Thai Spaghetti Squash

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Healthy, low carb Thai Spaghetti Squash is flavor packed with a spectacular peanut sauce and topped with scallions. Perfect lunch or dinner to make ahead.

Thai Spaghetti Squash

Hi there ! Hope you all had a marvelous weekend!

I bought a spaghetti squash about 2 weeks ago and it has been sitting on my counter waiting for me to do something with it.

I actually bought it to make this Baked Margarita Spaghetti Squash but since I’ve been an obsessed Thai loving girl lately, I decided go with that instead yesterday.

Spaghetti squash is such a versatile vegetable and a wonderful alternative to pasta. Here are a couple of other favorites too:

• Garlic Parmesan Spaghetti Squash
• Chicken Spinach Mushroom Spaghetti Squash

This Thai version is just another simple side (or even low carb meal) that is so easy to whip up. Just bake the spaghetti squash for about 40 minutes. While it’s cooking saute the red bell peppers and mix the sauce. Then combine the squash noodles and sauce with the peppers. Voila! Done!

I did only use about 3/4 of the sauce. I added about 1/2 the batch I made and then added a little more from there.

I had this along with these easy grilled chicken tenders for an out of this world delicious dinner!

Thai Spaghetti Squash Ingredients

1 spaghetti squash

1 red bell pepper, sliced thin lengthwise

1/4 cup chives, finely chopped

For the sauce:

1 garlic clove, minced

4 tablespoons of peanut butter

2 tablespoon of lime juice

2 tablespoons soy sauce or Tamari if gluten free

1/2 tablespoon of honey

1/2 teaspoon of ground ginger

1/4 tsp siracha sauce (if desired)

How to Make Thai Spaghetti Squash

Preheat oven to 375 degree F.

Slice the squash half and scoop out the seeds and pulp.

Place on a baking sheet and bake for about 40-45 minutes or until squash is tender.

While squash is baking, saute red bell pepper in a teaspoon or so of coconut oil or olive oil until just tender.

While squash is cooling, mix soy sauce, sesame oil, lime juice, peanut butter, honey, garlic and ginger in a bowl.

Cool squash to touch and then scrape the “noodles” out with a fork.

Place the “noodles” into the pan with the cooked peppers.

Add about 1/2 the sauce to start and continue adding to taste, stirring to combine.

ENJOY!!

Be sure to try these other Thai inspired recipes too:

Thai Chicken Zucchini Noodles

Bang Bang Shrimp and Pasta

Shrimp Zoodles in Thai Coconut Sauce

Thai Lettuce Wraps

5 from 1 vote

Print

Thai Spaghetti Squash

Healthy, low carb Thai Spaghetti Squash is flavor packed with a spectacular peanut sauce and topped with scallions. Perfect lunch or dinner to make ahead.

Course Main Course

Cuisine Thai

Keyword spaghetti squash, Thai

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 2

Calories 392 kcal

Author Sherri

Ingredients

• 1 spaghetti squash
• 1 red bell pepper sliced thin lengthwise
• 1/4 cup chives finely chopped
• For the sauce:
• 1 garlic clove minced
• 4 tablespoons of peanut butter
• 2 tablespoon of lime juice
• 2 tablespoons soy sauce or Tamari if gluten free
• 1/2 tablespoon of honey
• 1/2 teaspoon of ground ginger
• 1/4 tsp siracha sauce if desired

Instructions

1. Preheat oven to 375 degree F.
2. Slice the squash half and scoop out the seeds and pulp.
3. Place on a baking sheet and bake for about 40-45 minutes or until squash is tender.
4. While squash is baking, saute red bell pepper in a teaspoon or so of coconut oil or olive oil until just tender.
5. While squash is cooling, mix soy sauce, sesame oil, lime juice, peanut butter, honey, garlic and ginger in a bowl.
6. Cool squash to touch and then scrape the "noodles" out with a fork.
7. Place the "noodles" into the pan with the cooked peppers.
8. Add about 1/2 the sauce to start and continue adding to taste, stirring to combine.
9. ENJOY!!

Nutrition Facts

Thai Spaghetti Squash

Amount Per Serving

Calories 392 Calories from Fat 171

% Daily Value*

Total Fat 19g 29%

Saturated Fat 3g 15%

Sodium 1253mg 52%

Potassium 892mg 25%

Total Carbohydrates 50g 17%

Dietary Fiber 10g 40%

Sugars 23g

Protein 13g 26%

Vitamin A 53.2%

Vitamin C 114.5%

Calcium 12.5%

Iron 16%

* Percent Daily Values are based on a 2000 calorie diet.