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Japanese Spaghetti Squash Noodles (V)

If you’re familiar with Japanese noodles, they are often made with Yakisoba noodles, which are gluten free, but this spaghetti squash version is light, has just the right bite, and gives you that extra serving of veggies that everyone can use.

Japanese Spaghetti Noodles - Real Plans

Japanese Spaghetti Noodles – Real Plans

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.

Japanese Spaghetti Squash Noodles (V)

  • 30m
  • 1h
  • 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:


    1. Preheat the oven to 400F.
    2. Cut spaghetti squash in half, scrape off the seeds with a spoon and bake in the oven for 40-50 minutes.
    3. Use a fork and scrape the flesh into strings.
    4. Peel and finely chop the onion and scallions. Peel and julienne the carrots.
    5. 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.
    6. Add shiitake mushrooms and cook for another two minutes.
    7. 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.
    8. Transfer to a bowl and serve.


    • 4
    • 1
    • 177
    • 5g
    • 31g
    • 7g
    • 4g
    • 3g
    • 13g
    • 870mg
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