Singapore Noodle Spaghetti Squash

Singapore Noodle Spaghetti Squash

Move over Cauliflower, Spaghetti Squash might just be the next "super" vegetable in terms of its versatility in the kitchen. 

Spaghetti Squash or Vegetable Spaghetti as it is can be known is a yellow, squash shaped vegetable, with a hard outer skin, that when cooked the flesh becomes stringy like spaghetti.  

Spaghetti Squash is amazing because it covers so many dietary requirements. It is low in Fodmap, makes a great gluten-free pasta replacement and is low in sugars so suitable for diabetics.  It has been totally embraced by the Paleo and Low Carb ways of eating.

You can read more about Spaghetti Squash and how to cook it on a previous blog post here.

It's so versatile you can use it pretty much anywhere you would other noodles. Here's one recipe my family loves.

Singapore Noodles


  • 500g chicken thinly sliced (you can use whatever protein you like or a combination)
  • 4 eggs (beaten and cooked into an omelette then thinly sliced)
  • 1 onion sliced
  • 1 garlic glove crushed
  • 1 carrot in thin slices
  • 1/2 red capsicum
  • 1/4 broccoli cut into small pieces
  • 1/2 spaghetti squash (baked and “noodles” pulled out)
  • 2 tbs curry powder 
  • 1 tbs sesame oil
  • 1 tbs fish oil
  • 2 tbs coconut aminos


  1. Heat pan with sesame oil.
  2. Cook meat until browned.
  3. Add vegetables and curry powder.
  4. Once vegetables look cooked enough add spaghetti squash, egg, fish oil and coconut aminos.
  5. Cook for a few more minutes

If you like you can add prawns, bean sprouts, coriander and any other vegetables you have.

What to do with leftover Spaghetti Squash? I love this recipe from PaleOMG using it as a Breakfast Bake. 

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