Spaghetti Squash Chicken Chow Mein

I saw a recipe for Spaghetti Squash Chow Mein from www.petitecanteen.com which is where the base of this recipe comes from if you'd like to check out the original version. I decided I wanted to have some protein in it and I thought it needed a little more kick so I adjusted the ingredients a bit.

Ingredients:
1 Spaghetti Squash
1 pound of precooked chicken ( i chopped up some left over chicken thighs but I think next time I will make some extra sauce and marinate and shred the chicken)
2.5 cups of Green Giant Asian Vegetable Blend ( or 1 cup shredded carrot and 1.5 cups of shredded  napa cabbage)
1 8 oz can of water chestnuts 
3 stalks of chopped scallions
3 cloves of garlic minced
1.5 Tablespoons of sesame oil ( or olive oil if you don't have any)
3 Tablespoons of reduced sodium soy sauce 
2 Tablespoons of Braggs Apple Cider Vinegar ( or Rice Vinegar)
1 teaspoon brown sugar
1/2 tsp of ground ginger
1/4 tsp of black pepper
1/2 tsp of red pepper flakes ( less if you prefer)

Preheat over to 425 F. Cut the Spaghetti Squash in half length wise and scoop out the seeds. Place cut side down in a baking pan with half a cup of water and bake for 45 minutes. When you remove it from the oven, flip the halves over and wait for them to cool down a bit before scooping the cooked squash from the outer shell. Set it aside.

In a bowl mix together the soy sauce, vinegar, sugar, ginger, pepper, and red pepper flakes. Set aside.

Heat oil in a large wok or skillet ( I used a cast iron pan) Cook veggies, water chestnuts, and garlic for 2 minutes then add scallions, cooked squash, chicken and the sauce mixture. Cook another few minutes until all ingredients are  combined. Garnish with more scallions and serve immediately!

If you enjoy this recipe and would like more you can join our free Clean Eating group on facebook to enjoy our recipes or add your own!

​https://www.facebook.com/groups/311992802257711/

---