Spicy Peanut Spaghetti Squash Ramen


Spicy Peanut Spaghetti Squash Ramen

Whole30 and vegan spicy peanut ramen! Fast and easy spaghetti squash noodles with spicy peanut lime broth. A healthy vegetarian ramen recipe for the whole family.

Whole30 and vegan spicy peanut ramen! Fast and easy spaghetti squash noodles with spicy peanut lime broth. A healthy vegetarian ramen recipe for the whole family. Spaghetti squash paleo ramen recipe. #paleo #recipe #cooking #whole30 #vegan

In the mood for ramen.

All the spicy peanut ramen that is.

Growing up, ramen was always a treat, because mom didn’t let us eat junk food. 🙂

My brother and I would pile up on Top Ramen when we would visit friends or skiing… because ya know- Papa would let us have it.

It still feels like a treat to slurp ramen to this day!

Except this time, I’m going all out vegan, whole30, and paleo- keeping it clean.

If you’re feeling the grains, you could sub the spaghetti squash noodles for regular ramen or rice ramen for gluten free.

It’s so good guys… I might have a new obsession.

I could eat this ramen for breakfast, lunch, and dinner; in fact, I did today, haha.

I couldn’t get enough; just gotta do what I have to do, ya know? 🙂

Whole30 and vegan spicy peanut ramen! Fast and easy spaghetti squash noodles with spicy peanut lime broth. A healthy vegetarian ramen recipe for the whole family. Spaghetti squash paleo ramen recipe. #paleo #recipe #cooking #whole30 #vegan
All about spicy peanut ramen

So what do we have here?

  • Spaghetti squash noodles!
  • The-most-yummy spicy peanut lime sauce that will make you drool.
  • Whole30 and vegan friendly recipe. 🙂
  • Glistening sautéed mushrooms.
  • Dinner is served.

Now, this combo might not make sense right away, but trust me- it’s SO worth it!!

Whole30 and vegan spicy peanut ramen! Fast and easy spaghetti squash noodles with spicy peanut lime broth. A healthy vegetarian ramen recipe for the whole family. Spaghetti squash paleo ramen recipe. #paleo #recipe #cooking #whole30 #vegan

The spice from the red pepper flakes combined with the creamy depth of coconut milk, and that poppy-zing from fresh lime juice…

It’s just sheer deliciousness and slurp-worthy ramen.

I’ll take a BIG bowl. 🙂

The flavor profile here is mellow enough for skeptics, so if you’re not a spicy-foods fan, then you can downplay the red pepper flakes to your tastebuds.

Whole30 and vegan spicy peanut ramen! Fast and easy spaghetti squash noodles with spicy peanut lime broth. A healthy vegetarian ramen recipe for the whole family. Spaghetti squash paleo ramen recipe. #paleo #recipe #cooking #whole30 #vegan

Okay, you’re ready for ramen now.

Go make an extra big bowl!

It’s absolutely freezing here- in the negatives, so I’ll be sticking with the allll warm foods this week.

Print Recipe
Spicy Peanut Spaghetti Squash Ramen
Whole30 and vegan spicy peanut ramen! Fast and easy spaghetti squash noodles with spicy peanut lime broth. A healthy vegetarian ramen recipe for the whole family.
Ingredients
Broth
Info
Cook Time 5 minutes
Prep Time 15 minutes
Servings
servings
Course Main Dish
Votes: 1
Rating: 5
You:
Rate this recipe!
Recipe Notes

How to bake spaghetti squash: cut spaghetti squash in half lengthwise, use a large spoon to scrape the seeds from the center, lay face up on a baking tray, and brush lightly with olive oil. Bake on 450F for 25 minutes (cook longer for softer noodles). Then scrape the meat (noodles) from the squash with a large fork or spoon.

Info
Cook Time 5 minutes
Prep Time 15 minutes
Servings
servings
Course Main Dish
Votes: 1
Rating: 5
You:
Rate this recipe!
Recipe Notes

How to bake spaghetti squash: cut spaghetti squash in half lengthwise, use a large spoon to scrape the seeds from the center, lay face up on a baking tray, and brush lightly with olive oil. Bake on 450F for 25 minutes (cook longer for softer noodles). Then scrape the meat (noodles) from the squash with a large fork or spoon.

Ingredients
Broth
Instructions
  1. In a fry pan add sliced mushrooms and a drizzle of olive oil. Saute until golden- stirring on occasion. Then set aside.
  2. In a blender or food processor puree ingredients for sauce until smooth. Then combine with vegetable broth in a saucepan and heat on the stove over medium heat until simmering, then remove and set aside.
  3. Add spaghetti squash ramen noodles and sautéed mushrooms to the saucepan and heat until it reaches eating temperature. Top with fresh lime juice/lime wedges, sesame seeds, cilantro, chopped peanuts, and red pepper flakes to taste.
Nutrition Facts
Spicy Peanut Spaghetti Squash Ramen
Amount Per Serving
Calories 613 Calories from Fat 414
% Daily Value*
Total Fat 46g 71%
Saturated Fat 17g 85%
Polyunsaturated Fat 9g
Monounsaturated Fat 16g
Sodium 1439mg 60%
Potassium 940mg 27%
Total Carbohydrates 43g 14%
Dietary Fiber 12g 48%
Sugars 18g
Protein 16g 32%
Vitamin A 14%
Vitamin C 25%
Calcium 10%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.
Whole30 and vegan spicy peanut ramen! Fast and easy spaghetti squash noodles with spicy peanut lime broth. A healthy vegetarian ramen recipe for the whole family. Spaghetti squash paleo ramen recipe. #paleo #recipe #cooking #whole30 #vegan

13Comments

Add yours
  1. 1
    Jill

    Hi – the recipe sounds delicious. You claim this is Whole30 and Paleo, however, peanuts are not compliant. It is an awesome recipe for vegans ☺️

  2. 7
    Tami

    Just a tip, if you cut your spaghetti squash crosswise before cooking, you will end up with longer strands of “noodles”. Recipe looks fun, can’t wait to try it

  3. 9
    Jen

    Made this last night, HUGE HIT! However I used unsweetened sunflower (seed) butter, as it tastes closest to peanut butter. I also used bone broth for more protein, added more green curry for a more intense flavor. Try unsweetened sunflower butter, you’re going to be amazed! Thanks for this awesome recipe.

  4. 12
    Mary

    This was INCREDIBLE! Not a flavor profile I’m used to making but WOW!!!! I used cashew butter and cashews, toasted some regular sesame seeds that I had on hand and was out of cilantro which would have been fantastic but still good without it. I would probably double the mushrooms since mine cooked down so much for the next time. And there WILL be a next time! Thank you!

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