Thai Carrot, Ginger Faux Noodles

11 75 441
Ingredients Minutes Calories
Prep Cook Servings
20 min 55 min 2
Thai Carrot, Ginger Faux Noodles
Health Highlights


2 cup whole Baby carrots (shredded, for dressing)
4 large stalk(s) Celery (chopped)
1 tbsp Coconut oil
1 clove(s) Garlic (for dressing)
2 tbsp minced Ginger root (for dressing)
1/4 tsp Sea Salt
1 squash Spaghetti squash
1/2 tsp Stevia sweetener, powder (for dressing)
2 tbsp Apple cider vinegar (for dressing)
3/4 cup Water (for dressing)
1 medium Yellow onion (chopped)


Throw dressing ingredients into a blender, and blend until smooth.

Add stevia, to taste. Store in fridge for up to 5 days. If using a standard blender the carrots will blend more completely if they are shredded to begin with.

Preheat oven to 375 degrees F.

Slice spaghetti squash in half- remove the seeds.

Place face down on baking sheet or casserole dish and bake 30 minutes, or until tender. You should be able to pierce the skin easily with a fork when it's done.

While your squash is roasting, dice up the onion and celery, and sauté them over medium heat, in a bit of coconut oil.

Sauté until they are really soft and tender (about 20 minutes).

When your squash is cool enough to handle, gently scrape fork lengthwise to shred the noodle-like flesh into your pot of veggies.

Season with a pinch of salt, and toss until thoroughly heated and the flavours have mingled.

Serve while piping hot- and top with carrot ginger dressing!

Nutrition Facts

Per Portion

Calories 441
Calories from fat 112
Calories from saturated fat 62
Total Fat 12.5 g
Saturated Fat 6.9 g
Trans Fat 0 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 0.9 g
Cholesterol 0
Sodium 651 mg
Potassium 1733 mg
Total Carbohydrate 82 g
Dietary Fiber 16.3 g
Sugars 9.7 g
Protein 8.1 g

Dietary servings

Per Portion

Vegetables 22.7

Energy sources


Meal Type(s)