Thai Spaghetti Squash

Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 3.5/5
( 4 voted )


  • 1 medium spaghetti squash
  • olive oil
  • salt
  • Peanut Sauce:
  • 1 small can coconut milk
  • 3 tbsps. peanut butter
  • 1 tbsp maple syrup
  • 50ml water
  • 1 tbsps. soy or tamari sauce
  • 1 tbsps. apple cider vinegar
  • 1 teaspoons sesame oil
  • 2 tbsps. sweet chili sauce
  • 2 tbsp garlic ginger paste


  • Cut squash lengthwise, deseed and brush with olive oil. Bake cut side down on a lined baking tray in a hot oven for 25 mins or until fork tender.
  • Place all sauce ingredients in a medium saucepan and bring to a boil over medium heat. Simmer for 5 minutes to thicken the sauce, stirring constantly. Take off heat once thickened.
  • You need also: 1 garlic clove minced 2tbsps chopped parsley 2 tbsps. crushed peanuts grated carrots/ cucumber.
  • Heat a frying pan over medium heat. Add cooked squash strands, minced garlic, chopped parsley, the peanut sauce leaving some for serving, 1 tbsp of the crushed peanuts and salt and pepper to taste. Stir to combine and cook until heated through for about 2 minutes.
  • Serve and top with crushed peanuts, grated cucumber and grated carrots or other veggies of your choice. Drizzle some of the remaining sauce.

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