+ Add All Spaghetti Squash Asian Garlic Noodles Ingredients
Cook's Tools
Cooking Measurements
Wine Pairings
Cooking Terms
Bake, Broil or Grill?
My Recipe Box
Recipes
Menu
Shopping List
Spaghetti Squash Asian Garlic Noodles
Rate this Recipe
Serves 4
A lighter version of the classic dish.
Add to My Recipes +
Add to My Menu +
Print this Recipe
|
Full Screen View
Ingredients:
1 spaghetti squash
2/3 cup coconut aminos
1/4 cup full fat coconut milk
2 tablespoons red curry paste
6 Medjool dates, pitted
2 tablespoons fish sauce
2 tablespoons grated ginger
6 cloves garlic
1/2 carrot, julienne cut
1 red bell pepper, minced
1/2 zucchini, julienne cut
1/4 cup roasted cashews, chopped
1/2 cup diced fresh cilantro
Directions:
Preheat the oven to 450° F.
Cut the spaghetti squash in half lengthwise. Remove the seeds. Lay face up on a baking tray and brush with a small amount of olive oil. Place in the oven and bake for 25 minutes. Remove from the oven and let sit until cool enough to touch. Use a fork to scrape the core of the squash. Add the spaghetti squash noodles to a large mixing bowl. Set aside.
Add the coconut milk, red curry paste, Medjool dates, fish sauce, ginger, and garlic to a blender. Pulse until everything is pureed.
Add the carrots, red bell pepper, zucchini, roasted cashews and cilantro to the mixing bowl. Pour the sauce over top and toss together. Enjoy!
In no event shall Seaside Market, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.
Sub Total: 0.00
Shipping: 0.00
Discount: -0.00
Grand Total: 0.00
Email Recipe
Spaghetti Squash Asian Garlic Noodles
Serves 4
Ingredients:
1 spaghetti squash
2/3 cup coconut aminos
1/4 cup full fat coconut milk
2 tablespoons red curry paste
6 Medjool dates, pitted
2 tablespoons fish sauce
2 tablespoons grated ginger
6 cloves garlic
1/2 carrot, julienne cut
1 red bell pepper, minced
1/2 zucchini, julienne cut
1/4 cup roasted cashews, chopped
1/2 cup diced fresh cilantro
Directions:
Preheat the oven to 450° F.
Cut the spaghetti squash in half lengthwise. Remove the seeds. Lay face up on a baking tray and brush with a small amount of olive oil. Place in the oven and bake for 25 minutes. Remove from the oven and let sit until cool enough to touch. Use a fork to scrape the core of the squash. Add the spaghetti squash noodles to a large mixing bowl. Set aside.
Add the coconut milk, red curry paste, Medjool dates, fish sauce, ginger, and garlic to a blender. Pulse until everything is pureed.
Add the carrots, red bell pepper, zucchini, roasted cashews and cilantro to the mixing bowl. Pour the sauce over top and toss together. Enjoy!
Please enter a phone number you would like to text this recipe to.
Please enter a valid phone number.
There was an error sending your shopping list! Please try again.
