Spaghetti Squash Ramen | Whole 30 Friendly
Chef Valentina Cordero. Find more of her vegan recipes at House of V on Instagram.
Japanese
A great ramen is all about the broth, and this one is no different! Take your time to make it good (and creamy with our Cashew Butter and Coconut Butter) - the extra work pays off at the end.
Ingredients
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4 cups vegetable stock
2 cups white mushrooms (or your favorite mushrooms!)
1/2 cup diced onions
1/4 cup diced peppers
1 garlic clove
1 t coconut oil
2 lemongrass stalks
1 T Artisana Cashew Butter
2 T Artisana Coconut Butter
Salt to taste
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1 large spaghetti squash
2 cups water
1 t of salt
Directions
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In a large pot, add the coconut oil, onion, peppers, minced garlic and lemongrass stalks. Sautee for about five minutes, until onions begin to soften.
Add the mushrooms and the vegetable stock. Let it come to a simmer.
Add the cashew butter and coconut butter, whisk or stir in.
Cook for 20 minutes on medium with a lid. Cook longer for more flavor.
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Cut the spaghetti squash into four pieces and either bake in the oven in a shallow dish of water, or cook in a pressure cooker for approximately 10 minutes.
Set aside to cool. Once cool, shred the squash with a fork to create the "noodles".
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Prepare your ramen bowls by putting the spaghetti squash noodles in the bottom of each dish. Pour broth over each bowl of noodles. Add fresh vegetables and herbs like shredded carrots, sauteed mushrooms, chopped baby zuchinni, cilantro, moringa and edible flowers.
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