Spaghetti squash chow mein whole30 recipes - Dairy free

Author: Shane Arnold

Dairy free Gluten free Grain free Paleo Specific carbohydrate diet legal

This Whole30 Chow Mein is made with spaghetti squash and tastes just like the real thing! This recipe for Spaghetti Squash Chow Main is one of my favorites, and almost the only way that I like to eat spaghetti squash.

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

Spaghetti Squash Chicken Chow Mein

This Whole30 Chow Mein is made with spaghetti squash and tastes just like the real thing! (Paleo, Vegan, Grain/Gluten Free, Whole30, SCD)
Provided by: Every Last Bite
Total time: 65 minutes
Cook time: 50 minutes
Prep time: 15 minutes
Yields: 4 servings
Number of ingredients: 14

Ingredients:

1 spaghetti squash
1 tsp olive oil
1 tbsp sesame oil
1 small onion (finely chopped)
2 cloves garlic
2 tbsp finely chopped ginger
1 large carrot julienned
3 cups chinese cabbage (napa cabbage, shredded)
1/3 cup green onions
1 1/2 cups shredded chicken
2 tbsp coconut aminos ((or tamari/soy sauce))
1 tsp honey ((omit for Whole30))
1 tsp white wine vinegar
1 tbsp sesame oil

Nutrition:

How to cook:

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit)
Cut the spaghetti squash in half lengthwise and scoop out the seeds and stringy middle bit. Rub the 1 tsp olive oil over the inside of each of the squash halves and then place them on a baking tray. Bake in the oven for approximately 30 minutes until the center of the squash is tender.
Remove the squash from the oven and using a fork, scrape out of the inside of the squash horizontally to get strands of "spaghetti"
Heat 1tbsp sesame oil in a large frying pan over medium high heat. Add in the crushed garlic and finely chopped onion and sauté until the onion has softened. Add in the ginger, carrot and cabbage and continue to cook for 4 to 5 minutes unit the carrots are tender and the cabbage has wilted.**
In a sauce pan combine all of the ingredients for the sauce and bring to a boil. Lower the heat and let is simmer for 5 minutes or so.
Add the spaghetti squash, spring onions and shredded chicken to the large pan with the sautéed vegetables. Pour over the sauce and stir until well combined. Garnish with a sprinkle of green onions before serving. Enjoy!

Notes: Spaghetti Squash Chow Mein- paleo, whole30, grain free, This Whole30 Chow Mein is made with spaghetti squash and tastes just like the real thing! (Paleo, Vegan, Grain/Gluten Free, Whole30, SCD)

Tags:

squash chicken chow mein paleo spaghetti squash chow mein keto paleo squash chow mein keto paleo spaghetti squash chicken chow mein paleo spaghetti squash chicken chow mein

Spaghetti Squash Chow Mein

This recipe for Spaghetti Squash Chow Main is one of my favorites, and almost the only way that I like to eat spaghetti squash. The flavor of the sauce goes great with the natural sweetness of the squash. Try it today for a delicious meal!
Provided by: Sabra - This Mom's Menu
Total time: 35 minutes
Cook time: 30 minutes
Prep time: 5 minutes
Yields: 6 servings
Cuisine: Asian
Number of ingredients: 16

Ingredients:

6 boneless, skinless chicken thighs
1/2 tsp garlic powder
1/2 tsp Onion Powder
1/2 tsp Ground Ginger
1/4 tsp ground mustard powder
salt and pepper
1 tbsp coconut oil (divided)
1/4 cup Soy Sauce (or coconut aminos)
10-15 drops liquid stevia (or to taste (exclude this for whole 30))
2 tsp ginger (peeled and grated)
1/4 tsp white pepper
3 cloves minced garlic
1/2 of a white onion (minced)
3 stalks celery (chopped)
2 cups bagged cole slaw mix
1 large spaghetti squash (about 5-6 cups) (cooked and seeds and skin removed)

Nutrition:

Calories: 200 kcal
Serving Size: 1 serving

How to cook:

