A colorful, diabetes-friendly twist on a takeout favorite! Roasted spaghetti squash replaces traditional noodles for a lower-carb base, tossed with tender chicken breast, crisp cabbage, bell peppers, and carrots. A savory blend of low-sodium soy sauce, rice vinegar, and toasted sesame oil brings everything together for a flavorful, protein-packed meal that's both light and satisfying.
For the full nutritional information on this recipe, please visit the recipe page on the American Diabetes Association® (ADA) Diabetes Food Hub here.
Spaghetti Squash Stir-Fry with Chicken & Veggies
Servings: 4
Prep Time: 15 minutes
Cook Time: 40 minutes
A colorful, diabetes-friendly twist on a takeout favorite! Roasted spaghetti squash replaces traditional noodles for a lower-carb base, tossed with tender chicken breast, crisp cabbage, bell peppers, and carrots. A savory blend of low-sodium soy sauce, rice vinegar, and toasted sesame oil brings everything together for a flavorful, protein-packed meal that's both light and satisfying.
Ingredients
- 1 medium spaghetti squash (3 lbs)
- 1 lb boneless, skinless chicken breasts
- 2 tsp olive oil (divided)
- 2 cups green cabbage (shredded)
- 1 red bell pepper (sliced thin)
- 1/2 cup carrots (shredded)
- 1/4 cup green onions (sliced)
- 2 cloves garlic (minced)
- 1 1/2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 2 tsp toasted sesame oil
- 1/2 tsp black pepper (to taste)
- 1/4 cup cilantro
- 1 lime (cut into wedges)
Instructions
- 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.
- 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 to an internal temperature of 165 degrees F. Transfer to a plate.
- 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.
- 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.
- Divide among bowls and garnish with chopped cilantro and a lime wedge.
Notes
- Nutrition Facts (Per Serving): Calories: 310, Total Fat: 10g, Saturated Fat: 1.5g, Cholesterol: 85mg, Sodium: 350mg, Total Carbohydrates: 36g, Dietary Fiber: 7g, Total Sugars: 11g, Added Sugars: 0g, Protein: 31g, Potassium: 900mg
- Recipe Source: American Diabetes Association, Diabetes Food Hub (https://diabetesfoodhub.org/recipes/spaghetti-squash-stir-fry-chicken-veggies)
