Easy Thai Peanut Sauce Spaghetti Squash Recipe
This Easy Thai Peanut Sauce Spaghetti Squash recipe offers a delicious, healthy twist on traditional pasta by using roasted or Instant Pot cooked spaghetti squash tossed in a creamy, flavorful Thai peanut sauce. Perfect for a gluten-free, vegetarian meal, the dish is elevated with garlic, crushed peanuts, fresh herbs, and optional veggie toppings like bean sprouts and bell peppers.
- Prep Time: 15 minutes
- Cook Time: 25 minutes (oven method) or 10 minutes (Instant Pot method) plus 10 minutes simmering sauce and 5 minutes sautéing
- Total Time: 55 minutes (oven method) or 40 minutes (Instant Pot method)
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Roasting
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
Scale
Spaghetti Squash
- 1 medium spaghetti squash
- Olive oil, for drizzling
- Sea salt, to taste
Peanut Sauce
- 1 garlic clove, minced
- 1/4 cup chopped parsley or cilantro leaves
- 2 tablespoons crushed peanuts
- 1 can (14 ounces) coconut milk
- 2/3 cup natural peanut butter
- 1/4 cup coconut sugar (or 2 tablespoons maple syrup)
- 1/4 cup water
- 2 tablespoons soy sauce (Tamari for gluten-free, or fish sauce for non-vegans)
- 2 tablespoons white or apple cider vinegar
- 2 teaspoons toasted sesame oil
- 2 teaspoons red curry paste
Instructions
- Prepare Spaghetti Squash (Oven Method): Preheat your oven to 350°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and sprinkle with sea salt. Place the squash halves cut side down on a baking sheet and roast for 25 minutes or until tender. Remove from the oven and let cool for 10 minutes. Once cool, use a fork to scrape out the spaghetti squash strands. If they are moist, drain in a colander and pat dry with paper towels.
- Prepare Spaghetti Squash (Instant Pot Method): Cut the spaghetti squash in half widthwise and remove the seeds using a spoon or small knife. Pour 1 cup of water into the Instant Pot and place the metal trivet inside. Put the squash halves on the trivet cut side up. Close the lid, seal the valve, and set the Instant Pot to Manual for 10 minutes. When the cooking cycle ends, carefully quick release the pressure. Open the lid, discard any collected liquid from the squash, test the texture, and add additional cooking time if needed for softness. Let cool until handleable, then fork out the strands.
- Make the Peanut Sauce: In a medium saucepan, combine coconut milk, peanut butter, coconut sugar (or maple syrup), water, soy sauce (or fish sauce), vinegar, toasted sesame oil, red curry paste, and half of the minced garlic and herbs. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 5 minutes, stirring almost constantly until the sauce thickens. Remove from heat once thickened.
- Sauté Squash with Sauce and Garlic: Heat a skillet over medium heat. Add the remaining minced garlic, chopped parsley, and about 1/4 cup of the prepared peanut sauce. Stir to combine and cook for about 1 minute until fragrant. Add the spaghetti squash strands and crushed peanuts to the skillet. Stir well to coat the squash in the sauce and cook for another 2 minutes until heated through.
- Serve: Plate the peanut sauce-coated spaghetti squash and garnish with additional crushed peanuts and chopped parsley. Optionally, serve with fresh veggies such as bean sprouts, sliced bell pepper, and carrots. Drizzle extra peanut sauce over the top as desired for added flavor.
Notes
- For a gluten-free dish, use Tamari instead of soy sauce.
- Fish sauce can be substituted for soy sauce if not preparing a vegan version.
- Maple syrup can replace coconut sugar for a different sweetness profile.
- If the spaghetti squash strands release too much moisture, drain well before mixing with sauce to avoid dilution.
- Additional veggies like bell peppers and carrots add texture and nutrition.
Keywords: Thai peanut sauce, spaghetti squash, gluten-free, vegetarian, healthy pasta alternative, coconut milk peanut sauce
