Thai Spaghetti Squash with Peanut Sauce

Why You’ll Love This Recipe

You’ll love this dish because it’s not only packed with bold Thai-inspired flavors, but it also uses spaghetti squash as a healthy alternative to pasta. The peanut sauce is creamy, slightly sweet, and a bit spicy, pairing perfectly with the subtle crunch of the squash. This recipe is versatile and can be made ahead of time, making it a great option for meal prep. It’s vegan, gluten-free, and can be easily customized with your favorite veggies or toppings. Plus, the peanut sauce alone is so good, you’ll want to drizzle it on everything!

Ingredients

• 1 medium spaghetti squash

• 1 tablespoon olive oil

• Salt and pepper, to taste

• 1/4 cup peanut butter (creamy or crunchy)

• 2 tablespoons soy sauce (or tamari for gluten-free)

• 1 tablespoon lime juice

• 1 tablespoon maple syrup or honey

• 1 teaspoon sriracha (optional, for heat)

• 1 garlic clove, minced

• 1/4 cup warm water (to thin sauce as needed)

• 1/4 cup chopped peanuts (for garnish)

• Fresh cilantro, chopped (for garnish)

• 1/2 cup shredded carrots (optional, for garnish)

• 1/2 cup sliced cucumber (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil, and sprinkle with salt and pepper.

3. Place the squash cut side down on the prepared baking sheet and roast for 35-40 minutes, or until the squash is tender and easily pierced with a fork.

4. While the squash is roasting, make the peanut sauce. In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup or honey, sriracha, and minced garlic. Add warm water a little at a time until the sauce reaches your desired consistency.

5. Once the squash is roasted, remove it from the oven and allow it to cool slightly. Use a fork to scrape the inside of the squash, creating spaghetti-like strands.

6. Toss the spaghetti squash with the peanut sauce, making sure the squash strands are well-coated.

7. Serve the squash in bowls and top with chopped peanuts, cilantro, shredded carrots, and sliced cucumber for added texture and freshness.

8. Serve immediately and enjoy!

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 40 minutes

• Total Time: 50 minutes

Variations

• Add Protein: For extra protein, add tofu, tempeh, or grilled chicken to the dish. You can also use edamame for a plant-based protein option.

• More Vegetables: Add sautéed vegetables like bell peppers, zucchini, or broccoli to the dish for extra nutrition.

• Spicy: If you like it spicier, increase the amount of sriracha or add chili flakes to the peanut sauce.

• Noodles: If you prefer regular noodles, you can easily swap in rice noodles, soba noodles, or any gluten-free noodles you prefer.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

• Freezing: This dish is not ideal for freezing as the spaghetti squash may lose its texture once thawed. It’s best enjoyed fresh or stored for a few days in the fridge.

• Reheating: Reheat the dish in the microwave or on the stove over low heat. If the peanut sauce thickens too much, add a bit of warm water to loosen it up before reheating.

FAQs

1. Can I make this recipe ahead of time?

Yes, you can prepare the spaghetti squash and peanut sauce ahead of time. Simply store them separately in the fridge and combine when ready to serve.

2. Can I use a different squash for this recipe?

While spaghetti squash is ideal for this dish due to its texture, you can substitute with other squash varieties like butternut squash. Keep in mind the texture will be different, but it will still be delicious.

3. Is this dish gluten-free?

Yes, this dish is naturally gluten-free if you use tamari or a gluten-free soy sauce. Make sure to check your peanut butter and other condiments for gluten.

4. How do I make this dish spicier?

Add more sriracha to the peanut sauce or sprinkle red pepper flakes on top for extra heat.

5. Can I use crunchy peanut butter for the sauce?

Yes, you can use crunchy peanut butter for added texture, though creamy peanut butter will make the sauce smoother.

6. How do I know when the spaghetti squash is cooked?

The squash is done when you can easily pierce the skin with a fork and the flesh is tender. The strands should pull apart easily when scraped with a fork.

7. Can I substitute maple syrup for the honey?

Yes, you can use maple syrup or another sweetener of your choice for a vegan option. Agave syrup would also work well.

8. Can I add meat to this dish?

Yes, you can add grilled chicken, shrimp, or any other protein of your choice. Tofu and tempeh are great plant-based options.

9. Can I make this dish without peanut butter?

Yes, you can substitute peanut butter with almond butter or sunflower seed butter if you prefer a nut-free option.

10. Can I serve this dish cold?

Yes, this dish can be served cold, making it a great option for a make-ahead lunch or picnic.

Conclusion

This Thai Spaghetti Squash with Peanut Sauce is a delicious and healthy meal that’s full of flavor and perfect for those looking for a lighter, low-carb alternative to pasta. With its creamy peanut sauce and the slight sweetness from the squash, it’s a dish that satisfies both savory cravings and comfort food desires. Whether you’re looking for a quick weeknight dinner or a meal prep recipe, this dish is easy to make and full of vibrant Thai-inspired flavors. Enjoy!