Low-Carb Vegan Spaghetti Squash Noodles with Seasonal Vegetables

Have you ever heard of spaghetti squash? If not then the name actually gives it all away. When cooked the squash can be transformed into spaghetti-like strands, without the need of a spiralizer. Perhaps you may give me a skeptic look by now, but I have some pictures to proof.

While we still eat whole grains, spaghetti squash is yet another easy kitchen hack to remove more carbs like pasta, rice, bread or potatoes from our diet!

Ingredients (serves 2)

For the noodles

1/2 spaghetti squash
2 cups fresh kale, shredded
1 cup parsnip, julienned
1.5 cup cauliflower, small florets
1 cup carrot, julienned
1/2 cup onions, sliced
1-2 tbsps fresh grated ginger (1 inch = 1 tbsp grated = 1 tsp powder)
2-3 cloves of garlic, minced
2 tbsps sesame seeds (optional), toasted

For the sauce

1 tbsp soy sauce or Tamari
1 tsp maple syrup or honey
1/2 tbsp sesame oil
1 lime or lemon, juice only (use less if using lemon)
3 tbsps water
sea salt to taste
black pepper to taste

Instructions

For the noodles

Preheat to oven to 375°F (or 190°C).
Slice the squash lengthwise. Be careful, though! Spaghetti squash is a tough vegetable and hard to cut. When halved, scoop out the seeds.
Place the squash in an oven-save dish or baking sheet with the cut-side down. Add a little water to the bottom of the pan to speed up the cooking process. A small layer of water is enough, Just make sure to check while roasting that there is still enough water. If evaporated, add some more. Roast for 35 to 45 minutes or until tender.
The make the spaghetti squash noodles, use a fork to peel and separate the spaghetti-like strands.

While the squash is roasting

Cut all the winter vegetables and combine all ingredients for the sauce. Whisk well and set aside.
In a wok or large skillet pan, heat coconut or olive oil over medium-high heat. Cook the onions until translucent. Stir in garlic, ginger, cauliflower florets, carrots, and parsnip. Stir well.
Clear the middle of the wok and push the vegetables to the sides. Add a few tablespoons water to the center of the wok, Cover, and steam the vegetables for 3 to 5 minutes. Uncover and add the shredded kale. Stir-fry until all ingredients are tender.
When tender, add squash noodles and the sauce. Stir well and cook until heated through. This will take about 1 to 2 minutes.
Garnish with sesame seeds and serve!

Until next time!

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Low-Carb Vegan Spaghetti Squash Noodles with Seasonal Vegetables

Ingredients (serves 2)

For the noodles

For the sauce

Instructions

For the noodles

While the squash is roasting

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