Aug 04, 2013
Spaghetti Squash Asian Noodle Bowl
I was debating on whether or not to make a noodle bowl this week. I really wanted to taste those warming spices in a creamy coconut soup base. But I wasn’t keen on having rice noodles. Traditionally, noodle bowls use rice noodles. I had some on hand but… white rice? Avoiding ANYTHING in the white starch category (rice, bread, potatoes), I thought about using spaghetti squash. Why not? It was fabulous. What’s more, the small squashes I had made the perfect little one-person bowls!
- 2 small spaghetti squash
- 4 cups chopped veggies of your choice (I used carrots, broccoli, snow peas, red pepper, green onion and mushrooms)
- 2 cans lite coconut milk (Trader Joe’s has a great one… only 2 ingredients: coconut and water)
- juice of 1 lime
- 1 TBS grated ginger
- 2 dried red chillies (seeds removed)
- 2 cloves garlic, mashed and minced
- 2 fresh kaffir lime leaves (optional but adds a great taste!)
- Preheat oven to 400° F.
- Cut the squashes lengthways and remove the seeds.
- Place them, cut side down, in a casserole dish with about an inch of water.
- Bake for about 45 minutes or until fork-tender.
- While the squash is baking: prepare your veggies. Chop them into bite sized pieces.
- Add the coconut milk, garlic, chillies, lime and kaffir leaves to a pot, large enough to accommodate the veggies. Mix well and simmer for about 10 minutes.
- Add the veggies and simmer until tender.
- When the squash is done, scrape out the inside “spaghetti” strings and add to the pot. Leave about ½” of the squash intact around the edges in order to use them as bowls. Otherwise, just scrape it all out and add it to the pot.
- If using the squash as bowls, make sure to put them in bowls, too, when serving. They will leak a bit, especially if you pierced the skins with a fork to test them for doneness (like I did 🙂
Serves 4. Enjoy!