Spaghetti Squash Ramen with Shrimp
Servings Prep Time
2-4bowls (depending on your eating capacity) 15minutes
Cook Time
15 minutes
Servings Prep Time
2-4bowls (depending on your eating capacity) 15minutes
Cook Time
15 minutes
Ingredients
Instructions
  1. Preheat your oven to 400 degrees. Slice your spaghetti squash in half, remove the seeds and pulp, then gently score the inside with a fork before rubbing 1/2 tsp sesame oil and 1/2 tbsp soy sauce inside it. Place both halves on a baking sheet and roast for 20 minutes or until fork tender. When done, remove squash from the skin and transfer to a bowl. Set aside.
  2. In a small pot, combine remaining sesame oil, soy sauce, chicken broth, garlic and ginger. Bring to a boil, then reduce heat to low. If shrimp are frozen, add them to the mixture then cover and cook until done. Reduce heat to simmer and add mushrooms only during the last few minutes of simmering.
  3. Meanwhile, prepare a hardboiled egg by adding an egg to boiling water and cooking for 8 minutes. Transfer to cold water immediately and let sit for 2-3 minutes, then peel and slice in half.
  4. Assemble your ramen bowl by placing the desired amount of spaghetti squash in a bowl, followed by broth, shrimp, mushrooms and half of a hardboiled egg. Garnish with green onions and, if desired, sliced red hot chili peppers.