Noodles that aren’t noodles?! Spaghetti squash noodles are simply amazing.
I love spaghetti squash because it has great flavour and when it’s prepared correctly it really does have the texture of noodles. (Win!). It’s also loaded with vitamins, minerals, antioxidants, and fiber. (Double win!).
I am on a diet and not allowed to eat grains and dairy products. I explore this yummy and easy recipe which is full of veggies, protein and vitamins. I served this recipe with Ripe Banana Patties. After eating this recipe I didn’t feel like I missing something on my plate.
There are a few different methods for cooking spaghetti squash. I prefer cooking it in the oven as it retains the best flavour. There’s still debate about whether or not the microwave zaps nutrients (I think it might), but regardless roasting your spaghetti squash in the oven will yield a better flavour and texture.
Preheat the oven to 400°F. Optional: Line a baking sheet with parchment paper for easy cleanup.
Slice the top inch and bottom inch off the spaghetti squash. Some people leave the top on, but at least slice off the bottom to make it stable when you cut it lengthwise. Next, slice the squash in half lengthwise. Use the largest knife you have and go slow; it might take a few minutes.
Using a spoon, scrape out all of the seeds and stringy flesh. Brush the cut flesh of the spaghetti squash with a little extra virgin olive oil and place cut side down on the foil-lined baking sheet.
Roast / Bake for 20 minutes until completely cooked through. Let rest at least 15 minutes or until it’s cool enough to handle. Using a fork, start at one end and scape the “noodles” out lengthwise. Voila! Noodles.
Heat 1 TBSP olive oil in a pan
Add chopped Garlic, Onion and bell peppers. Saute for 1 minute
Add chopped radish, mix beans -carrots and mix it together.
Add salt, oregano, parsley, red chilli pepper mix it together
Add hot sauce and soy sauce. Mix it well and cook for 2-3 minutes on a medium flame
Add Spaghetti Squash Noodles and mix it with using a tong. Served it with Ripe Banana Patties
Tip: In very dry climates you can add one or more tablespoons to the baking sheet if needed to retain moisture. I typically don’t do this because I find it can make the noodles too wet, but in a very dry climate, this might help if your noodles seem too dry.
PS: If you make these Spaghetti Squash Noodles, don’t forget to tag me on Instagram as @kathaniparikh and use the #greenflavours hashtag. I love seeing your takes on my recipes!
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