Ramen with Spaghetti Squash and Curry

27 Mar Ramen with Spaghetti Squash and Curry

This recipe finds inspiration in a number of places – first, my love of ramen and how comforted every time I eat it. Secondly, THIS post from Paleo Gluten Free Eats. The perfect bite of ramen noodles (spaghetti squash in this case) coated in delicious broth and paired with tasty veggies is worth the effort of pulling all of these components together. Here is a spin on classic ramen that removes the traditional noodles, making the dish available to those looking for veggie forward meals.

Spaghetti Squash Ramen

All the delicious flavors for the classic without the carbs

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Prep Time 45 mins

Cook Time 15 mins

Total Time 1 hr

Course dinner, Main Course

Cuisine American

Ingredients

  

For the broth:

• 1/4 c tahini
• 1 TB red curry paste I use Thai Kitchen
• 1 tsp ground ginger
• 2 dates pitted
• 3 garlic cloves
• 1 can Full fat coconut milk
• 2 TB Coconut Aminos
• 6 c Vegetable Broth or Stock

Veggies and additions

• 2 TB Cooking Oil Avocado, Olive
• 8 oz Mushrooms chopped
• 2-3 large handfuls Spinach chopped
• 4 Green Onions white and green parts, chopped
• 1 Spaghetti Squash cooked, and removed from skin*
• 1 Lime quartered
• 6 eggs (optional) boiled for 6-7mins, peeled and cut in half
• Cilantro (optional for garnish)
• Sesame Seeds (optional for garnish)
• Red pepper flakes (optional for garnish)

Instructions

 

• Combine all ingredients for broth other than the veggie stock into a high speed blender and blend until smooth. Put ingredients into a sauce pan and add the veggie stock. Heat broth on low heat just until warm and turn off the burner. DO NOT let it come to a boil, this can cause the broth to separate.
• Heat cooking oil in a sauce pan and add green onion and mushrooms. Cook for about 8 mins until mushrooms are soft and then add spinach. Stir until spinach wilts, and then remove from heat.
• Place cooked spaghetti squash into a serving bowl. Top with broth, veggie saute, eggs (if using) and garnishes (if using). Squeeze a lime overtop before digging in.

Notes

*To cook spaghetti squash, cut in half lengthwise, remove seeds, place face down on a pan and cook in a 350˚F oven for 50 minutes. To remove flesh, scrape with a fork once it is soft from baking.

Keyword ramen, spaghetti squash