One-Pan Spaghetti Squash Chow Mein is stuffed with veggies and healthy protein! Recipe on

This Spaghetti Squash Chow Mein is just my latest tribute to a long-time love: the versatile, delicious, easy-going spaghetti squash. Once I tried cooking spaghetti squash in the microwave, it opened up a whole new world and I’ve never looked back.

If you’re looking for more spaghetti squash goodness, see my Spicy Spaghetti Squash Beef Bowl, One-Pan Spaghetti Squash Chicken Chorizo Skillet, or even my Simple Spiced Spaghetti Squash for an easy side dish.  

So when I saw Little Bits Of’s recipe on Pinterest (I love getting inspiration for meals on Pinterest! Do you? Follow along…) I knew I had to make my own version. I also have a bit of a thing for one-pan meals, specifically skillet meals, so when that concept is combined with spaghetti squash, I can’t resist.

One-Pan Spaghetti Squash Chow Mein is stuffed with veggies and healthy protein! Recipe on GrokGrub.comRegarding the best pan for this Spaghetti Squash Chow Mein, I used a big cast-iron skillet. However, I’ve been reading this article/thread over on Serious Eats (huge Serious Eats fan here) and cannot wait to add a wok to my collection of kitchenware. I’ve recommended the one I have my eye on below the recipe, give it a look.

One-Pan Spaghetti Squash Chow Mein is stuffed with veggies and healthy protein! Recipe on

One-Pan Spaghetti Squash Chow Mein (Grain-Free)

Preparation 20 mins 2017-11-18T00:20:00+00:00
Cook Time 20 mins 2017-11-18T00:20:00+00:00
Serves 4     adjust servings

Spaghetti Squash Chow Mein: a simple grain-free, gluten-free, veggie-stuffed dinner for the whole family.


  • 1/2 tbsp sesame oil
  • 1/2 tbsp coconut oil
  • 1 medium onion, sliced thin
  • 3 garlic cloves, minced
  • 1/2 cabbage, sliced thin
  • 2 small carrots, shredded
  • 1 2-lb 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
  • 1/2 tsp black pepper
  • 1/2 lb shrimp (peeled and de-veined)
  • 5 oz cooked chicken (~1 large breast/thigh) chopped or sliced thin
  • Green onions, spring onions, or chives


  1. In a large wok of skillet, heat the coconut oil and sesame oil over medium-low heat. Cook the onions in the oil until soft and translucent.
  2. Add the minced garlic and cook for approximately 30 seconds, until fragrant, then add the sliced cabbage and shredded carrots. Cook for 10 minutes, until the vegetables are soft while you prepare the spaghetti squash.
  3. Carefully pierce the spaghetti squash rind several times at various places with a sharp 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, being careful of escaping steam. Let sit to cool while you prepare the sauce.
  4. Mix together the coconut aminos, honey, fish sauce, grated ginger, chili flakes, salt, and black pepper.
  5. Remove the seeds from the center of the spaghetti squash and scrape the spaghetti squash strands into the veggies in the wok or skillet. Stir together, then add the sauce, shrimp, and add the cooked chicken. Heat until the shrimp are pink and cooked, then taste for seasoning and add more salt, chili flakes, grated ginger, fish sauce, etc. if desired.
  6. Top with green onions, spring onions or chives (snipped thin), and serve warm.


6 reviews
Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 248kcal Calories from fat 70
% Daily Value
Total Fat 8g 12%
Saturated Fat 3g 15%
Transfat 0g
Cholesterol 98mg 33%
Sodium 893mg 37%
Carbohydrate 28g 9%
Dietary Fiber 5g 20%
Sugars 14g
Protein 19g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
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