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Nourishing Spaghetti Squash Ramen | A SIMPLE and EASY, whole-foods take on "top ramen" with spaghetti squash noodles! Vegan, gluten-free, wholesome, and delicious! | simplytothrive.com

Nourishing Spaghetti Squash Ramen

A simple, whole-food take on refined "top ramen" with nourishing ingredients like the wonderful and versatile spaghetti squash. A great source of fiber and nutrients!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 1 large pot with 4-5 servings
Author Noelle Parton


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

  5. 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.

  6. Serve with a sprinkling of kelp or dulse, and additional pepper if desired. Enjoy!

Recipe Notes

  • 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.