Spaghetti Squash Chow Mein

Recipe

Main Dish
Spaghetti Squash Chow Mein

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5 out of 5 stars
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3 ratings

Recipe Data

4
Servings
20min
Prep
1hr10min
Total

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    Description

    Tired of all your traditional spaghetti squash recipes? Try our Spaghetti Squash Chow Mein for a new take on this hearty squash.

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    2 (1-1/2-to-1-3/4-lbs. each) spaghetti squash
    2 tbsp. Gustare Vita olive oil, divided
    1 tbsp. Hy-Vee toasted sesame oil
    1 small yellow onion, finely chopped
    2 clove(s) garlic, minced
    3 c. Hy-Vee Kitchen picked rotisserie chicken
    2 tbsp. gingerroot, minced
    2 tbsp. gluten-free soy sauce
    1 tbsp. Gustare Vita white wine vinegar
    1 tsp. Chinese 5 spice seasoning
    ½ tsp. kosher salt
    3 c. Napa cabbage
    1 c. precut matchstick carrots, or shredded carrots
    ½ c. celery, diagonally sliced
    Green onions, sliced; for garnish
    Black sesame seeds, for garnish

    Things To Grab

    • Large rimmed baking pan
    • Aluminum foil
    • Silicone pastry brush
    • Fork
    • Large nonstick skillet
    • Meat thermometer
    • Large bowl
    • Paper towels

    Directions

    1. Preheat oven to 450 degrees. Line a large rimmed baking pan with foil. Brush inside of spaghetti squash with 1 tablespoon olive oil. Place, cut sides down, in prepared baking pan. Roast 35 to 40 minutes or until fork-tender. Remove from oven; turn squash halves over and cool 10 minutes. Scrape baked squash crosswise with the tines of a fork to create strands and remove flesh from shells. Set squash aside; reserve shells. 

    2. Heat an additional 1 tablespoon olive oil and sesame seed oil in a large nonstick skillet over medium heat. Add onion and garlic. Cook 2 to 3 minutes or until softened, stirring occasionally. Stir in rotisserie chicken, ginger, gluten-free soy sauce, white wine vinegar, Chinese 5 spice, and kosher salt. Cook 2 to 3 minutes or until heated through (165 degrees). Transfer to a bowl; cover to keep warm. Wipe skillet clean with paper towels. 

    3. Add spaghetti squash, shredded cabbage, carrots, and celery. Cook over medium heat 2 to 3 minutes or until cabbage is slightly wilted, stirring frequently. Return chicken mixture to skillet; stir until combined. Spoon mixture into reserved squash shells. Garnish with green onions and black sesame seeds, if desired.

    Nutrition facts

    Servings

    437 Calories per serving

    Amounts Per Serving

    • Total Fat: 23g
    • Cholesterol: 79mg
    • Sodium: 1084mg
    • Total Carbohydrates: 31g
    • Protein: 30g

    Daily Values

    0%
    Iron 15%
    0%
    Calcium 11%
    0%
    Vitamin D 3%
    0%
    Potassium 20%