Recipe time! As promised Paleo Spaghetti Squash & Chicken Chow Mein recipe. I took this recipe, added grilled chicken and tweaked it just a teeny bit. You can print the recipe out at the bottom of my post.
Erik and I love the No salt seasoning from Costco, (side note, we get a LOT of our spices from costco because you can get a 14.5 oz container of it for half the price of a teeny container at the grocery store, and they have a lot of good spices.)
Look just pure seasoning, no junk. The fact that there is no salt is awesome because we feel really good about giving it to our kids. I will say the because the seasoning has some pepper in it, we do not put a lot on the kids chicken pieces, but we LOVE it.
On my way home from work I called Erik and gave him instructions on how to cook the spaghetti squash, so that it would be ready by the time I got home (teamwork for the win). This means I wasn’t around to take pictures of the squash when he put it in the oven. But here are the basics, he lined a 13×9 pyrex dish with foil, cut the spaghetti squash in half length-wise and scooped out seeds. He put the spaghetti squash skin side up and poured 1/2 inch of water in the bottom of the pan and baked it at 400 degrees for 30-40 minutes, until flesh was very tender. Once I got home, I scooped out the flesh and set it aside while I made the rest of the Chow Mein.
Erik is in charge of all things that require the grill, so he seasoned the chicken and put them on the grill.
Meanwhile, I mixed together the coconut aminos, garlic, coconut sugar and ginger. Then I cooked the onion and celery. Make sure to use a big enough skillet so you can put your entire meal in it.
Once the onions were tender and translucent, I stirred in the cole slawand cooked it until it was just soft enough not to crunch like cole slaw.Then I stirred in the spaghetti squash and sauce, freaking yum…
It was really delicious. If you try it out, let me know what you think of it.
Spaghetti Squash & Chicken Chow Mein Print
- 1 large spaghetti squash
- 1/4 cup coconut aminos
- 4 cloves garlic, minced
- 1 tablespoon coconut sugar
- 2 teaspoons freshly grated ginger
- 2 tablespoons olive oil
- 1 onion, diced
- 3 stalks celery
- 2 cups cole slaw mix (my mix has cabbage, carrots and broccoli florets)
- 4 chicken breasts
- No salt seasoning (or any other seasoning you like to put on your chicken)
Line a 13×9 pyrex dish with foil. Cut your spaghetti squash in half length-wise and scoop out seeds. Lay spaghetti squash skin side up and pour 1/2 inch of water in the bottom of the pan. Bake at 400 degrees for 30-40 minutes, until flesh is very tender. Once done, scoop out flesh with a fork so it breaks apart into strings, set aside.
Meanwhile, season chicken breast with the no salt seasoning, and grill.
In a small bowl, mix together coconut aminos, garlic, coconut sugar and ginger; set aside.
Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender and the onions are translucent. Stir in cole slaw until heated through.
Stir in spaghetti squash and sauce until well combined.