In a small bowl, combine the garlic powder, onion powder, ground ginger, and ground mustard.
Season chicken thighs with salt and pepper, then sprinkle with the mix of seasonings from the previous step.
Heat 1/2 tbsp of coconut oil in a large skillet over medium high heat. Add the chicken thighs and cook for 8 minutes, then flip and cook another 8-10 minutes or until chicken has fully cooked to an internal temp of 170 degrees F.
While the chicken is cooking, combine the soy sauce, stevia, fresh ginger, and white pepper in a small bowl, mixing well.
Heat the remaining coconut oil over medium heat, in a large skillet. Add the onion, celery, and minced garlic. Cook, stirring often, until onion are translucent and celery has softened.
Add the cole slaw mix, spaghetti squash and the soy sauce mixture to the skillet with onions and garlic. Mix well and cook for about 5-8 minutes or until the cabbage has just begun to soften.
Serve the spaghetti squash, topped with 1 of the cooked sliced chicken thighs on top.

Notes: Spaghetti Squash Chow Mein, Saute the onions until they start to brown, then add the garlic, cabbage, and the celery. Leave them over medium/high heat so that they start to Missing: whole30 | Must include:

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

Provided by: Michelle
Yields: 3 servings
Number of ingredients: 17

Ingredients:

FOR THE CHICKEN
1 lb chicken breast, diced
1 tbsp coconut oil
1 tsp coconut aminos
1/4 tsp sea salt
FOR THE CHOW MEIN
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

Nutrition:

How to cook:

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: Spaghetti Squash Chow Mein, Ingredients: · 1/4 cup reduced sodium soy sauce · 3 cloves garlic, minced · 1 tablespoon oyster sauce · 1 tablespoon brown sugar, packed · 1 Missing: whole30 | Must include:

Spaghetti Squash Chicken Chow Mein (Paleo + GF)

Do you ever want the flavors of take out, but way healthier?! This spaghetti squash chicken chow mein is legit with all the flavor and none of the nonsense!
Provided by: Justin + Erica Winn
Total time: 60 minutes
Cook time: 55 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Chinese
Number of ingredients: 13

Ingredients:

1 medium spaghetti squash
1.5 lbs chicken breasts or thighs, sliced into small pieces
2 tbsp coconut aminos
1 tbsp fish sauce
3 cloves garlic, minced
1 tablespoon maple syrup
1 tsp freshly grated ginger
1 tsp hot sauce
1 tablespoon sesame oil
2 green onions, diced
3 celery stalks, diced
3 cups cole slaw mix ((shredded cabbage and carrots))
Salt and pepper

How to cook:

Preheat oven to 400° Fahrenheit and line a baking pan with parchment paper.
Cut spaghetti squash in half lengthwise and place the halves facing down on the baking pan to cook for 30 minutes.
While the squash is cooking:
In a small bowl, whisk together coconut aminos, fish sauce, garlic, maple syrup, ginger, and hot sauce. Set aside.
Cut up chicken and season with salt and pepper. Heat a large skillet over medium heat and add in sesame oil. Once hot, add chicken and cook until it is cooked through and slightly browned, about 6-7 minutes. Remove from pan and set aside.
Cut up onion, celery, and slaw to have them ready.
Once the squash is done:
Scoop out flesh of the squash with a fork so it breaks apart into strings, set aside.
Heat the same pan you used for the chicken over medium heat. Add more sesame oil if necessary and add onion and celery to cook. Cook until tender, about 3-4 minutes. Stir in the slaw mix until heated through, about 1 minute.
Add in spaghetti squash, chicken, and sauce mixture to the pan and stir until well everything is well combined and the chicken is warmed, about 2-3 minutes. Serve immediately.

Notes: Spaghetti Squash Chicken Chow Mein (Paleo, Whole30, AIP), Spaghetti Squash Chicken Chow Mein (Paleo, Whole30, AIP) - Unbound Wellness. Growing up, my family was all obsessed with Chinese takeout! We often had it as our