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Spaghetti Squash Ramen

All the delicious flavors for the classic without the carbs
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Course: dinner, Main Course
Cuisine: American
Ingredients Method Notes

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)

Method
 

  1. 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.
  2. 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.
  3. 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.