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!) 
The last four ingredients can be replaced with 1 TBS Thai Red Curry Paste (see NOTES).


  1. Preheat oven to 400° F.
  2. Cut the squashes lengthways and remove the seeds.
  3. Place them, cut side down, in a casserole dish with about an inch of water.
  4. Bake for about 45 minutes or until fork-tender.
  5. While the squash is baking: prepare your veggies. Chop them into bite sized pieces.
  6. 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.
  7. Add the veggies and simmer until tender. 
  8. 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.
  9. 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!

4 responses to “Spaghetti Squash Asian Noodle Bowl”

  1. moonwatcher says:

    OMG Helyn, this sounds great. I love spaghetti squash–what an innovative, inspired treatment! will be looking forward to make a version of this once spaghetti squash arrives at the Farmer's Market here. 🙂


  2. Helyn says:

    Thanks Maria! Hope you enjoy it!!

  3. Lia says:

    I'm so excited about this recipe! We found an awesome line of curry pastes (and more) that have next to zero salt (40 mg in 8 tablespoons). It's local to Portland, OR, and it's called Thai and True.

  4. Helyn says:

    That's great Lia! I'll have to check out those pastes… Wonder if they're available online. Thanks for sharing!

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