asian spaghetti squash bowls

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Serves: 4


1 large spaghetti squash

Extra virgin olive oil

1 large breast of chicken

Asian seasoning sauce of choice I use teriyaki chicken

1 red bell pepper

1 large celery stalk

1/2 zucchini

1 large carrot

4 cloves of garlic

3 straws of green onion

Roasted sesame seeds


Spaghetti squash:

Preheat oven to 350 degrees

Cut spaghetti squash in half long ways. Remove all seeds and loose strings.

Cover lightly with olive oil, sprinkle with garlic salt and turn face down on a cookie sheet

Allow to cook for 30 minutes. check your squash by trying to fork scrape the flesh. if it is hard to remove, allow it to continue cooking until it is spaghetti texture. Check your squash every 5-10 minutes after checking at 30 minutes to prevent overcooking.

Chicken and veggies:

Slice each vegetable into small bite sized pieces keeping them individual.

Smash garlic with a garlic press.

Cut chicken into bite size pieces. Add to a hot oiled skillet. Cook until almost finished.

add carrots and celery to the skillet. continue cooking until the chicken is finished and carrots are almost soft.

Add all remaining veggies and sauce packet. Cook until warm but not hot as the veggies will get mushy.


Scrape a generous portion spaghetti squash out of the rind and place in a serving bowl. Top with chicken and veggie sauce. Sprinkle with roasted sesame seeds. Enjoy your Asian Spaghetti Squash Boats!

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You might also enjoy Zesty Chicken Salad

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