Spaghetti Squash Ramen
All the delicious flavors for the classic without the carbs
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.