Ciao Bellas.

Whole foods. Peaceful mind. Nature inspired creations.

spaghetti squash thai noodles

spaghetti squash thai noodles

This dish was inspired by a meal I enjoyed at my favourite local restaurant Deer and Almond. It's also very similar to my Thai Noodle Bowl recipe, but thought I would change it up by using a spaghetti squash instead of rice noodles. You can put anything you want into your bowl- broccoli, black beans, cauliflower, get creative! I just used whatever was in my fridge. The result: a delicious and filling meal for 2!

Bowl Ingredients:

  • 1 spaghetti squash
  • 1/2 package of tofu, cubed 
  • 1 baby bok choy, or 1 cup of spinach  
  • 1 cup of chickpeas (or whatever your favourite beans are!)
  • 1/2 cup of yellow onion, diced
  • 1/2 red pepper, diced 
  • 2 tablespoons of extra virgin olive oil

Sauce Ingredients:

  • 1 cup of cherry tomatoes
  • 1 tablespoon of coconut oil
  • 1 teaspoon coconut sugar
  • 1 clove of garlic, minced
  • 3 basil leaves
  • 1 teaspoon of cumin
  • 2 tablespoons of peanut butter
  • 1 pinch of cayenne (only if you like a kick! I am crazy and use a ghost pepper)
  • 1/4 cup of water, adjust to your preferred consistency

Squash Directions:

Preheat oven to 400 degrees.

Slice the spaghetti squash in half vertical, and scoop out the guts and seeds (save the seeds!)

Drizzle 1 tablespoon of olive oil on each side after you've scooped out the seeds and add a dash of salt and pepper.

Place on a pan lined with parchment paper face down so the flat part is on the pan.

Cook for 30 minutes or until the squash is tender enough that you can put a fork through it.

Use a fork to scrape out the squash. It will form noodle-like strings. You can keep the noodles in the squash and use it as a bowl.

Tofu Directions:

Dice the tofu and bake it at the same time as the squash, for about 15 minutes or until slightly brown on the outside. I just drizzled a bit of olive oil on the tofu but you can get creative and add your favourite spices!

You can also just throw this in with the bowl ingredients if you don't want to bake it.

Bowl Directions:

Saute onion, pepper, bok choy and chickpeas with a bit of olive oil until the onions are translucent, about ten minutes on medium heat.

Sauce Directions:

Blend all ingredients! Add more water if you prefer a thinner consistency. 


After scraping out the noodles, pour the bowl ingredients into the squash and add the sauce. Enjoy!


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