This Asian inspired meal checks so many of my boxes! Healthy fresh ingredients, color, flavor, texture and of course it’s gluten free! A nice change of pace from my usual stir fries that are made with noodles or rice, this grain free dish won’t leave you feeling stuffed!
We have spaghetti squash quite often, but usually I make an Italian dish like this Twice Baked Spaghetti Squash. Who knew this humble veggie could also stand in for Chinese noodles!
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“Lo Mein” Squash Noodles:
- 1 small spaghetti squash
- 2 tbsp. olive oil
- cooking spray
For the stir fry:
- 12 oz. chicken breast, cubed
- olive oil spray
- toasted sesame oil
- olive oil
- 1/2 cup snow peas
- 1/2 cup red bell pepper, cut into strips
- 1/2 cup carrots, sliced
- 1 garlic clove, sliced thin
- 1/2 cup mushrooms (white button or baby bella), thin sliced
- 1/4 cup scallions, divided use
For the Sauce:
- 2 tbsp. coconut aminos
- 2 tbsp. gluten free oyster sauce
- 1 tbsp. mirin
- 1 tsp. honey
- 1/2 tsp. powdered ginger
This is a basic preparation for spaghetti squash that you can use as a starting point for so many recipes. First, cut the squash in half and use a spoon to scrape out the seeds. Brush each side with 1 tbsp. of olive oil. I am not salting the squash at this point, because this recipe is already heavy on sodium. You can certainly season it if you like!
Line a baking sheet with foil and mist with cooking spray. Place the squash cut side down and roast for 1 hour at 400º.
Use tongs to carefully turn the squash over, and let it cool for a few minutes.
Use 2 forks to shred the spaghetti squash. Transfer to a bowl and set aside.
Now that we have our lo mein “noodles” we can move on with the rest of the recipe.
Mise En Place
Organization is the key to stir fry recipes! Before you cook, be sure to have all the ingredients prepped and ready to go – “everything in its place”. That means chopping the veggies, dicing the chicken and stirring the sauce ingredients together.
Coat a large nonstick skillet with olive oil spray and add 1 tbsp. olive oil and 1 tsp. sesame oil. Begin browning the chicken, do it in batches if needed so you don’t crowd the pan. You want to get a little color on the outside of the chicken at this point, but it does not have to be cooked through. We’ll finish it at the end of the recipe.
When all sides have been browned set the chicken aside in a bowl. Add the carrots, peppers and snow peas to the skillet with 1 tsp. sesame oil. Stir fry for several minutes until crisp tender. Next add the mushrooms, garlic and 1/2 of the scallions along with another tsp. of sesame oil. Cook 1 minute longer.
Now add back the chicken and toss well with the veggies. Using tongs, add the spaghetti squash to the skillet in 1/4 cup portions so that it is well distributed. Whisk the sauce and pour it over everything, and stir-fry one minute longer to thicken and meld the flavors.
Transfer to a serving bowl and top with the remaining scallions.
Can you guess how it tasted? It was delicious! And I will definitely be experimenting with spaghetti squash in more of my Asian inspired recipes!
Notes ♪♫ I am a big fan of using Coconut Aminos in place of gluten free Soy Sauce. That’s because it has significantly less sodium, which is important in our household. If you are not limiting salt in your diet, try using Tamari for a rich, umami flavor.