Spaghetti squash with peanut sauce makes a wonderful addition to any Asian-inspired meal. Add shredded chicken, and it’s a filling main course.
Spaghetti squash with peanut sauce 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 spaghetti squash with peanut sauce as 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?
I believe it is. Spaghetti squash is nutritious. I think most will agree it’s a better choice than starchy noodles! 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. But for me personally, both are fine in moderation.
If you worry about mold in peanuts, research shows that there’s a cumulative total reduction of 89% of aflatoxin concentration during the production process of peanut butter. As for soy sauce, it actually seems to have antioxidant activities and anticarcinogenic effects.
What to do with leftover spaghetti squash with peanut sauce?
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
- 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.