Now that your spaghetti squash is perfectly cooked, and your noodles are ready, lets turn it into something amazing! How about pumpkin spice ramen with spaghetti squash noodles! You heard that right. These squash noodles work so well in ramen, and they add an extra layer of fall flavor to this seasonally seasoned broth. This broth is rich and flavorful; full of cozy flavors from the warming fall spices. You’ll thank me later.
This is a fall inspired ramen noodle soup that utilized two different types of squash, one for the flavor, and another for the noodles.
- 1/2 spaghetti squash, baked and "noodled " (See recipe below)
- 4 cups water or broth
- 4 teaspoons No Chicken Better Than Bouillon (if not using broth)
- 1/2 cup pumpkin puree
- 2 tablespoon Bragg’s Liquid Aminos or tamari
- A few dashes of sesame oil
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon grated ginger
- 2 cloves of garlic, finely grated
- 1 teaspoon maple syrup
- 1/2 cup soy milk
- Salt and pepper to taste
- 4 to 8 shiitake mushrooms
- 1 tablespoon Bragg’s Liquid Aminos or Tamari
- 1 tablespoon agave syrup
- 1 tablespoon ketchup
- 1 teaspoon hoisin sauce
- a dash of pumpkin pie spice
- 1/2 cup raw pumpkin seeds
- 2 tablespoons Tamari or Bragg’s Liquid Aminos
- a pinch of pumpkin pie spice
Combine all ingredients into a pot. Bring to a simmer, stirring occasionally. Season to taste.
Bring a seasoned cast iron pan, or nonstick pan to medium heat. Remove the stems from your mushroom, 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.
Preheat your oven to 300 degrees fahrenheit
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.
Heat your prepared squash noodles in the broth, or in a pot of simmering water just until heated through.
Add a generous helping of noodles to a bowl, and then cover with broth. Top with pumpkin seeds, green onion, and char siu shiitakes, and serve hot.
This method for cooking and preparing spaghetti squash is so easy and effortless, and it provides the best quality and flavorful squash noodles.
- 1 whole spaghetti squash (about 3 to 4 pounds)*
Preheat your oven to 375 degrees F.
Begin my rinsing off and drying your spaghetti squash.
Using a fork or a knife, poke a few holes around the surface of the squash.
Place your squash on a wire rack in the middle of your oven. If you are concerned about any juices dripping, you can place it on a baking sheet or place a piece of foil under the squash.
Bake for 1 hour at 375 degrees, turning over halfway though the cooking time. It's done when there is slight browning of the skin, and the squash gives slightly when squeezed. You don't want it to be squishy.
Carefully remove the cooked squash from the oven, and allow to rest on a wire rack until it is cool enough for you to handle.
Cut the squash in half through the middle of she squash, NOT from top to bottom.
Using a fork, remove the seeds and membrane from the center of the squash.
With your fork, gently liberate the noodles from the inside of the squash, trying not to break up any of the noodles. Continue removing the noodles until you have reached the solid outer edge. The outer edge (not the skin) is edible and delicious; it just doesn't "noodle" like the inside.
Use the spaghetti squash noodles wherever you would use spaghetti or thin rice noodles.
*If your squash is closer to 5 pounds, you might want to increase the baking time by 10 to 15 minutes.