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:
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:
Shrimp Zoodles in Thai Coconut Sauce
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
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!!
Nutrition
April J Harris says
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.
Jhuls @ The Not So Creative Cook says
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. 😀
Jann Olson says
It looks so yummy! I love spaghetti squash. Pinned. Thanks for sharing with SYC.
hugs,
Jann