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Pumpkin Spice Ramen with Spaghetti Squash Noodles (GF, V)

Fall just exploded in your face reading that title. And it will explode in your mouth if you make this.


This one isn't quick, but it sure is easy. A lot of the time is just waiting for things to cook. If you're organized enough, a good weeknight meal. You could also cut down substantially on time if you use regular noodles, of course.



Source: Monson Made This | Serves: 2 | Time: ~1 hr


Changes: used a different #SpaghettiSquash recipe; replaced ginger with all spice (allergy consideration); replaced soy milk with coconut milk; replaced hoisin sauce with coconut aminos;


Ingredients


Squash

1 small spaghetti #squash

EVO

S&P


Pumpkin Spice Ramen Broth

4 cups veggie broth (homemade to reduce sodium)

1/2 cup pumpkin puree

2 tbsp coconut aminos

A few dashes of sesame oil

1/2 tsp pumpkin pie spice

1 tsp all spice powder

2 cloves of garlic, finely grated

1 tsp maple syrup

1/2 cup coconut milk

S&P, to taste


Pumpkin Spiced Shiitakes

8 shiitake #mushrooms

1 tbsp + 1 tsp coconut aminos

1 tbsp agave nectar

1 tbsp ketchup

a dash of pumpkin pie spice


Spiced Pumpkin Seeds

1/2 cup raw pumpkin seeds

2 tbsp coconut aminos

Pinch of pumpkin pie spice


Instructions


Spaghetti Squash

Preheat oven to 400 F. Line a baking sheet with a silicon mat or parchment paper.


Cut squash in half lengthwise. Rub cut side with EVO and sprinkle S&P on top. Lay the squash cut side down on the baking sheet. Bake for 30-40 min or until the squash is soft.


Remove from the oven and allow to cool before shredding the flesh into spaghetti noodles. Set aside until ready to combine with the broth. Speaking of...


Pumpkin Spice Ramen Broth

Combine all ingredients into a pot. Bring to a simmer, stirring occasionally. Season to taste.


Pumpkin Spiced Shiitakes

Bring a seasoned cast iron pan, or nonstick pan to medium heat. Remove the stems from your mushrooms, and then place them in a single layer on the heated pan. Place a weight or another pan on top of the mushrooms, and allow them to sear for about 4 to 5 minutes. Flip the mushrooms, and allow them to caramelize on the other side for another couple of minutes.


Combine the remaining ingredients together in a small dish.


Brush the seared mushrooms with the sauce, and place them in the broiler for a few minutes, or until the sauce has caramelized. Flip the mushrooms, apply more sauce, and then allow to broil for another couple of minutes until caramelized.


Spiced Pumpkin Seeds

Preheat your oven to 300F.


Combine all of the ingredients in a bowl, and toss to coat the pumpkin seed in the tamari and seasoning.


Allow to marinate for about 5 minutes, or until the oven is heated.


Cover a baking sheet with a nonstick mat, or a sheet of parchment paper. Spread the seeds onto the baking sheet in a single layer.


Bake for 8 minutes. Stir and then continue to bake for another 4 minutes, or until the liquid has evaporated, and the nuts are nicely toasted and coated with seasoning.


Allow to cool to room temperature before storing in an airtight container.


Assemble!

Heat your prepared squash noodles in the broth.


Add a generous helping of noodles to a bowl, and then cover with broth. Top with pumpkin seeds and shiitakes, and serve hot.

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