Thai Carrot Ginger Faux Noodles

11 50 445
Ingredients Minutes Calories
Prep Cook Servings
20 min 30 min 2
Thai Carrot Ginger Faux Noodles
Health Rating


2 cup whole Baby carrots (shredded, dressing)
4 large stalk(s) Celery
1 tbsp Coconut oil
1 clove(s) Garlic (dressing)
2 tbsp minced Ginger root (dressing)
1 pinch Sea salt
1 squash Spaghetti squash
1 dash Stevia sweetener, powder (dressing, or 8-10 liquid drops)
3/4 cup Water (dressing)
1 medium Yellow onion
2 tbsp Apple cider vinegar (dressing)


For Dressing:
Throw the baby carrots, ginger, garlic, water, and apple cider vinegar into a blender, and blend until smooth.

Add stevia to taste. Store in the 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 your oven to 375 degrees Celsius. Slice spaghetti squash in half- remove the seeds. Place face down on a baking sheet or casserole dish and bake for 30 minutes- or until tender. You should be able to pierce the skin easily with a fork when it is done.

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

When the squash is cool enough to handle, gently scrape a 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 mingles.

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

Nutrition Facts

Per Portion

Calories 445
Calories from fat 113
Calories from saturated fat 64
Total Fat 12.5 g
Saturated Fat 7.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 0.8 g
Cholesterol 0
Sodium 431 mg
Potassium 1711 mg
Total Carbohydrate 83 g
Dietary Fiber 16.0 g
Sugars 10.4 g
Protein 8.2 g

Dietary servings

Per Portion

Vegetables 22.7

Energy sources