Spaghetti Squash Stir-Fry with Ginger-Turmeric Chicken

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

A vibrant stir-fry featuring roasted spaghetti squash and ginger-turmeric marinated chicken, delivering a warm and wholesome Whole30 dinner. This Asian Fusion Whole30 recipe (gluten free), ready in about 65 minutes, pairs spaghetti squash, chicken breasts, and fresh ginger root for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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.

Ingredients

• 1 medium (about 3 lbs) spaghetti squash
• 2 large (about 1 lb) chicken breasts
• 1 tbsp grated fresh ginger root
• 1 tsp ground turmeric
• 3 minced garlic cloves
• 3 tbsp coconut aminos
• 3 tbsp extra virgin olive oil
• 3 sliced scallions
• 1 medium red bell pepper, thinly sliced
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro

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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.