Thai-Inspired Peanut Spaghetti Squash Recipe
A spaghetti squash recipe that combines fresh vegetables, a quick homemade peanut sauce, and cooked protein with the squash "noodles" for an easy, low-carb, high-protein flavorful dinner.Note: The total time needed has been adjusted to reflect that most of the prep and cooking is going on at the same time as the squash baking.
Servings: 4 servings
Calories: 506kcal
Ingredients
- 1 large spaghetti squash
- 2 tablespoons olive oil, divided
- salt and pepper
- 1 cup sliced or grated carrots about 2 medium carrots*
- 1 cup diced sweet bell pepper about 1 medium pepper
- 1/2 cup diced onion
- 2 large eggs, whisked smooth
- 1/4 cup sliced green onions (or chives), optional
- 2 cups cooked chicken or shrimp, optional**
- 1/4 cup chopped peanuts
- 3 tablespoons chopped cilantro or parsley
Peanut Sauce
- 1/4 cup peanut butter***
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 1-2 tablespoons honey (I use 1 tablespoon)
- 1 tablespoon fish sauce (optional, but makes it more Thai-like)
- 1 tablespoon sriracha sauce OR to taste
- 1 tablespoon minced garlic
- 2 teaspoons grated fresh ginger OR 1/2 teaspoon powdered ginger
Instructions
Bake Squash
- Heat oven to 400 degrees. Cut squash in half (see tips in the post) and scoop out seeds. Brush cut halves with 1 tablespoon olive oil and sprinkle evenly with salt and pepper.
- Place the squash cut side down on a lined baking sheet, add to heated oven and cook 30-40 minutes until skin is soft (a fork pierces the skin). TIP: Err on the side of COOKING LESS if you're unsure - you can test the strands and cook a bit more if needed, but once it's too soft you can't go back. I find 35 minutes is good for a large size, if it's smaller, start testing at 30 minutes.
Make Peanut Sauce
- While the squash is baking, combine all the peanut sauce ingredients in a glass measuring cup and whisk to combine. TIP: A thicker peanut butter may make the sauce not as pourable, if so simply add warm water, a teaspoon at a time, until it's easy to pour.
- Set sauce aside.
Make Peanut Spaghetti Squash
- While squash continues to bake, prep all the vegetables and whisk the eggs in a small cup, seasoning with salt and pepper.
- In a large, deep-sided skillet heat remaining 1 tablespoon olive oil over medium-high heat. Add carrots, peppers, and diced onions and sauté 2-3 minutes until crisp-tender.
- Reduce the heat to medium-low and move the vegetables to the sides of the pan. Pour the whisked eggs into the center and cook, stirring, until scrambled, mixing with the vegetables as you do. Stir in any cooked chicken or protein you're using and remove the skillet from the heat.
- When the spaghetti squash is done, carefully turn over the halves and use a fork to pull the strands from the shell, adding them to the skillet of cooked vegetables as you do.
- Add the green onions, if using, and pour the peanut sauce over all the ingredients, stirring well until everything is coated with the sauce.
Serving Options
- Place the mixture on a large platter and sprinkle all the chopped peanuts and herbs over it.
- Divide the mixture between four plates and divide the peanuts and herbs between the plates as well, sprinkling it on the tops.
- Scoop the mixture back into the hollowed-out squash shells, garnishing with the peanuts and herbs and serve in the shells.
Notes
*Vegetable Variations: Try chopped broccoli, cauliflower, or sliced cabbage or bok choy. I especially like the cabbage option. I've also used leftover roasted vegetables and skipped the sauté part, just heating them up after scrambling the eggs.
**Protein Options: Lots of cooked protein work in this recipe - in addition to the suggested chicken and shrimp, it's also good with leftover sliced pork or cooked tofu.
***You can use 1/3 cup peanut butter if you'd like more peanut flavor, adding water a teaspoon at a time to get it to a pouring consistency.
Storage: This keeps well for a few days in the fridge - heat for a minute, stirring, in the microwave and it's just as good as day 1!
Nutrition
Serving: 0.25recipe | Calories: 506kcal | Carbohydrates: 37g | Protein: 31g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 146mg | Sodium: 1421mg | Potassium: 916mg | Fiber: 8g | Sugar: 17g | Vitamin A: 7058IU | Vitamin C: 63mg | Calcium: 131mg | Iron: 4mg
