Spaghetti squash with peanut sauce makes a wonderful addition to any Asian-inspired meal. Add shredded chicken, and it’s a filling main course.
This recipe makes a wonderful addition to any Asian-inspired meal. In fact, it is so substantial and filling, that you can serve it as a main course, perhaps mixed with some shredded leftover chicken.
I love making this dish because it closely mimics the experience of eating noodles in peanut sauce, one of my favorite dishes.
I sometimes think that spaghetti squash is magical. Its texture obviously differs than that of real noodles.
But when mixed with various sauces, it does give one the experience of eating noodles, while being gluten-free, lower in carbs and higher in nutrients.
How to serve spaghetti squash with peanut sauce
I often serve it a side dish when I make Asian meatballs. But as I said, it can easily serve as the main course. It’s very filling!
Is this a healthy recipe?
As for the sauce, I realize that some object to peanut butter and to soy sauce. Surely if you follow a paleo diet you won’t use them (and if you need to be gluten-free, you’ll use a soy sauce alternative). But for me personally, both are fine in moderation.
Bottom line: like any other food, whether to consume some of the ingredients in this recipe is a personal choice that you need to make based on your own specific needs.
What to do with leftovers?
You can keep leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, in the microwave, on 50% power.
More spaghetti squash recipes you might enjoy
Spaghetti Squash with Peanut Sauce
- 1 large spaghetti squash (3 lb.)
- 4 tablespoons natural creamy peanut butter
- 4 tablespoons light soy sauce (or use a gluten-free alternative and add salt as needed)
- 2 tablespoons rice vinegar
- 1 teaspoon minced garlic
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon red pepper flakes
- 1/4 cup chopped scallions, green parts
- 1 teaspoon sesame seeds
- Pierce the whole spaghetti squash in a few places. Place on a microwave-safe plate. Microwave on high until fork-tender, about 15 minutes, rotating it midway.
- Allow to slightly cool, then use a sharp chef’s knife to cut it open. Use a large spoon to scoop out the pulp and seeds. Use kitchen scissors for stubborn pulp. You should have about 1.5 lb (700 grams) spaghetti squash strands.
- If, upon cutting the spaghetti squash open you discover that it’s still a bit too firm, place each half in its turn in a large microwave-safe bowl, cut side down. Add ¼ cup water. Cover, and microwave until tender, probably 3 more minutes.
- While the spaghetti squash is cooking, in a large bowl, whisk together the peanut butter, soy sauce, rice vinegar, garlic, ginger and red pepper flakes.
- Add the hot spaghetti squash strands to the peanut sauce and mix to thoroughly combine.
- Garnish the spaghetti squash with peanut sauce with scallions and sesame seeds, and serve.