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.
Recipe
Author
Hy-Vee Seasons Magazine
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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.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
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.
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%