Thai Peanut Spaghetti Squash Recipe
I’m absolutely obsessed with this Thai Peanut Spaghetti Squash recipe because it’s a miraculous fusion of health and flavor that satisfies my love for creamy, nutty goodness without the carb overload. Plus, it’s super easy to whip up and gives me all the cozy feels while letting me flex my culinary skills with fun, vibrant toppings like cilantro and lime!
The robust flavors of Thai Peanut Spaghetti Squash have captured my heart. This dish combines roasted spaghetti squash with a sauce of such creaminess, it could be mistaken for the best in the Thai takeout game.
That is, if takeout could be gluten-free and made with healthy, whole ingredients. This sauce has everything you want from peanut sauce: nutty flavor (obviously), sweetness (honey), and just enough heat to keep it interesting (sriracha).
It’s laced with garlic and fresh ginger, making it far more fun than any other peanut sauce we’ve encountered.
Ingredients
Spaghetti squash stands alone in the vegetable world with its unique structure.
It consists of a hard shell that houses a stringy interior.
When cooked, the filaments become tender and separate from each other in thin strands, resembling spaghetti.
Not only is spaghetti squash low in calories, but it is also incredibly high in fiber, which offers numerous health benefits.
Peanut Butter: A plentiful source of protein, healthy lipids.
Soy Sauce: Imparts a umami savory flavor.
Rice vinegar: Low acidity, flavor-enhancing.
Honey: Native sweetness, enriches unfit savory flavors.
Sriracha: Spicy kick, enhances depth.
Garlic: Depth of aroma and pungency.
Zesty heat; aids digestion.
Green Onions.
They have a fresh, crunchy texture.
Peanuts that are roasted: Crunchy, abundantly proteinaceous.
Cilantro: Fresh, and brightens the dish.
Ingredient Quantities
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- 1 large spaghetti squash
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1/2 teaspoon sriracha or to taste
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1/4 cup hot water
- 2 green onions, sliced
- 1/4 cup roasted peanuts, chopped
- 1/4 cup fresh cilantro, chopped
- Optional: Lime wedges for serving
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Instructions
1. Set your oven to 400°F (200°C). Slice the spaghetti squash in half along its length, then remove the seeds.
2. Using a pastry brush, apply olive oil inside each half of the squash. Pinch salt and pepper into each squash half.
3. Place the squash in the preheated oven and let it cook for roughly 35 to 45 minutes, until you can easily shred the tender flesh with a fork.
4. As the squash roasts, make the sauce. In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, sriracha, minced garlic, and grated ginger. Gradually whisk in hot water until desired consistency is reached.
5. After cooking the squash, allow it to cool slightly. Use a fork to coax the cooked flesh into strands that resemble spaghetti. Place the strands in a large bowl.
6. Prepared peanut sauce should be poured over the spaghetti squash. Then, toss it until well mixed.
7. Combine the mixture with the sliced green onions and chopped roasted peanuts, and then toss again to mix.
8. If necessary, season to taste with more salt, pepper, or sriracha.
9. Move the spaghetti squash that is dressed to the serving plates.
10. Cilantro and lime make perfect garnishes for this scrumptious Thai Peanut Spaghetti Squash. Enjoy!
Equipment Needed
1. Oven
2. Baking sheet
3. Sharp knife
4. Spoon
5. Pastry brush
6. Medium bowl
7. Whisk
8. Fork
9. Large bowl
10. Cutting board
11. Chopping knife
12. Serving plates
FAQ
- Q: Can I use an alternative to spaghetti squash? A: Yes, you can try using zucchini noodles or rice noodles as a substitute.
- Q: Is there a substitute for peanut butter? A: You can use almond butter or sunflower seed butter if you have a peanut allergy.
- Q: Can this recipe be made vegan? A: Yes, by replacing honey with maple syrup and ensuring the soy sauce is vegan.
- Q: How do I cook the spaghetti squash? A: Cut the squash in half, remove seeds, brush with olive oil, season with salt and pepper, and roast at 400°F (200°C) for about 40 minutes.
- Q: How spicy is the dish? A: The spiciness is mild, but you can adjust the sriracha to suit your taste.
- Q: Can I prepare the sauce in advance? A: Yes, the sauce can be made a day ahead and stored in the refrigerator.
- Q: Is there a low-sodium option? A: Use low-sodium soy sauce and control the amount of added salt to keep it low-sodium.
Substitutions and Variations
For the spaghetti squash: Use zucchini noodles or butternut squash in place of spaghetti squash for a similar texture.
Alternate to olive oil: Try avocado or coconut oil. These oils work well in place of olive oil.
Peanut butter: Replace with almond butter or sunflower seed butter for different nut tastes.
Tamari is a gluten-free option that can replace soy sauce. Coconut aminos can be used in soy sauce’s stead for a soy-free alternative.
Sriracha: Adjust the spice level using chili paste or crushed red pepper flakes.
Pro Tips
1. Roasting Technique: To enhance the flavor of the spaghetti squash, flip the halves cut-side down on the baking sheet. This will help them caramelize slightly for added depth of flavor.
2. Peanut Sauce Consistency: Adjust the hot water in the peanut sauce gradually to reach your preferred consistency. If the sauce becomes too thin, you can add a bit more peanut butter to thicken it back up.
3. Flavor Balance: Taste the sauce before adding it to the spaghetti squash and adjust the seasoning. If you like it spicier, add more sriracha. For a bit more tang, increase the rice vinegar slightly.
4. Prepping Aromatics: To extract maximum flavor from the garlic and ginger, consider sautéing them for a minute in a small amount of sesame oil before adding them to the sauce.
5. Topping Variations: For added crunch and flavor, consider adding a sprinkle of sesame seeds or crushed red pepper flakes along with the roasted peanuts and green onions as toppings.
Thai Peanut Spaghetti Squash Recipe
My favorite Thai Peanut Spaghetti Squash Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Sharp knife
4. Spoon
5. Pastry brush
6. Medium bowl
7. Whisk
8. Fork
9. Large bowl
10. Cutting board
11. Chopping knife
12. Serving plates
Ingredients:
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- 1 large spaghetti squash
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1/2 teaspoon sriracha or to taste
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1/4 cup hot water
- 2 green onions, sliced
- 1/4 cup roasted peanuts, chopped
- 1/4 cup fresh cilantro, chopped
- Optional: Lime wedges for serving
“`
Instructions:
1. Set your oven to 400°F (200°C). Slice the spaghetti squash in half along its length, then remove the seeds.
2. Using a pastry brush, apply olive oil inside each half of the squash. Pinch salt and pepper into each squash half.
3. Place the squash in the preheated oven and let it cook for roughly 35 to 45 minutes, until you can easily shred the tender flesh with a fork.
4. As the squash roasts, make the sauce. In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, sriracha, minced garlic, and grated ginger. Gradually whisk in hot water until desired consistency is reached.
5. After cooking the squash, allow it to cool slightly. Use a fork to coax the cooked flesh into strands that resemble spaghetti. Place the strands in a large bowl.
6. Prepared peanut sauce should be poured over the spaghetti squash. Then, toss it until well mixed.
7. Combine the mixture with the sliced green onions and chopped roasted peanuts, and then toss again to mix.
8. If necessary, season to taste with more salt, pepper, or sriracha.
9. Move the spaghetti squash that is dressed to the serving plates.
10. Cilantro and lime make perfect garnishes for this scrumptious Thai Peanut Spaghetti Squash. Enjoy!