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Spaghetti Squash with Peanut Sauce

Spaghetti squash with peanut sauce makes a wonderful addition to any Asian-inspired meal. Add shredded chicken, and it's a filling main course.
Course Side Dish
Cuisine Asian
Keyword spaghetti squash
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 157kcal
Author Vered DeLeeuw


  • 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.


Calories: 157kcal | Carbohydrates: 16g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Sodium: 681mg | Fiber: 3g | Sugar: 6g