Spaghetti Squash Chicken Stir Fry

Course: Main Course

Cuisine: Chinese

Keyword: spaghetti squash chicken stir fry

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

Calories: 287kcal

Author: Megan Gilmore

This spaghetti squash chicken stir-fry is an easy weeknight meal that's ready in 20 minutes when you have leftover spaghetti squash to use up. Inspired by classic chow mein, it features noodle-like spaghetti squash strands in a flavorful garlic-ginger sauce.

Print Recipe Add to Collection

US Customary - Metric

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 information is for one-third of the batch. This is automatically calculated using an online database, so it's just an estimate and not a guarantee.

Make it Vegetarian: Omit the chicken and, as a first step, saute a 14-ounce package of firm tofu, crumbled, in the skillet. Season with a half teaspoon each of garlic powder and salt, then continue with the recipe as directed.

Update Note: This recipe was updated in 2025 to be more of a complete meal with ground chicken, rather than just a veggie side dish. If you prefer the original recipe, it calls for sauteeing a chopped red onion and 2 celery ribs in olive oil first, then adding the garlic, ginger, squash, and tamari.

Nutrition