Can I make this Thai peanut spaghetti squash recipe ahead of time?

Absolutely! You can roast the spaghetti squash and prepare the peanut sauce in advance. Just store them separately in the refrigerator. When you’re ready to eat, simply combine them and enjoy!

Is this spaghetti squash with peanut butter sauce suitable for meal prep?

Yes! This dish is perfect for meal prep. It keeps well in the fridge for up to three days. Just reheat and enjoy a quick, healthy meal during your busy week.

Can I use a different nut butter for this vegan Thai spaghetti squash noodles recipe?

Definitely! If you’re looking for a nut-free option, sunflower seed butter or tahini works wonderfully. They’ll give you a similar creamy texture without the nuts.

How can I make this low-carb peanut sauce spaghetti squash dish spicier?

If you love heat, add chili flakes or sriracha to the peanut sauce. Start with a little and adjust to your taste. It’s a great way to kick up the flavor!

What can I serve with this gluten-free Thai peanut squash dish?

This dish pairs beautifully with a light salad or steamed veggies. You can also serve it alongside grilled chicken or shrimp for a complete meal. Enjoy!

Thai Spaghetti Squash with Peanut Sauce (Easy & Flavorful)

Description

A delicious and healthy recipe for Thai Spaghetti Squash with Peanut Sauce, perfect for a low-carb and gluten-free meal.

Ingredients

1 medium spaghetti squash
Olive oil
Sea salt
1 garlic clove, minced
¼ cup chopped parsley or cilantro leaves
2 tablespoons crushed peanuts

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Drizzle olive oil and sprinkle sea salt on the cut sides of the squash.
Place the squash cut side down on a baking sheet and roast for 30-40 minutes until tender.
While the squash is roasting, prepare the peanut sauce by mixing peanut butter with minced garlic and a bit of water to reach desired consistency.
Once the squash is cooked, use a fork to scrape the flesh into spaghetti-like strands.
Toss the spaghetti squash with the peanut sauce, chopped parsley or cilantro, and crushed peanuts.
Serve warm and enjoy!

Notes

For a spicier kick, add chili flakes to the peanut sauce.
This dish can be served warm or cold as a salad.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: Thai