Ah, the famous pasta alternative- spaghetti squash. A true wonder of nature, if you ask me. This is a perfect choice for all gluten-free recipes. While the recipe itself shouldn't result in soup, we strongly recommend adding some vegetable broth to make it a comforting soup dish.
If you like spaghetti squash, click here for another gluten-free noodle dish.
Ingredients for noodle bowl:
Method of preparing the noodle bowl:
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Preheat oven to 375°F (190°C). Season the squash halves with salt. Place cut side down on the prepared baking sheet. Bake for 45 minutes, and let cool.
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Whisk the soy sauce with brown sugar, ginger, garlic, 2 tbsp lime juice and 1/2 tsp salt. In a shallow dish, soak the steak in 3 tbsp of the mixture for 30 minutes.
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If you'd like, add the jalapeño, sesame oil, and 6 tbsp lime juice to the remaining soy sauce mixture.
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Scrape out the spaghetti squash and throw away the shells. You'll be left with a pile of what looks like noodles! Mix those noodles with your sauce and add more salt if needed.
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Pat the steak dry and fry for 3 minutes on each side. Cut into strips.
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Mix all the remaining ingredients with the steak and squash noodles, and serve in a bowl.
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