Acorn Squash Ramen
Lovely plain with or without additional soy sauce. The acorn squash stands alone in yumminess. Baked for an hour, the acorn squash meat is soft but not mushy. The squash meat also blends well with the not-too-soft, not-too-hard, just right (hello Golidlocks!) ramen noodles, veggies and soy sauce. Scallions add a pleasant bite.
- 1 acorn squash
- 1 tablespoon canola oil
- 3 teaspoons soy sauce
- Sprinkles of salt and pepper
- 1 package of ramen noodles (without the instant seasoned soup)
- ¼ cup daikon radish (about 5 small slices, quartered)
- ¼ cup sliced carrot medallions (about the size of US nickels)
- 1 small broccoli head shredded into small florets
- 3 tablespoons canola oil
- 3-3½ tablespoons soy sauce
- ¼ cup firm tofu cubes (Feel free to substitute bacon or your favorite protein.)
- 2 scallion bulbs, chopped
Spilt an acorn squash vertically. Rub the oil and soy sauce on and into the two halves of the squash. Bake in a 350-degree oven for 1 hour.
Place the ramen noodles, daikon radish, carrots and broccoli florets Into a pan of boiling water for 5 minutes. Or until you can gently separate the noodles and the veggies are no longer hard. (Make sure all the ingredients are covered in water.) Do not add the seasoned soup packet from the ramen package.
Drain the water from the pan with ramen noodles and veggies. Sprinkle the oil and soy sauce over the ingredients. Continuously (gently) stirring, fry the ramen noodles and veggies over medium heat.
Divide the ramen and veggies into the acorn squash bowls. Garnish with tofu and scallions, if desired. Enjoy with additional soy sauce and black or Japanese togarashi chili pepper to taste.
Ninja Note: Soy sauce eliminates the need for salt. (Unless you are using low sodium soy sauce.)
