I love spaghetti squash, but let’s face it: it’s not actually spaghetti. I’ve tried many versions of spaghetti squash as a substitute for pasta, like with tomato sauce, or pesto, or a vegan cheese sauce. And it just doesn’t cut it. It’s okay…. just not as good as real pasta. But! Using spaghetti squash in an Asian-flavored “noodle” dish is SURPRISINGLY delicious!
This ramen is spicy, creamy and filling. It’s paleo-friendly, gluten-free, dairy-free, grain-free, soy-free, and can easily be made vegetarian or vegan. It’s also beautiful and so colorful!
I love this recipe because it is super versatile - this version below recommends shrimp, which pairs great with the coconut milk and lime. I’ve also made this ramen without shrimp, but topped it off with a soft-boiled egg instead. If you’re looking for a vegan version to serve as a meal, I would highly recommend sprinkling on 4 tbsp of hemp hearts before serving to make sure there is some protein.
You can also throw in a big handful of chopped spinach during the last few minutes of simmering to add more color. If you don’t have bok choy or carrots, you can try cabbage and bell peppers instead. Enjoy!