Description
This Thai Spaghetti Squash with Peanut Sauce is a vibrant, flavorful dish that combines roasted spaghetti squash with creamy peanut sauce. A perfect low-carb, gluten-free alternative to pasta, this dish is savory, tangy, slightly spicy, and incredibly satisfying.
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)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 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.
- Place the squash cut side down on the prepared baking sheet and roast for 35-40 minutes, or until tender and easily pierced with a fork.
- 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.
- 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.
- Toss the spaghetti squash with the peanut sauce, making sure the squash strands are well-coated.
- Serve the squash in bowls and top with chopped peanuts, cilantro, shredded carrots, and sliced cucumber for added texture and freshness.
- Serve immediately and enjoy!
Notes
- If you prefer a spicier dish, increase the amount of sriracha or add chili flakes to the peanut sauce.
- For extra protein, add tofu, tempeh, or grilled chicken.
- This dish can be made ahead; store squash and peanut sauce separately in the fridge and combine when ready to serve.
- Substitute maple syrup with honey or another sweetener of choice.
- For a nut-free option, use sunflower seed butter instead of peanut butter.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Oven, Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 6g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
