Spicy Peanut Spaghetti Squash Ramen

Whole30 and vegan spicy peanut ramen! Fast and easy spaghetti squash noodles with spicy peanut lime broth. A healthy vegetarian ramen recipe for the whole family.

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Prep Time: 15

Cook Time: 5

Total Time: 20

Course: Main Dish

Servings: servings

Calories: 613kcal

Ingredients

1 large spaghetti squash cooked, see notes
8 oz crimini mushrooms sliced
2-3 teaspoons olive oil for cooking mushrooms
1/2 cup cilantro
1/4 cup chopped peanuts or cashews
2 limes sliced in wedges
black sesame seeds to taste
red peppers flakes to taste
4 cups vegetable broth or chicken broth

Broth

1 can full fat canned coconut milk
1/2 cup peanut butter or cashew/almond butter for paleo/whole30
2 tablespoons coconut aminos
2 tablespoons dates pitted
1 teaspoon green curry paste
1 teaspoon ground ginger
3 garlic cloves

Instructions

In a fry 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 sauce until smooth. Then combine with vegetable broth in a saucepan and heat on the stove over medium heat until simmering, then remove and set aside.
Add spaghetti squash ramen noodles and sautéed mushrooms to the saucepan and heat until it reaches eating temperature. Top with fresh lime juice/lime wedges, sesame seeds, cilantro, chopped peanuts, and red pepper flakes to taste.

Notes

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 a baking tray, and brush lightly with olive oil. Bake on 450F for 25 minutes (cook longer for softer noodles). Then scrape the meat (noodles) from the squash with a large fork or spoon.

Nutrition

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