED30 for 30% off the guide.
Spaghetti Squash Chow Mein
(makes two servings)
- ½ tbsp sesame oil
- ½ tbsp coconut oil
- 1 medium onion, sliced thin
- 3 garlic cloves, minced
- ½ cabbage, sliced thin
- 2 small carrots, shredded
- 1, 2 pound spaghetti squash
- 2 tbsp coconut aminos
- 1 tbsp honey
- 2 tsp fish sauce
- 1-inch worth of freshly-grated ginger
- 1 tsp red chili flakes
- 1 tsp salt, or to taste
- ½ tsp black pepper
- ½ pound shrimp (peeled and de-veined)
- 8 ounce cooked chicken (~2 breasts/thighs) chopped or sliced thin
- Green onions, spring onions, or chives
- In a large skillet, heat coconut and sesame oils over medium-low heat. Cook the onions until soft and translucent.
- Add the minced garlic and cook until fragrant. Add cabbage and carrots. Cook for 10 minutes. While cooking, prepare the squash.
- Pierce the squash in several places with a knife. Microwave for 6 minutes on high, then turn the squash over and cook for an additional 6 minutes. Remove from the microwave, and split open from end to end. Let sit to cool while you prepare the sauce.
- Mix coconut aminos, honey, fish sauce, grated ginger, chili flakes, salt and black pepper.
- Remove seeds from the center of the squash. Using a fork, scrape spaghetti squash strands into the vegetables in the skillet. Stir together, add sauce, shrimp, and cooked chicken. Heat until shrimp are pink and cooked.
- Top with green onions, spring onions or chives and serve.