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Home » Recipes » Side Dishes » Thai Spaghetti Squash Recipe

Thai Spaghetti Squash Recipe

By Sherri On March 5, 2020, Updated April 29, 2020 4 Comments

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thai spaghetti squash recipe with red peppers and scallions

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

Spaghetti squash is such a versatile vegetable and a great alternative to pasta since it has much lower calories. I often make this  Garlic Parmesan Spaghetti Squash and this Chicken Spinach Mushroom Spaghetti Squash.

Thai Spaghetti Squash recipe with red peppers.

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

This Thai inspired recipe 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! It’s a great meal prep idea too!

For a vegan option, substitute a tiny bit of stevia or sugar in place of the honey.

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!

Ingredients for this Thai Spaghetti Squash Recipe

One whole Spaghetti squash

Red bell pepper, sliced thinly lengthwise

Chives, finely chopped

For the sauce:

Garlic cloves, minced

Peanut butter

Lime juice

Soy sauce (or Tamari if gluten-free)

Honey

Ground ginger

Sriracha sauce (optional)

Thai Spaghetti Squash

 

How to Make Thai Spaghetti Squash

Preheat oven to 375 degrees F.

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

spaghetti squash halves

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

Spaghetti Squash halves baked on a cookie sheet

While the 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.

Thai Spaghetti Squash tossed with peanut sauce, roasted red peppers and scallions

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

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.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Thai
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 2
Calories: 392kcal
Author: Sherri Hagymas

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

  • 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!!

Notes

For a vegan option, substitute a tiny but of stevia or a little sugar in place of the honey.

Nutrition

Calories: 392kcal | Carbohydrates: 50g | Protein: 13g | Fat: 19g | Saturated Fat: 3g | Sodium: 1253mg | Potassium: 892mg | Fiber: 10g | Sugar: 23g | Vitamin A: 2660IU | Vitamin C: 94.5mg | Calcium: 125mg | Iron: 2.9mg
Tried this recipe?Mention @ToSimplyInspire or tag #ToSimplyInspire!

By Sherri Healthy Recipes, Recipes, Side Dishes, Vegetables

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  1. April J Harris says

    September 6, 2016 at 1:19 pm

    5 stars
    Love your Spaghetti Squash recipes, Sherry and this one looks particularly delicious! Pinned. Thank you for sharing with us at the Hearth and Soul Hop.

    Reply
  2. Jhuls @ The Not So Creative Cook says

    September 4, 2016 at 5:26 am

    I am just starting to explore Thai food and this one looks great. I love all your Thai recipes, too. I might need to try some or all of them. 😀

    Reply
  3. Jann Olson says

    September 2, 2016 at 11:27 pm

    It looks so yummy! I love spaghetti squash. Pinned. Thanks for sharing with SYC.
    hugs,
    Jann

    Reply
Hi there! I'm the girl behind To Simply Inspire's easy recipes, DIY & Craft tutorials, and fun printables. I hope you find something that inspires you!
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