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bowl of asian style spaghetti squash and Asian veggies
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Spaghetti 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 15 minutes
Cook Time 10 minutes
cook time for squash 50 minutes
Total Time 1 hour 15 minutes
Servings 6
Calories 245kcal
Author Chellie Schmitz
Cost $10

Ingredients

  • 1 medium spaghetti squash
  • 1 red bell pepper sliced thin lengthwise
  • 5 ounces snap peas sliced thin, lengthwise. If you don't have a scale, measure about 1 cup after slicing.
  • 1 carrot sliced thin. can substitute shredded carrots, about 1/2 cup
  • ¼ cup green onions sliced
  • 1 tablespoon sesame oil
  • chopped peanuts optional garnish

sauce

  • 1/4 cup soy sauce I use low sodium
  • 3 tablespoons extra virgin olive oil plus more for sauteeing.
  • 2 tsp rice vinegar
  • ¼ cup creamy peanut butter
  • 2 Tablespoons honey
  • ¼ teaspoons siracha sauce This will be mild, add more if you like it spicy

Instructions

  • Preheat the oven to 375°
  • Cut the stem off the squash, slice in half lengthwise, remove the seeds. Drizzle the inside with olive oil, sprinkle with salt and place cut side down on a rimmed baking sheet. Bake for 50 minutes until fork tender. When cool enough to handle, use a fork or tongs to pull the "noodles" out. Put in a bowl and set aside. See recipe notes for other cooking methods.
  • Slice the vegetables thinly. This will help everything to cook evenly.
  • Combine soy sauce, sesame oil, olive oil, rice vinegar, peanut butter, honey, garlic and siracha in a bowl. Mix well. Set aside
  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Add vegetables and saute' until crisp tender, about 5 minutes.
  • Add the spaghetti squash, and the sauce, toss to coat. Serve.

Notes

  • The nutrition calculator for this recipe doesn't accurately calculate the net carbs. It should be around 10g for 1 cup. Let's not get caught up in the numbers.
  • If you don't want to roast the squash, you can use one of these methods:
    • Instant Pot- pierce the squash with a pairing knife, cook on high pressure for 20 minutes, let stand 10 minutes. More details here.
    • Slow Cooker - Cook on high 3-4 hours, or on low 5-6 hours. 
    • Microwave- not recommended, dulls the flavor
  • Please keep in mind that Spaghetti squash doesn’t have the same texture as noodles. This recipe is a low-carb healthy alternative.
  •  cut down on time by cooking the squash, slicing the vegetables and mixing up the sauce up to 24 hours beforehand.
  • The veggies in this dish are sliced thin and uniform in size, this helps everything cook evenly.

Nutrition

Calories: 245kcal | Carbohydrates: 24g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Sodium: 631mg | Potassium: 401mg | Fiber: 5g | Sugar: 14g | Vitamin A: 2811IU | Vitamin C: 44mg | Calcium: 62mg | Iron: 2mg