Spaghetti Squash Stir-Fry with Ginger-Turmeric Chicken

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant stir-fry featuring roasted spaghetti squash and ginger-turmeric marinated chicken, delivering a warm and wholesome Whole30 dinner. This Asian Fusion-inspired Whole30 recipe (gluten free), ready in about 65 minutes, pairs spaghetti squash, chicken breasts, fresh ginger root for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 45 min Serves 4 Asian Fusion cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Cut 1 medium spaghetti squash in half lengthwise and scoop out seeds. Drizzle each half with 1 tbsp extra virgin olive oil and sprinkle 1/2 tsp sea salt. Place cut-side down on a baking sheet and roast for 40 minutes until tender. Let cool slightly, then use a fork to scrape out the strands into a large bowl.
  2. Step 2: Meanwhile, in a medium bowl, combine 1 lb chicken breasts cut into 1-inch strips with 1 tbsp grated fresh ginger, 1 tsp ground turmeric, 2 minced garlic cloves, 2 tbsp coconut aminos, 1/2 tsp sea salt, and 1/4 tsp black pepper. Toss to coat and let marinate for 15 minutes.
  3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add marinated chicken strips and cook for 5-6 minutes until golden and cooked through. Remove chicken and set aside.
  4. Step 4: In the same skillet, add 1 tbsp olive oil. Sauté 1 thinly sliced red bell pepper and 1 minced garlic clove for 3 minutes until tender-crisp. Add 3 sliced scallions and cook 1 minute more.
  5. Step 5: Add the roasted spaghetti squash strands to the skillet along with the cooked chicken. Pour 1 tbsp coconut aminos and 1 tbsp fresh lime juice over the mixture. Toss well and cook for 2-3 minutes until heated through and flavors meld.
  6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve immediately.

Frequently asked questions

How long does Spaghetti Squash Stir-Fry with Ginger-Turmeric Chicken take to make?

Total time is about 65 minutes (20 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spaghetti Squash Stir-Fry with Ginger-Turmeric Chicken?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti squash from drying out.

Can I substitute ingredients in Spaghetti Squash Stir-Fry with Ginger-Turmeric Chicken?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spaghetti Squash Stir-Fry with Ginger-Turmeric Chicken for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Spaghetti Squash Stir-Fry with Ginger-Turmeric Chicken whole30?

Yes — this recipe is tagged whole30, gluten free, dairy free, paleo based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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