A Simple and Flavorful Vegan Ramen Bowl in Less Then 10 Ingredients: Composed of Vegetable Broth, Cooked Spaghetti Squash, Thin Slices of Watermelon Radishes, Spring Onion Pieces, Shishito Pepper Pieces, Ginger Soy Sauce, Sesame Toasted Sesame Seeds and Dollops of Sweet Chili Sauce

Ramen noodles will always be a throwback to my undergraduate college days. That being said, I actually haven’t had ramen since undergrad and I was looking for a healthier/more nutritious way to enjoy it! I decided that using cooked spaghetti squash noodles might do the trick and I was pleasantly surprised with the results. The best part about this dish is that you can really use any vegetables/odds and ends you have in your fridge. The squash is the only vegetable I officially “cooked” in this dish. The other vegetables I just added on top and heated, which helped keep them crunchy and flavorful! I will definitely be making this dish again soon and I am looking forward to making it a new lunch staple option. Thank you Taproot Farm for the organic spaghetti squash, watermelon radish, and Shishito peppers used in this recipe. I hope you all love this light, fresh and flavorful dish as much as I have – enjoy! 🙂

Makes 2 Smaller Servings or 1 Large Serving 

*Spaghetti Squash Needs Cooked Prior to Preparation ~ See Instructions Below*

Recipe by © Alysha Melnyk 2018

Kitchen Tools:

Oven, Preheated to 375°F

9 Inch by 13 Inch Oven Safe Baking Dish

Medium Soup Pan

Liquid Measuring Cup

Dry Measuring Cups

Measuring Spoons

Mandoline (*Helpful in Slicing Radish Thinly*)

Ingredients:

1 and 1/2 Cups Vegetable Broth

1 and 1/2 Cups Cooked Spaghetti Squash (*See Directions Below)

1/2 Small Watermelon Radish (Around 1/3 Cup), Sliced Thinly

1/2 Cup Shishito Peppers, Diced

1 Tablespoon Ginger Soy Sauce

Toasted Sesame Seeds

Sweet Chili Sauce

Instructions:

1. First (if you haven’t already), cook your spaghetti squash. See directions below.
2. Preheat the oven to 375°F.
3. Rinse and dry spaghetti squash.
4. Take knife and makes large, deep slits all over the spaghetti squash. This helps the spaghetti squash cook evenly and also not explode in your oven (because that unfortunately can happen haha!).
5. Roast a large spaghetti squash for a total of 80 minutes (but flip at 40 minutes – use oven mitts and carefully do this). If your spaghetti squash is smaller, cut the time to 60 minutes total.
6. Once the spaghetti squash is done roasting, carefully lift the squash out of the pan with oven mitts and set on clean surface. Using a knife, cut the spaghetti squash lengthwise in half. Scoop out the seeds (it’s a bit easier to do this while the squash is still warm) and let the squash halves cool (normally happens pretty fast – around 5 to 10 minutes).
7. Once the squash is cooled, use a fork and brush down the sides of the squash to get the spaghetti squash “noodles”. Leftovers can be refrigerated and stored for around 3 to 5 days.
8. To assemble your ramen, combine all ingredients (minus the toasted sesame seeds and sweet chili sauce) into your medium soup pan and mix.
9. Place on medium heat and heat until warmed for eating.
10. Pour ramen into serving bowl and top with toasted sesame seeds and sweet chili sauce if desired.
11. Enjoy! 🙂