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Spaghetti Squash Stir-Fry with Chicken & Veggies
15 min prep time
40 min cook time
4servings
How to Make Spaghetti Squash Stir-Fry with Chicken & Veggies
This colorful stir-fry swaps noodles for roasted spaghetti squash, creating a lower carb base that’s still hearty and satisfying. Paired with lean chicken breast and a medley of crisp vegetables, it’s finished with a savory-sweet sesame soy sauce for balanced flavor. With plenty of fiber and protein, it’s a diabetes-friendly meal that doesn’t sacrifice taste.
15 min prep time
40 min cook time
4servings
3 cups veggies, 4 oz chicken
Print Recipe >
Step-By-Step Instructions:
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Preheat the oven to 400 degrees F. Cut the squash in half lengthwise and scoop out the seeds. Place cut-side down on a baking sheet and roast until tender, 30–40 min. Let it cool slightly, then shred into strands with a fork.
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While the squash roasts, heat 1 tsp olive oil in a large skillet over medium-high heat. Add the chicken, season lightly with black pepper, and cook until golden and cooked through. Transfer to a plate.
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Add the remaining teaspoon of olive oil to the skillet. Stir in the garlic, cabbage, bell pepper, and carrots. Cook for 3–5 minutes, until just tender but still crisp.
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Return the chicken to the skillet along with the spaghetti squash strands and green onions. Drizzle in soy sauce, rice vinegar, and sesame oil. Toss to combine and heat through.
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Divide among bowls and garnish with chopped cilantro and a lime wedge.
Nutrition facts
4 Servings
-
Serving Size
3 cups veggies, 4 oz chicken
- Amount per serving Calories 310
- % Daily value*
-
Total Fat
10g
13%
- Saturated Fat 1.5g 8%
- Trans Fats 0g
- Cholesterol 85mg 28%
- Sodium 350mg 15%
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Total Carbohydrate
36g
13%
- Dietary Fiber 7g 25%
- Total Sugars 11g
- Added Sugars 0g 0%
- Protein 31g
- Potassium 900mg 19%
Ingredients
1 medium spaghetti squash
3 lbs
boneless, skinless chicken breasts
1 lbs
olive oil (divided)
2 tsp
green cabbage (shredded)
2 cup
red bell pepper (sliced thin)
1 whole
carrots (shredded)
1/2 cup
green onions (sliced)
1/4 cup
garlic (minced)
2 clove
low-sodium soy sauce
1 1/2 tbsp
rice vinegar
1 tbsp
toasted sesame oil
2 tsp
black pepper (to taste)
1/2 tsp
cilantro
1/4 cup
lime (cut into wedges)
1 whole
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