A Play on Asian

What a glorious weekend it has been! Weather turned out to be better than expected (no rain) and we were able to accomplish lots around the house and yard. We were so busy I wanted something very fulfilling and tasty for dinner. It has been a while since we enjoyed spaghetti squash so I figured I’d incorporate it into a meal this weekend. I also have been loving on coconut aminos and Asian inspired eats so we threw this Asian Garlic Noodle recipe together and OH EM GEE. I used PaleoGlutenfree.com ‘s recipe but had to add a few things. For our noodles (mmmmmmm) we used spaghetti squash. I cook my spaghetti squash at 350 degrees for 45 mins. I usually use ghee but ran out so this time I tried coconut oil and it tasted just as delicious. I love to season 😋 everything so I added thyme, garlic powder, onion powder, dill, salt, and pepper to the spaghetti squash. While my squash was cooking I started on the other ingredients. 1/2 a zuchinni and one carrot cut julienne style. (I had to look up how to do that  🙈) A red pepper minced (my fave!) and 1/2 a cup of fresh cilantro. We are not big cilantro fans so I used a 1/4 cup and could still taste the cilantro so it was plenty. My favorite part of this recipe was adding 1/2 cup of roasted cashews ! SO YUMMY! Perfect flavor and crunch. I threw all ingredients into a bowl including my done spaghetti squash.

While waiting for the spaghetti squash I also started our chicken marinade. Since this recipe didn’t call for any meat we came up with this on the fly. To go along with our Asian theme we added sesame oil, fish sauce, coconut aminos, ginger, red curry paste, rice vinegar, salt, and pepper and wow the smell was amazing. Will be using this blend again because we were very pleased with how the chicken tasted!

Next was the sauce. In a blender I put 2/3 cup coconut aminos and 1/4 cup of coconut milk. I have been using these two ingredients a lot lately and am loving them. Two new ingredients I had to buy for this recipe were fish sauce (recipe requires 2 TBLS) and red curry paste (also 2 TBLS). I also threw 6 medium cloves of garlic and 6 large PITTED dates. Dates are my new favorite thing BTW!! They are great to make any sauce sweet. I use them to make an amazing sloppy joe sauce! Blend all ingredients together and voila! I finger tested this sauce and I couldn’t stop poking my finger in there.


We mixed the sauce into the noodles. My spaghetti squash was a little on the smaller side so I didn’t empty all the sauce in as I feared it would be too much. I continued stirring and adding a little more sauce until I felt it was perfect amount. Cut up some scallions and throw them on top with the chicken and ENJOY.

This meal was just WOW! Happy eating 😀




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Just a gal learning her way through the kitchen. Whole 30 inspired.

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