{Recipe} Spaghetti Squash Garlic Noodles

Belated Merry Christmas! How has the holiday season been going for you all?The holidays get pretty hectic around here, so I’ve been keeping things simple wherever I can. Multiple families and several celebrations in the span of just a few days can make you not want to set foot in the kitchen for a while. And then you realize your family needs to eat and you’re the only one capable of getting something palatable on the table. 😛

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Enter these garlic “noodles”. These are an easy, go-to meal that I’d throw together using spaghetti noodles or Asian noodles whenever we needed a side dish to something Asian. Using spaghetti squash in place of the usual noodles makes this much healthier and just as delicious. It’s also a sneaky way I get my noodle-loving daughters to eat more vegetables. Score one for mom!

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Spaghetti Squash Garlic Noodles
 
Cook time
Total time
 
Author:
Recipe type: paleo, gluten free, grain free, side dish
Cuisine: Asian
Ingredients
  • 1 medium spaghetti squash, about 3 pounds
  • 2 Tbs browned butter or olive oil
  • 5-8 cloves garlic, minced or pressed
  • 1-2 Tbs sesame oil
  • 3-5 Tbs coconut aminos
  • 1 Tbs porcini mushroom powder*
  • 3 green onions, chopped
  • salt to taste
Instructions
  1. Preheat oven to 375°F
  2. Poke squash with a fork all over and place in the preheated oven. Roast at 375°F for 1 hour.
  3. Remove squash from oven and let rest until cool enough to handle.
  4. When squash is cool enough to touch, cut the stem off the squash then slice the squash in half lengthwise.
  5. Scoop out and discard the seeds then use a fork to shred out the squash "noodles"
  6. In a medium sized pan, heat the browned butter or olive oil over medium-low heat until hot.
  7. Add the garlic and stir until fragrant.
  8. Add the mushroom powder, coconut aminos and squash and stir until combined and heated through.
  9. Remove from heat and add sesame oil and salt to taste.
  10. Top with green onion.
Notes
*Mushroom powder keeps this dish simple, but feel free to use sauteed fresh or dried mushrooms as well. Don't want/have mushrooms? Leave it out! Still tastes great, but you may need a little more salt.

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Are you recovering from the Christmas rush? Do you have any go-to quick and easy meals?

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4 Comments

  1. What a fantastic idea to use spaghetti squash in an Asian inspired dish. I think this is the first time I have seen it done. It sounds absolutely delightful 🙂 If you had a spare moment, I would be delighted if you’d drop this (and anything else you’d like to share) by at the #PureBlogLove anything goes link party! You can find me here: http://picnicnz.blogspot.co.nz/

  2. This looks delicious. I had so many spaghetti squash this summer that I didn’t know what to do with! I am pinning this for the summer. Looks great! (found you on Foodie Fridays)
    Denise Wright recently posted…Day Tripping with Rick – Portland Going EastMy Profile

  3. looks so delicious!! i love anything with extra garlic. 😛
    Esther of Local Adventurer recently posted…Fine Dining with the Best Views of New York at Asiate NYCMy Profile

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