This post may contain affiliate links. Please read my disclosure and privacy policy.
The next time you need a high-protein dinner idea, try this spaghetti squash stir fry with ground chicken. (Or any protein you like— see the tips below.) When you have cooked spaghetti squash on hand, it’s ready to eat in about 20 minutes!
I usually call this “spaghetti squash chow mein” in our house, because it’s inspired by classic chow mein, but with a veggie-forward twist. Instead of using noodles, it features noodle-like spaghetti squash, which adds a fun texture and more nutrients to each bite.
You can enjoy it as-is for a high-protein, lower-carb dinner, or serve it with rice for a heartier meal with even more texture. Either way, it’s a hit!
⭐⭐⭐⭐⭐ Featured Review
“I find myself coming back to this recipe again and again. Perfect stand alone dish, and also paired with a protein. Thank you again for great recipes!” – Laura
Ingredients You’ll Need
- Spaghetti Squash. It’s ideal if you can prep the spaghetti squash ahead of time, since it takes the longest to cook. You can cook it in the Instant Pot in about 25 minutes, or bake it in the oven for about 45-50 minutes. (I’ve also tested it in the slow cooker, if you prefer.)
- Ground Chicken. Starting with ground chicken rather than breasts speeds up cooking time, but you can use any other protein you prefer. Try crumbled tofu for a vegan option.
- Veggies. Carrot and green onion add color, texture, and an extra layor of flavor without a lot of extra cooking time.
- Garlic and Ginger. Freshly minced garlic and ginger create most of the flavor in this dish.
- Tamari. This is an easy gluten-free alternative to soy sauce, but you can use regular soy sauce if you don’t need a gluten-free stir-fry.
- Toasted Sesame Oil. This type of oil is typically not used for cooking. Instead, you should add it at the end for extra flavor. (It’s optional; just a little bit goes a long way.)
How to Make Spaghetti Squash Chicken Stir Fry
Step 1:
Assuming your spaghetti squash is already cooked, preheat a large skillet with a lid over medium-high heat for 2 minutes. Once the surface is hot, add the ground chicken and season with a half teaspoon of fine sea salt.
Use a spatula to break the meat into smaller pieces and stir often until it is browned. This should take about 6 to 8 minutes. I like to shred the carrot while I wait on this to cook.
When the meat is no longer pink, add the minced garlic and ginger, and stir until fragrant, about 1 minute more.
Step 2:
Add the shredded carrot and a tablespoon of tamari, then stir well. Then add the spaghetti squash strands, a quarter teaspoon of ground black pepper, and the other two tablespoons of tamari. Use a fork to break up the strands, then cover the pan with a lid.
Let the veggies cook covered for 5 minutes.
Step 3:
When the timer goes off, remove the lid and stir again. Taste the stir fry and season to taste, adding another half teaspoon of salt, if needed, and a teaspoon of toasted sesame oil. Stir in the green onions, then serve warm.
This stir fry is delicious as-is, or you can serve it over cooked rice. Garnish with freshly chopped cilantro and lime wedges, if desired. I think a squeeze of fresh lime brightens up the flavor when you serve it.
Storage Tips
Leftover stir fry can be stored in an airtight container in the fridge for up to 3 days. Reheat it in the skillet over medium high heat for 5 minutes when you want to serve it warm again.
Spaghetti Squash Chicken Stir Fry
Ingredients
- 1 pound ground chicken
- fine sea salt and black pepper , to taste
- 2 cloves garlic , minced
- 1 inch fresh ginger , minced
- 1 large carrot , shredded
- 3 tablespoons tamari (gluten-free soy sauce)
- 4 cups cooked spaghetti squash (from a 3-pound squash)
- 3 green onions , chopped (white and green parts)
- 1 teaspoon toasted sesame oil
Instructions
- Preheat a large skillet with a lid over medium-high heat for 2 minutes. Once the surface is hot, add the ground chicken and season with ½ teaspoon fine sea salt. Use a spatula to break up the meat into small pieces, stirring often. Cook until you no longer see any pink, about 6 to 8 minutes.
- When the meat is done cooking, add the garlic and ginger and stir until fragrant, about one more minute. Then add the carrots and a tablespoon of tamari and stir again.
- Add the cooked spaghetti squash strands and the remaining two tablespoons of tamari. Use a fork to break up the strands, and stir well so everything gets coated evenly. Cover the pan with a lid and let the veggies cook covered for 5 minutes.
- Remove the lid and stir well. Carefully taste the stir fry, then adjust the seasoning as needed. I usually add another ½ teaspoon of fine sea salt and a ¼ teaspoon of ground black pepper. Then stir in a teaspoon of toasted sesame oil, if desred.
- Serve warm right away and garnish with fresh cilantro and lime wedges, if you like. (I love both of these toppings, but when I don't have them, it's still delicious.) Serve with cooked rice for a more substantial meal, if desired. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Notes
Nutrition
More Recipes to Try
If you try this recipe, please leave a comment and star rating below to let me know how you like it.
Do you think this would freeze okay? Thanks!
Hydrating vegetables like spaghetti squash don’t thaw as well after being frozen, but if you don’t mind a more mushy texture, then I think it will be okay flavor-wise.
Delicious!! It was more flavourful than I thought it would be 😊 I added 1 diced chicken breast for some extra protein.
I too love soups, so filling healthy and what the whole family needs on a cold winters day. Great post I will defiantly be trying some!
Oh Megan, this was good! I used toasted sesame oil in place of the olive oil but otherwise followed it as written. Very delicious and fills you up without feeling bloated. My husband liked it, too. This will go into our regular rotation to alternate with egg roll in a bowl.
Awesome! Im always happy when ypu post recipes that are friendly for “food combining ” , which is what i follow as a diet. Great dish! Thanks!
Looks great and a great way to eat veggies! I have spaghetti squash laying around 🙂 so it would be a great way for me tonuse it. Im perfectly fine using sou sauce, but wondering if coconut aminos would work?
Yes, you’ll just need to season it with extra salt because I think coconut aminos are a little less flavorful.
This was seriously AMAZING. I could eat the whole thing!!
Great tasty recipe! I just made it and both me and my husband loved it! It’s easy and delicious.
Easily one of our new favorite weeknight dinners. After switching over to a healthy lifestyle it’s been challenging to find foods that compare to my old food choices. Last night I made this for myself and my boyfriend and he made the comment that this was the best tasting Chinese food he has had in years, and we used to go out to eat more than average. This is now printed out and on our top favorite dinners. It’s incredibly easy to make, healthy and delicious! It’s been surprising but healthy food can taste even better than the food we were so used to eating.
I’m so happy to hear this! Glad you both enjoyed it!
I can’t believe how good this recipe is. My family absolutely loves it. Thanks so much!