Spaghetti squash ramen. So good I made it again.
Here's recipe for 2-3 servings.
1 spaghetti squash
1 carrot thinly sliced
Green Onions diced
Bell peppers diced(pick a color)
4 cups of Stock (beef, chicken,veggie)
1 slice of onion.
Grated ginger or powdered
2 hard or soft boiled egg
Protein. (Chicken, pork, fish) whatever.
2 tsp coco aminos (soy sub)
2 tsp sriracha
1 tsp rice wine vinegar
2 tsp yuzu hot sauce (citrusy)
Soy sauce if you like
Fish sauce if you like.
Its pretty flexible to make. Everything on here is to taste.
Preheat oven 425. Cut squash 1/2 lengthwise, scoop out seeds, and cut each into half circle rounds. Lightly coat with olive oil and salt and pepper if you like. Roast for 40 mins. Remove from oven and cool can be done a day ahead.
Dice and slice all your veggies. Saute them with the onion slice. I used cooking spray or oil. You could also leave some fresh veggies for garnish. Like mushroom and green onions. Up to you. Add 1-2 tsp of: coco aminos, rice vinegar, siracha, yuzu hot sauce or fish sauce, ginger. Whatever works or soy sauce. Reduce veggies and sauces so they bake on that pan. Once veggies are soft remove from pan. And add 4 cups of stock. Scrape up all that flavor at the bottom. More sauces if u want. Simmer.
Hard or soft boil an eggs.
If you haven't already scrape out squash from rind. Spread around to look like noodles. Add cooked veggies. I added some seaweed snack slices. Add cooked protein or not. Ladle in some of that awesome stock. Add your peeled hard boiled egg. Add fresh garnish. And enjoy.
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