Whole 30 Spicy Peanut Spaghetti Squash Ramen


  • 1 large spaghetti squash cooked, see notes
  • 8 oz crimini mushrooms sliced
  • 2-3 teaspoons olive oil for cooking mushrooms
  • 1/2 cup cilantro
  • 1/4 cup chopped peanuts or cashews
  • 2 limes sliced in wedges
  • black sesame seeds to taste
  • red peppers flakes to taste
  • 4 cups vegetable broth or chicken broth


  • 1 can full fat canned coconut milk
  • 1/2 cup peanut butter or cashew/almond butter for paleo/whole30
  • 2 tablespoons coconut aminos
  • 2 tablespoons dates pitted
  • 1 teaspoon green curry paste
  • 1 teaspoon ground ginger
  • 3 garlic cloves
Whole 30 Spicy Peanut Spaghetti Squash Ramen


  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. ............
  4. Read full recipe at https://paleoglutenfree.com/

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