spicy-peanut-ramen- (2)

Spicy Peanut Spaghetti Squash Ramen

Ingredients


1 large spaghetti squash cooked and shredded, see notes
8 oz crimini mushrooms sliced
2-3 tsp olive oil
1/2 cup cilantro
1/4 cup peanuts or cashews, chopped
2 limes cut into wedges
black sesame seeds to taste
red pepper flakes to taste
4 cups vegetable broth chicken broth
chili oil optional, for added heat

Broth

1 can coconut milk full-fat, canned
1/2 cup peanut butter or cashew/almond butter for paleo/whole30
2 tbsp coconut amino
2 tbsp dates pitted
1 tsp green curry paste
1 tsp ground ginger
3 cloves garlic

Cooking Instructions


In a frying pan, add sliced mushrooms and a drizzle of olive oil. Saute until golden, stirring on occasion. Then set aside.
In a blender or food processor, puree ingredients for the broth until smooth. Then combine with vegetable broth in a saucepan and heat on the stove over medium heat until simmering.
Add spaghetti squash noodles and sauteed mushrooms to the saucepan and heat until it reaches the desired tempeture.

Remove from heat and top with fresh lime juice, sesame seeds, cilantro, chopped peanuts, red pepper flakes and optional chili oil to taste. Enjoy!

How to bake spaghetti squash:

Cut spaghetti squash in half lengthwise
Use a large spoon to scrape the seeds from the center
Lay face up on baking tray and brush lightly with olive oil
Bake on 450*F for 25 minutes
Then scrape “noodles” from the squash using a fork

Spicy Peanut Spaghetti Squash Ramen

Prep Time: 15 Minutes

Cook Time: 5 Minutes

Total Time: 20 Minutes

Servings: 4

Calories: 594 Per Serving

Meal Type

Nutrition Facts

Calories: 594kcal | Carbohydrates: 45g | Protein: 16g | Fat: 45g | Saturated Fat: 17g | Sodium: 1319mg | Potassium: 940mg | Fiber: 8g | Sugar: 18g | Vitamin A: 1139IU | Vitamin C: 17mg | Calcium: 125mg | Iron: 5mg

Applied Diet Types

  • Clean Eating
  • Gluten Free
  • Paleo
  • Vegan
  • Whole30

Ingredients


1 large spaghetti squash cooked and shredded, see notes
8 oz crimini mushrooms sliced
2-3 tsp olive oil
1/2 cup cilantro
1/4 cup peanuts or cashews, chopped
2 limes cut into wedges
black sesame seeds to taste
red pepper flakes to taste
4 cups vegetable broth chicken broth
chili oil optional, for added heat

Broth

1 can coconut milk full-fat, canned
1/2 cup peanut butter or cashew/almond butter for paleo/whole30
2 tbsp coconut amino
2 tbsp dates pitted
1 tsp green curry paste
1 tsp ground ginger
3 cloves garlic

Cooking Instructions


In a frying pan, add sliced mushrooms and a drizzle of olive oil. Saute until golden, stirring on occasion. Then set aside.
In a blender or food processor, puree ingredients for the broth until smooth. Then combine with vegetable broth in a saucepan and heat on the stove over medium heat until simmering.
Add spaghetti squash noodles and sauteed mushrooms to the saucepan and heat until it reaches the desired tempeture.

Remove from heat and top with fresh lime juice, sesame seeds, cilantro, chopped peanuts, red pepper flakes and optional chili oil to taste. Enjoy!

How to bake spaghetti squash:

Cut spaghetti squash in half lengthwise
Use a large spoon to scrape the seeds from the center
Lay face up on baking tray and brush lightly with olive oil
Bake on 450*F for 25 minutes
Then scrape “noodles” from the squash using a fork
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