I know it has been a while since I last blogged. Work has been chaotic to say the least. Anyway let me move on to today’s recipe. I made spaghetti squash ramen noodle style. I don’t know if many of you are familiar with ramen noodles. The highly processed noodles that come with a high sodium packet of msg flavoring. They aren’t particularly good but they are quick and affordable which makes them the go to meal of choice for college students and people on a budget. Well I figured out a way to have healthier version of these noodles. I am begging your pardon in advance regarding pictures. I managed to snag a couple of photos with my phone before scarfing down everything on my lunch break. For the recipe click here.
Ingredients
1 large spaghetti squash
4 tablespoons of olive oil
2 teaspoons of seas salt
4 garlic cloves (minced)
1 veggie bouillon cube
1 medium onion diced
1 medium tomato sliced
2 cups of spinach
2 cups of chopped kale
Preheat oven at 350 degrees before preparing the squash (should take you 10 minutes).
Cut the spaghetti squash in half and remove the seeds. Rinse out the inside well and pour a tablespoon of olive oil into each half.
Mince 2 of the garlic cloves and put a clove in each half of the spaghetti squash.
Sprinkle both squash halves with a teaspoon each of sea salt.
Put the squash on a baking pan and allow it to bake in the oven for 35- 40 minutes.
While the squash is baking saute the diced onion, 2 remaining garlic cloves (minced), veggie bouillon, spinach, tomato, and kale in 2 tablespoons of olive oil and set aside until the squash is done baking.
When the squash is done baking allow it to cool down for a few minutes and then use a fork to scrape the squash out of it’s skin. Doing this will create the spaghetti like strands of squash. Remove the insides of both halves and stir with the spinach & kale saute. You just want to work everything through to ensure that the squash is completely coated and the flavor has worked it’s way in. Then top with nutritional yeast and serve. Enjoy!
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