Spagetti Squash Thai Style

Spaghetti Squash and fresh vegetables with a thai-peanut sauce. A lovely low carb option
Course Main Course
Cuisine Asian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8
Author Chellie Schmitz


  • 2 medium spaghetti squash
  • 1 red bell pepper sliced thin lengthwise
  • ½ lb snap peas sliced thin, lengthwise
  • 1 carrot sliced thin
  • ¼ cup chives finely chopped
  • 1/4 cup soy sauce
  • 1 tsp sesame oil
  • ¼ cup extra virgin olive oil
  • 2 tsp rice vinegar
  • ¼ cup creamy peanut butter
  • 2 Tbs honey
  • ¼ tsp siracha sauce more if desired


  • Slice the squash into rounds.
  • Salt both sides and place on a baking rack for about 20 minutes. Blot with paper towels. (this step can be eliminated if desired)
  • Bake at 375 for 40-50 minutes, or until squash is fork tender.
  • When cool enough to handle, remove skin and pull squash apart into 'noodles'
  • While the squash is baking, slice vegetables and prepare sauce.
  • Combine soy sauce, sesame oil, olive oil, rice vinegar, peanut butter, honey, garlic and siracha in a bowl. Mix well.
  • Place 'noodles' in a large pan over medium-low heat. Add sliced vegetables and sauce. Stir to combine.
  • Serve warm.