Japanese Ginger Noodle Bowls (Spaghetti Squash)

The holidays were a little hard on my waistline (anyone else?).  But there is nothing like a new cookbook to shake up your cooking in a healthy way,  And so I was happy to to get : The Complete Coconut Cookbook: 200 Gluten-Free, Nut-Free, Vegan Recipes by Camilla Saulsbury from publisher Robert Rose

Complete Coconut Cookbook

Complete Coconut Cookbook

Coconut oil is back in favor  and I have been enjoying the great taste and health benefits in old favorites like Lime Coconut Chicken and Easy Pumpkin Coconut Soup.  So I am looking forward to diving into lots of new recipes. I made their delicious Banana Date Coconut Smoothie  this week– rich and sweet with no added sugar!

Smoothie with Coconut Milk

Smoothie with Coconut Milk

Next on my list is Japanese Ginger Noodle Bowls–I have a couple spaghetti squash still good from fall!

Japanese Ginger Noodle Bowls (photo from book)

Japanese Ginger Noodle Bowls (photo from book)

Japanese Ginger Noodle Bowls

This aromatic one-bowl dinner features a classic combination of Japanese flavors, but the spicy, ginger-infused sauce is what sets the dish apart.  Makes 4 servings.

Ingredients

  • 1   spaghetti squash (about 2 lbs/1 kg)               
  • 2 tbsp   minced gingerroot            30 mL
  • 1 tbsp   coconut sugar                15 mL
  • 11⁄2 cups coconut water              375 mL
  • 1⁄4 cup   liquid coconut amino acids   60 mL
  • 2 tsp    Asian chile-garlic sauce     10 mL
  • 2 cups   thinly sliced onions        500 mL
  • 8 oz     firm or extra-firm tofu, cut    into 1⁄2-inch (1 cm) cubes250 g          
  • 1 tbsp   virgin coconut oil           15 mL
  • Fine sea salt and freshly  ground black pepper
  • 1⁄4 cup   thinly sliced green onions   60 mL

Directions

  1. Pierce squash all over with a fork. Place on a paper towel in the microwave. Microwave on Medium-High (70%) for 13 to 15 minutes or until soft. Let cool for 5 to 10 minutes.
  2. Meanwhile, in a small saucepan, whisk together ginger, coconut sugar, coconut water, amino acids and chile-garlic sauce. Bring to a boil over medium-high heat. Add onions, reduce heat and simmer, stirring occasionally, for 5 to 7 minutes or until softened. Add tofu and cook, stirring, for 1 to 2 minutes or until heated through.
  3. Cut squash in half, remove seeds and scoop out pulp. Transfer pulp to a bowl and, using a fork, rake into strands. Add coconut oil and toss to coat. Season to taste with salt and pepper.
  4. Divide squash among four bowls and top with tofu mixture. Sprinkle with green onions.

Special Diets–or Not

The cookbook is suitable for vegans and for those who are gluten intolerant.  And while the it uses some ingredients are more obscure, there are also easy substitutions.   For example instead of “liquid coconut amino acids” you can use soy sauce or tamari. 

Isn’t winter the perfect time to “shake up” your menu?

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10 thoughts on “Japanese Ginger Noodle Bowls (Spaghetti Squash)

    1. Inger

      I was amazed at how perfectly sweet the dates made the smoothie with no added sugar. I definitely need to use them more often.

  1. Ivy Sew

    Hi Inger, first of all my apologies for MIA as have been quite occupied recently.
    Talking about coconut, I just love it no matter how it’s being prepared. Love your Japanese Ginger Noodles. Healthy and yummy. Happy Valentine’s Day to you and regards 🙂

    1. Inger

      I even like the coconut water. I first tried it after helping out at one of the farms I get food from. It was so refreshing after an hour in the hot sun that I was an instant convert!

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