Family Entrees

Singapore Spaghetti Squash Noodles

I’m just going to go straight into talking about how amazingly delicious this recipe is. Not to toot my own horn but this dish is super flavorful, filling, healthy and full of nutrients. It has quickly become one of my top favorite recipes I’ve ever created. I highly recommend making this one for you and your family. I’m sure everyone will love it.  Singapore Noodles are a very tasty dish and it is pretty versatile because you can add any ingredients you pretty much want as long as you use the main ones.

If you’re not familiar with Singapore Noodles it is a meal you typically find in Chinese or Cantonese restaurants. Despite its name it is not originally a dish from Singapore. It uses a lot of Asian flavors which is probably why I love it so much. I’m a big fan of Asian cuisine and love it’s flavors. Singapore Noodles usually calls for rice noodles in most recipes.

I wanted to make this recipe healthy without compromising its original flavors. I stuck to the spices and oils it calls for so that I could still get that original taste you find in the authentic noodles. I decided to use additional veggies than  usual recipes call for. I’ve seen different recipes use different vegetables in their noodles so I just decided to use a combination of these veggies. To kick it up a notch and make it a bit more nutritious I decided to use spaghetti squash for the noodles.

Substituting the rice noodles for spaghetti squash didn’t compromise the taste at all. It’s pretty hard to even tell it’s not regular noodles you’re eating. Making spaghetti squash is super easy too. If you’ve never made it before don’t be intimidated by it. Once you try it you’ll see how easy it really is to make. Just preheat your oven at 350 degrees. Cut your squash in half the long way and scoop out the seeds. Rub some olive oil to both sides and season with some salt, pepper, garlic powder and Italian seasoning. You can season it with whatever spices you would like this is just my go to way to season my spaghetti squash. Stick it in the oven for about 30-40 minutes until it is tender. Let it cool for a while. Now this is where you make magic happen. Take a fork and scrape out the inside of the squash. You should see some noodles coming out of your squash. That’s it! Super easy and super simple.

Once you have your spaghetti squash noodles cooked you can make anything with them. You can pair it with some chicken, meatballs, turkey meatballs and some pasta sauce. Or you can get creative and try these Singapore Spaghetti Squash Noodles. This is a great recipe for when you’re looking for something new or something different. It’s also great for meal prepping since it makes a lot of servings. You can make enough for the week or a few days at least. Since this recipe gives you a great alternative to take out, make it for the weekend and not having to worry about cooking while you enjoy some quality time with your family. Either way, it’s a great meal to make. It’s tasty, healthy, easy to make, and you and your family will love it!


5 from 2 votes

Singapore Spaghetti Squash Noodles

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Angelica Arias The Peachee Pear


  • 4 cups cooked spaghetti squash
  • 2 chicken breasts
  • 1 lb shrimp (peeled and devined)
  • 2 red bell peppers
  • 1 large carrot
  • 1 zucchini
  • 2 cups sliced mushrooms
  • 2 eggs beaten
  • 3 green onions (plus more for garnish)
  • 3 garlic cloves
  • 1/2 tbsp grated fresh ginger
  • 1/4 cup liquid aminos
  • 2 tbsp curry powder
  • 1 tbsp ground turmeric
  • salt and pepper to taste
  • 2 tbsp sesame oil


  1. Cut chicken breasts into small cubes. Add salt and pepper to taste.

  2. In a large skillet or wok, heat up 1 tbsp sesame oil on medium-high. Add cubed chicken and cook until browned.  

  3. While chicken cooks, julienne carrots and bell peppers. Cut zucchini into 4 halves and dice. mince garlic and cut green onions diagonally.

  4. Remove chicken from skillet or wok and keep warm.

  5. Add the rest of sesame oil and stir fry carrots for 2-3 minutes.

  6. Add shrimp and cook until it starts to turn pink.

  7. Stir in zucchini, mushrooms, and bell pepper and stir fry until soft.

  8. Add liquid aminos, ginger, curry powder, turmeric, salt and pepper.

  9. Return cooked chicken to cooked shrimp and veggies. Then add in spaghetti squash.

  10. Mix beaten eggs and stir until eggs are cooked. While eggs are cooking with everything else, add green onions and garlic.

  11. Remove from heat and serve. Garnish with more green onions.

These Singapore Spaghetti Squash Noodles are the perfect alternative to take-out. They are also a low-carb option to regular noodles. Made with fresh ingredients and authentic spices. Make these for your whole family and they are sure to love it! Get recipe here!


  1. I HAVE to try this! I love Chinese take-out, but it’s so unhealthy! This sounds delicious! Thanks for sharing!

    1. I love Singapore noodles too but they are not the healthiest. This version gets me my take out fix without the guilt lol.

  2. I have tried the traditional spaghetti recipe using spaghetti squash, but never thought to use it with an asian meal. I wasn’t sure the seasonings would work. This recipe is interesting and seems good to try.

    1. Yes the flavors blend beautifully. So tasty and satisfying!

  3. This recipe looks delicious! We have been trying to find new meals to cook to spice up dinner some nights. this seems perfect. thank you

    1. Thank you so much Karen! hope you enjoy it!!

  4. Yummm, this looks delicious! Definitely pinning this, so I can make this for my family.

    1. Thank you! Hope you give it a try!

  5. This looks so flavorful and delicious! I’ll have to give it a try.

    1. Thank you! I’m sure you will love it! 😉

  6. This looks so delicious & there’s shrimp! My fave! Wonder if my daughter will eat this if I make it. Looks great! Great post

    1. Thank you! Shrimp is my favorite too! Try making it for her. My daughter likes it but just the chicken. She’s not a fan of shellfish.

  7. This looks so good! I wish that I could eat curry so that I could taste it!

    1. Thank you! You can omit it and maybe just use a little more turmeric.

  8. This would be a great sneaky way for me to get a great portion of veggies into my belly!

    1. Yes! And it’s low-carb!

  9. I love Asian flavors too because they are spicy. Thanks for sharing, I already pinned this

    1. Yes that’s why I move them to! Thank you! I appreciate it!

  10. Yum! What a delicious meal this looks like!

    1. Thank you so much Jennifer!

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