Name: Spaghetti Squash Noodle Bowls
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: Vegan
Ingredients: 1 spaghetti squash, halved and seeded; 1 red bell pepper, sliced thin; 1 small head of broccoli, chopped; 2 portobello mushrooms, wiped clean and gills removed; 1 cup chickpeas, drained and rinsed; 1 TBSP fresh squeezed lime juice; 2 tsp Thrive® Algae Oil; 1/4 tsp garlic; 1/4 tsp ground ginger; 1 TBSP Tamari lite; 2 TBSP rice vinegar; fresh cilantro; pinch of crushed red pepper; white sesame seeds

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Spaghetti Squash Noodle Bowls with vegetables and chickpeas in simple seasonings! Made in one pan for an easy workweek dinner.

Hello, winter!

Tonight I brought in the winter solstice at my yoga studio by doing 108 sun salutations in honor of the longest day of the year.

But now I’m hungry, so let’s all congregate in the kitchen and get warm.

Cooking always seems to become more of a priority this time of year, when hot healthy food is the center to family gatherings and the oven is a source of warmth.

I thought we could kickstart the new year with these Spaghetti Squash Noodle Bowls that are super comforting and packed with cozy cooked veggies and a tangy Asian flair.

These bowls are the perfect easy meal for #meatlessmonday or any day of the week, requiring only one baked spaghetti squash, one pan, and all the veggies and spices your heart desires.

How to Prepare the Spaghetti Squash

Surprise, surprise– this recipe starts with spaghetti squash.

You might have tried spaghetti squash as a spaghetti noodle alternative, but have you tried using it in other fun noodle-y ways?

You’re going to love it here as the base to these noodle bowls.

Simply bake the squash in the oven until tender and then tease the squash into strands.

Then add your squash noodles to the rest of the ingredients on the stovetop for a quick compilation.

What You Need to Make Spaghetti Squash Noodle Bowls

What other ingredients, you might ask?

I chose broccoli, red bell pepper, and portobello mushroom, but you I also think beat sprouts, onion, carrot, snap peas, or baby corn would be tasty.

Cook the vegetables on the stovetop, adding in spices and seasonings as you go.

The asian-inspired dressing is a mix-as-you go blend of Tamari lite, rice vinegar, and fresh squeezed lime to create a tangy zesty flavor.

The spaghetti squash does a great job of absorbing the flavors, ensuring each noodled bite packed with flavor.

I added chickpeas to the recipe for protein; you can also use edamame or tofu instead!

Notes on Meal Prep

PSA: don’t be frightened by the cook time on this recipe.

The spaghetti squash takes about an hour to bake but you can do whatever you want while it’s baking, ie. dance around the kitchen to Christmas music, do some forward folds or savasana, or maybe toss the ball with your furry friends.

I suggest preparing all of you chickpea and vegetable in the pan so everything is ready to assemble when the spaghetti squash is done.

Don’t worry, you’ll still have time to do the other good stuff, too.

I love to serve mine with my all the toppings– red pepper flakes, white sesame seed, fresh squeezed lime, and cilantro.

About Thrive Algae Oil

For easy, safe cooking of the spaghetti squash and chickpea and veg, try using Thrive ® Algae Oil.

This everyday cooking oil made from algae has become a staple in my kitchen.

I love using because it contains the highest level of monounsaturated fat (a good, heat-stable fat) and lowest level of saturated fat compared to any other cooking oils out there.

The oil can also withstand high temperatures (its smoke point is up to 485°!), so you can use it whenever you sauté, sear, fry, bake, and more..

It’s also light and super neutral in taste, which makes it even more versatile.

Try it in this recipe to brown the spaghetti squash and sauté your chickpeas and vegetables– You can find on Amazon or in grocery stores nationwide!

How to Serve Spaghetti Squash Noodle Bowls

Enjoy these Spaghetti Squash Noodle Bowls as an easy weeknight dinner when you’re craving a cozy noodle bowl but want to stick to something a bit lighter!

I recommend eating leftovers to this dish as soon as possible; and not just because it tastes amazing.

The spaghetti squash doesn’t keep longer than a few days in the fridge before it starts to disintegrate.

Spaghetti squash noodles bowls, yes, but spaghetti squash noodle soup…no.

I like to make my spaghetti squash bowls for an evening meal and enjoy the leftovers the next day for lunch or dinner.

If you’re in the gift-giving spirit, share the other half of the recipe with your better half or a friend!

Enjoy!

More Vegan Noodle Bowls

More Spaghetti Squash Recipes

I Want to Hear From You

If you make this Spaghetti Squash Noodle Bowls recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

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XO Lauren