When I first saw spaghetti squash, I was skeptical. It looks stringy – like the part of the squash you throw away. I had tried zucchini noodles and they were okay, but sometimes watery. But, I have a gluten sensitive stomach and missed pasta, so I tried them anyway. My life will never be the same…well noodles will never be the same.
Spaghetti squash noodles easily can stay that perfect al dente that I am always striving to achieve. They absorb all of the delicious flavors of the things that you cook and they don’t leave me with the bloated feelings of regret that I feel after I eat regular noodles. Give them a try. I think you’ll be converted.
This soup can stand on its own as a meal but if you’re looking for more asian inspired vegetarian recipes, try these Miso Mushroom Noodle Bowls.
Stir-Fried Shiitake and Spaghetti Squash Noodles (V)
- 1h 30m
- 1 spaghetti squash
- 1 small onion
- 2 scallions
- 2 carrots
- 10 shiitake mushrooms
- 1 tbsp. coconut oil
- 1 tsp. red chili flakes
- 4 tbsp. soy sauce, plus more to taste
- 1 1/2 tsp. coconut sugar
- white pepper, to taste
For the sauce:
- Preheat the oven to 400F.
- Cut spaghetti squash in half, scrape off the seeds with a spoon and bake in the oven for 40-50 minutes.
- Use a fork and scrape the flesh into strings.
- Peel and finely chop the onion and scallions. Peel and julienne the carrots.
- In a large pan over high heat, add coconut oil and onions. Cook for three minutes or until onions are soft. Add carrots and red chili flakes and cook for two minutes.
- Add shiitake mushrooms and cook for another two minutes.
- Add spaghetti squash, scallions and sauce, and mix well until the sauce has evenly coated all the vegetables. Cook for two minutes and turn the heat off.
- Transfer to a bowl and serve.