I find Spaghetti Squash to be an excellent low carb alternative to noodles. That’s what I used here to make this low carb version of Chicken Chow Mein. So much deliciousness!
Ingredients:
1 Spaghetti Squash
1 Tablespoon each Sesame Oil & Olive Oil
1 Tablespoon diced Garlic
1/2 cup each coarsely chopped Oyster Mushrooms, sliced Red Bell Pepper, sliced White Onion.
1 1/2 cups Chicken Breast cut into bite sized pieces
1 tablespoon diced fresh Ginger
1 tablespoon diced Cilantro
2 tablespoons sliced Green Onion
1 cup fresh Bean Sprouts
1 8 oz can whole Water Chestnuts
Soy Sauce & Fish Sauce to taste
Salt to taste
1 fresh Lime sliced in half
Instructions:
Preheat oven to 400 degrees. Slice Spaghetti Squash in half length-wise. Drizzle lightly cut side with Olive Oil. Place cut side down on baking sheet. Poke several holes in the skin of each of the halves. Place in oven and roast for 30-40 minutes for an al dente type texture. Roast longer if you prefer to the noodles softer.
Meanwhile, heat remaining Olive Oil at medium-high heat and saute Mushrooms, Onions and Bell Pepper for 3-4 minutes (until they begin to soften). Add Minced Garlic and saute another minute or so. Turn heat to low.
In a separate pan heated with Sesame Oil, brown Chicken 3-4 minutes.
3. Add remaining ingredients, except Chicken and Lime, to the vegetable mixture. Stir and cook on low 5-7 minutes or until warmed through.
4. Check to see that Chicken is cooked through, once confirmed add it to the vegetable mixture. Squeeze fresh lime juice over and toss together. Set on super low if you’re still waiting for the Squash to finish.
5. Pull finished Squash from the oven. With cut side facing up, use a fork and scrape the prongs against the flesh. This will result in spaghetti type strings.
Place the veggie mixture over the faux pasta, serve and dig in! I hope you enjoy. :)