Singapore Spaghetti Squash (Vegan)

There was this little Vietnamese restaurant right by my little apartment downtown when I was fresh outta college with my first grown up job. They had the beeeeest Singapore Noodles and I would just walk over there and pick them up and have a night in with some craft brews and a good movie!

So I decided to throw this together with what I had on hand and a spaghetti squash instead of noods cuz I thought it would be healthier or something…and I gotta tell ya, with all the flavor, I couldn’t care less it’s spaghetti squash! It tastes pretty damn close to what I remember, at least good enough to hit the feelers button!

Be sure to watch my video for more tips and fun!


  • Spaghetti squash
  • Onion, sliced
  • 3 carrots, peeled and thinly sliced
  • Head of broccoli
  • 2-3 tbsp minced garlic
  • 2-3 tbsp soy sauce or liquid aminos
  • 1 tbsp curry powder
  • 1 tsp cumin, turmeric, red pepper flakes
  • Green onion


  1. Preheat oven to 420°F
  2. Cut spaghetti squash in half, long ways, scoop out the seed portion like a pumpkin
  3. Drizzle with a little oil and add some salt and pepper, you can do some garlic and onion powder if you got it
  4. Bake them on a cookie sheet, cut side down for about 40 mins
  5. Once your squash is done and cooling to handle, add your carrots and onion to a large pan with some oil and sauté down a bit
  6. Then add the broccoli and sauté a little more
  7. Then add the garlic, soy sauce and seasonings and give it a mix
  8. Fork your squash and then add to the pan and bring to temp, then turn it off, add some green onion if you’re feeling fancy and enjoy!

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