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Spaghetti Squash Japchae

| SPAGHETTI SQUASH JAPCHAE | 🥡Japchae is a delicious Korean noodle dish usually made with Sweet Potato Starch Noodles. I wanted a low carb option so I experimented with Spaghetti Squash. Whenever I take a friend out for Korean food for the first time, I always make them try Japchae. Everyone always loves it! This japchae doesn’t have the fun texture of regular japchae noodles but it is full of vegetables, flavor, and super filling. I served it with my Asian Pork Meatballs (recipe here). This was my meal prep this week and I am loving it! The recipe below uses a spaghetti squash that was cut in half, seeds removed, and roasted in the oven at 400°F for one hour with olive oil, salt, and pepper.

1 Pepper, thinly sliced (red or green)
1/4 onion, thinly Sliced
1/2 Package @traderjoes Shredded Cabbage with Carrots
1 Spaghetti Squash, roasted and cooled, noodles removed and set aside
3 tbsp coconut Aminos (you can use Soy sauce if you are not Paleo. If you use Soy Sauce do not add additional salt)
1 tbsp maple syrup
2 tbsp sesame oil
2 pinches of salt (a little more than a 1/4 tsp)

1.Stir fry pepper and onions for 3 mins in avocado oil on medium high heat.
2.Add shredded cabbage with carrots and spaghetti squash. Raise heat to high and Cook for 3 minutes
3.Add sauces and salt
4. Cook on high until a lot of the water has evaporated.
5.Top with green onions

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