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 tasty 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 or shrimp. I also like that leftover taste great – warmed up or even cold.
Spaghetti squash is magical
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 from that of real noodles. But when mixed with various sauces, it does give one the experience of eating noodles. And the bonus: like all winter squashes, spaghetti squash is very nutritious.
The ingredients you’ll need
You’ll only need a few simple ingredients to make spaghetti squash with peanut sauce. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Spaghetti squash: I use a large squash in this recipe.
Peanut butter: I use natural creamy peanut butter. The only ingredients are peanuts and salt.
Light soy sauce (or a gluten-free alternative): I almost never use traditional soy sauce. I find it too salty.
Rice vinegar: If you don’t have it on hand, try white wine vinegar. I don’t recommend using distilled white vinegar, though. It’s too acidic.
Minced garlic and grated fresh ginger: Grate them by yourself, or be lazy like I am and use the stuff that comes in a jar.
Red pepper flakes: Add just a hint of spice to this dish. You can omit them if you’d like.
Chopped scallions and sesame seeds: Used mostly for garnish.
How to make spaghetti squash with peanut sauce
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Cook the squash in the microwave, scoop out the pulp and seeds, then rake a fork back and forth to remove the flesh in strands.
Make the sauce: In a large bowl, whisk together the peanut butter, soy sauce, rice vinegar, garlic, ginger, and red pepper flakes.
Add the hot squash strands to the peanut sauce and gently mix to combine. Garnish with scallions and sesame seeds.
How to serve this dish
I often serve spaghetti squash with peanut sauce as a tasty side dish when I make Asian meatballs. But as I said, it can easily serve as a main course. It’s very filling!
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, or enjoy them cold.
More spaghetti squash recipes that you might enjoy
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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.