Asian Garlic Paleo “Noodles”


1 large, cooked spaghetti squash

½ medium zucchini, julienne cut

½ large carrot, julienne cut

1 small red bell pepper, sliced or chopped

½ cup fresh cilantro, diced

¼ cup roasted cashews or peanuts, chopped


2/3 cup coconut aminos

¼ cup full fat coconut milk

2 Tbsp. freshly grated ginger or ginger powder

2 Tbsp. red curry paste

2 Tbsp. fish sauce

6 medium/large garlic cloves (smaller cloves for less spicy)

6 large medjool dates, pitted



  1. Cut spaghetti squash in half lengthwise and use a spoon to scrape the seeds from the center. Lay face up on a baking tray and brush lightly with olive oil. Bake for 450˚F for 25 minutes, or longer for softer noodles.
  2. Once cooked to desired tenderness, scrape out flesh, creating ‘noodles.’ Use care as squash will be hot.
  3. Add all sauce ingredients to a blender and puree until smooth.
  4. In a large bowl, add remaining ingredients including squash and stir gently. Pour sauce over and mix.  
  5. Can be served hot or cold. If you want to heat the noodles at a later time, just mix everything together in a skillet and heat until warm.

Serves 4

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