Spaghetti Squash Ramen

Photo from Anarchist Kitchen.

Serves 4


1 spaghetti squash, halved and de-seeded
2 carrots, cut in half lengthwise and cut into sticks
1/2  # mushrooms, sliced
2 cups arugula (or kale, chard  or spinach) chopped
2 green onions, chopped
1/2 cup of cilantro, chopped
1 tablespoon of fresh ginger, finely chopped
4 cloves of garlic, smashed, peeled and finely chopped
4 tablespoons of miso, thinned with water
1/2 tsp red pepper flakes
2 tablespoon of demerara sugar
1 fresh lime lime
sea salt to taste
4 tablespoons of toasted sesame seed oil
8 cups of water
4 hard-boiled chicken or duck eggs, peeled and halved


1.  Preheat oven to 400 C.  Cut squash in half and remove seeds.  Place face down in baking dish with some water and bake for for 40 minutes.

2.  In a skillet, add about 1 tbs sesame seed oil. Sautee half the mushrooms with the carrots and half the grated ginger and garlic. When carrots look soft take everything out of the skillet and set on a plate.

3.  In the same skillet, add the greens and remaining garlic and saute them. They will wilt quickly. Once done add them to the cooked veggie plate.

4.  To make broth, bring water to boil in the skillet with the rest of mushrooms and ginger, oil,  pepper flakes and sugar.  Let broth cool until it's warm, stir in the miso and the lime juice.

5. Take spaghetti squash from oven and use fork to remove insides in strands. Divide the squash among four bowls, add broth, and place veggies on top and garnish with onion greens, cilantro and hard boiled eggs.