Go Back
+ servings

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
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 2
Calories 392kcal


  • 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


  • 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!!


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


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