Nourishing Spaghetti Squash Ramen
I’m so, so excited about this nourishing spaghetti squash ramen! It’s quickly become my new favorite way to eat spaghetti squash (I think even more than my Cheesy Spaghetti Squash). Vegan and gluten-free, a simple, whole-food, nutrient-dense version of that store-bought “top ramen” that’s nothing but refined foods, chemicals, and a heck of a lot of salt.
There were times growing up that I had a Cup of Noodles, and I’m pretty sure it stuck with me for only 20 minutes, in terms of satiation. And those ingredients… as I look at them now, I am truly sad that some kids (and teens, and adults) live on it.
Looking at the chicken flavor nutrition label, there 37 ingredients! This includes:
- refined wheat, and hydrolyzed corn and soy protein
- powdered chicken (???)
- a handful of chemicals/preservatives like sodium alginate, sodium carbonate, sodium gluconate, sodium tripolyphosphate, and TBHQ (tertiary butylhydroquinone)
- some genetically engineered (as stated on the label)
We can do better. God has created an abundance of whole, plant-foods that are designed to give our bodies what they need (and taste good) and help us feel our best! Which is why I love the versatility of spaghetti squash, which is the perfect substitute for the typical refined noodles in ramen. Rich, nourish broth and a ramen that is warming, wholesome, and delicious. Not to mention it’s so easy to throw together. No more Cup of Noodles for you! 😉
How to make this recipe without measurements:
- There’s no right or wrong amount of caramelized onions, mushrooms, or squash. Make the ramen as brothy or thick as you’d like using those 3 ingredients.
- This ramen is all about building flavors, beginning with the fresh ginger, garlic, onions, and mushrooms. Focus on developing a good caramelization here, but use as much of these ingredients as you like. It’s hard to add too much, so think about how much ramen you’re making, and don’t be hesitant to add more.
- If you get all the ingredients in and want it thicker,simply let simmer without a lid until enough liquid evaporates to your liking. Or, if you’re wanting it thinner, add additional water or broth and seasoning.
- Although miso is relatively salty, don’t be shy in adding it. This is necessary to add rich, umami flavor and is very nourishing. Just use your taste buds. Add it slowly, about a teaspoon or two at a time until you reach the perfect flavor for you!
- Although I use a spice and herb blend, this is just for convenience. If you don’t have, simply create your own by adding seasonings like granulated garlic, ground cumin, dried oregano, or other dried herbs.
- Spaghetti squash, cut and seeds removed
- Coconut oil
- Fresh garlic, finely chopped
- Fresh ginger, finely chopped
- Sweet onion, diced
- Crimini mushrooms, thinly sliced
- Water or low-sodium vegetable broth
- Nutritional yeast
- Spice blend, see note
- Freshly ground black pepper
- Kelp granules or dulse flakes
- Organic yellow miso paste
Prepare a pot with water and steamer basket, bring to a boil, and steam the spaghetti squash until fork tender. Remove squash from basket and let cool. One squash will be sufficient for one pot.
In a dutch oven or stock pot, heat enough coconut oil to coat the bottom on medium heat. Add the garlic, ginger, onion, and mushrooms with a pinch of salt. Saute until these begin to caramelize. For this pot, you'll want about equal amounts chopped onion and mushrooms, and equal amounts ginger and garlic. A good place to start is 1 onion and a handful of mushrooms, and a few cloves of garlic and a knob of ginger.
Once caramelized to desired color, scrape the squash into the pot. Fill with water or broth until desired ratio of broth to squash. Make this however brothy you want. Bring this to a boil and reduce to a simmer.
Add the remaining seasonings. Start with about a tablespoon of nutritional yeast, a few shakes or teaspoons of the spice blend, and black pepper as desired. Taste, and add additional as desired.
Cover and let simmer on medium-low for 15-20 minutes until squash has softened and broth has slightly thickened. Remove the ramen from the heat and add about a half-cup of the broth to a glass jar (careful not to touch if hot). Stir in about a teaspoon or 2 of miso until evenly dispersed. Add this mixture to the rest of the ramen. Taste and repeat as needed to reach desired miso flavor.
Serve with a sprinkling of kelp or dulse, and additional pepper if desired. Enjoy!
- Use any type of mushroom in this recipe; shitake, crimini, portobello, etc.
- I use the no-salt spice blend from Costco, but if you don't have, create your own with ones such as ground cumin, dried oregano, other herbs, and think about adding thinly sliced carrots and celery.
- Miso is rich in probiotics as it is fermented food, so adding it after the ramen has simmered will ensure those bacteria remain and are not destroyed by the heat.
*For those that don't know, my recipes are made as whole and nutrient-dense as possible, but still incredibly satisfying. I share my recipes without measurements and hope they equip you to not feel confined to a recipe, but rather confident in your kitchen to be able to create something unique, nourishing, and delicious all on your own. So take this recipe as inspiration and enjoy! Head on over to my IG @noelle.parton and tag me if you try this out, or contact me if you have questions or comments.
May you walk into the abundance God has for you,
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