Spaghetti Squash Garlic Noodles

Spaghetti Squash Garlic Noodles

Belated Merry Christmas! How has the holiday season been going for you all?The holidays get pretty hectic around here, so I’ve been keeping things simple wherever I can. Multiple families and several celebrations in the span of just a few days can make you not want to set foot in the kitchen for a while. And then you realize your family needs to eat and you’re the only one capable of getting something palatable on the table. 
Cook time 1 hour 10 mins Total time 1 hour 10 mins
Author: Joy @ The Joyful FoodieRecipe type: paleo, gluten free, grain free, side dishCuisine: Asian


  • 1 medium spaghetti squash, about 3 pounds
  • 2 Tbs browned butter or olive oil
  • 5-8 cloves garlic, minced or pressed
  • 1-2 Tbs sesame oil
  • 3-5 Tbs coconut aminos
  • 1 Tbs porcini mushroom powder*
  • 3 green onions, chopped
  • salt to taste


  1. Preheat oven to 375°F
  2. Poke squash with a fork all over and place in the preheated oven. Roast at 375°F for 1 hour.
  3. Remove squash from oven and let rest until cool enough to handle.
  4. When squash is cool enough to touch, cut the stem off the squash then slice the squash in half lengthwise.
  5. Scoop out and discard the seeds then use a fork to shred out the squash “noodles”
  6. In a medium sized pan, heat the browned butter or olive oil over medium-low heat until hot.
  7. Add the garlic and stir until fragrant.
  8. Add the mushroom powder, coconut aminos and squash and stir until combined and heated through.
  9. Remove from heat and add sesame oil and salt to taste.
  10. Top with green onion.

Notes*Mushroom powder keeps this dish simple, but feel free to use sauteed fresh or dried mushrooms as well. Don’t want/have mushrooms? Leave it out! Still tastes great, but you may need a little more salt.

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