Thai Spaghetti Squash

By Jennifer

2 Person

33 Minutes

392 Calories

Healthy Thai Spaghetti Squash with delicious peanut sauce makes a great side dish or base for a grain-free Pad Thai recipe. This recipe is gluten-free, vegan, and clean eating. The peanut sauce makes a great dip too.

Ingredients

Peanut Sauce

2 tsp. red curry paste
2 tsp. toasted sesame oil
2 tbsp. white or apple cider vinegar
2 tbsp. soy sauce Tamari to make gluten-free, or fish sauce for non-vegans
1/4 cup water
1/4 cup coconut sugar
2/3 cup natural peanut butter
1 can (14 ounces) coconut milk

2 tbsp. crushed peanuts
1/4 cup chopped parsley or cilantro leaves
1 garlic clove minced
salt
olive oil
1 medium spaghetti squash

Method

01

Spaghetti Squash Oven Method: Preheat oven to 350 F. Half the squash and scoop out the seeds. Drizzle inside with olive oil and sprinkle with salt. Place spaghetti squash cut side down on a baking sheet and roast for 25 minutes.
02

When spaghetti squash is done roasting, take it out from the oven and let cool for 10 minutes. Then, using a fork, scrape out the spaghetti squash strands. If your squash is very moist, you might have to place the strands in a colander and pat with a paper towel.
03

Spaghetti Squash Instant Pot Method: With a small sharp knife cut the spaghetti squash in half widthwise. Use a spoon or small knife to remove the seeds. Pour 1 cup of water into your Instant Pot. Add a trivet and place the 2 spaghetti squash halves on the trivet. Orientation doesn't matter too much, but I always do cut side up.
04

Close the lid and turn the valve to sealing. Select the 'Manual' setting and adjust to 10 minutes. Once the pressure cook cycle has finished, turn the valve to venting to quick release the pressure.
05

Open the lid and pour out any liquid that may have collected inside the spaghetti squash halves. Test a few strands for doneness. You can always add a few more minutes for a softer texture.
06

Let the squash cool until comfortable to handle. Use a fork to loosen and scrape out the spaghetti squash noodles.
07

Peanut Sauce: Place all sauce ingredients in a medium saucepan and bring to a boil over medium-high heat. Then turn down to low and simmer for 5 minutes to thicken the sauce, while stirring almost constantly. Take off heat once thickened.
08

Heat a skillet over medium heat. Add minced garlic, chopped parsley and 1/4 cup of the peanut saucepan and combine. Add spaghetti squash and crushed peanuts, stir to combine and cook until heated through (about 2 minutes).
09

Plate and garnish with a little more crushed peanuts and chopped parsley. Optionally, serve with veggies of choice. I used bean sprouts, sliced bell pepper and carrots. Drizzle with more peanut sauce as desired.

Related Tags

Dinner Recipes

Gluten-free Recipes

Easy Dinner Recipes

Spaghetti Squash Recipes

Vegan Recipes

Thai Spaghetti Squash

4.2

( By Jennifer )

01 Information

Grade easy
Serving 2 servings
Calorie 392 Kcal
Prep Time 8 Mins
Cook Time 25 Mins
Total Time 33 Mins

02 Ingredients

Peanut Sauce

2 tsp. red curry paste

2 tsp. toasted sesame oil

2 tbsp. white or apple cider vinegar

2 tbsp. soy sauce Tamari to make gluten-free, or fish sauce for non-vegans

1/4 cup water

1/4 cup coconut sugar

2/3 cup natural peanut butter

1 can (14 ounces) coconut milk

2 tbsp. crushed peanuts

1/4 cup chopped parsley or cilantro leaves

1 garlic clove minced

salt

olive oil

1 medium spaghetti squash

03 Method

Step 1

Spaghetti Squash Oven Method: Preheat oven to 350 F. Half the squash and scoop out the seeds. Drizzle inside with olive oil and sprinkle with salt. Place spaghetti squash cut side down on a baking sheet and roast for 25 minutes.

Step 2

When spaghetti squash is done roasting, take it out from the oven and let cool for 10 minutes. Then, using a fork, scrape out the spaghetti squash strands. If your squash is very moist, you might have to place the strands in a colander and pat with a paper towel.

Step 3

Spaghetti Squash Instant Pot Method: With a small sharp knife cut the spaghetti squash in half widthwise. Use a spoon or small knife to remove the seeds. Pour 1 cup of water into your Instant Pot. Add a trivet and place the 2 spaghetti squash halves on the trivet. Orientation doesn't matter too much, but I always do cut side up.

Step 4

Close the lid and turn the valve to sealing. Select the 'Manual' setting and adjust to 10 minutes. Once the pressure cook cycle has finished, turn the valve to venting to quick release the pressure.

Step 5

Open the lid and pour out any liquid that may have collected inside the spaghetti squash halves. Test a few strands for doneness. You can always add a few more minutes for a softer texture.

Step 6

Let the squash cool until comfortable to handle. Use a fork to loosen and scrape out the spaghetti squash noodles.

Step 7

Peanut Sauce: Place all sauce ingredients in a medium saucepan and bring to a boil over medium-high heat. Then turn down to low and simmer for 5 minutes to thicken the sauce, while stirring almost constantly. Take off heat once thickened.

Step 8

Heat a skillet over medium heat. Add minced garlic, chopped parsley and 1/4 cup of the peanut saucepan and combine. Add spaghetti squash and crushed peanuts, stir to combine and cook until heated through (about 2 minutes).

Step 9

Plate and garnish with a little more crushed peanuts and chopped parsley. Optionally, serve with veggies of choice. I used bean sprouts, sliced bell pepper and carrots. Drizzle with more peanut sauce as desired.

04 Author