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

Cook Time 10

cook time for squash 50

Total Time 1 15

Servings

Calories 267kcal

Cost $10

1 medium spaghetti squash
1 tablespoon olive oil for drizzling on the squash
1 tablespoon sesame oil for sautéing the veggies
1 red bell pepper sliced thin lengthwise
5 ounces snow peas sliced thin, lengthwise. If you don't have a scale, measure about 1 cup after slicing. You could also use snap peas if you prefer,
1 carrot sliced thin. can substitute shredded carrots, about 1/2 cup
1 cup bok choy sliced into thin strips
¼ cup green onions sliced thinly
chopped peanuts optional garnish

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
1-2 cloves fresh garlic, minced or pressed measure with your heart! If you don't have fresh garlic you can use 1/2-1 teaspoon garlic powder.
¼ teaspoons siracha sauce This will be mild, add more if you like it spicy

Get Recipe Ingredients

Preheat the oven to 375°
Cut the stem off the squash, slice in half lengthwise, remove the seeds. Drizzle the inside with 1 tablespoon 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.
1 medium spaghetti squash, 1 tablespoon olive oil
While the squash is cooking, make the sauce and prepare the vegetables.
Combine soy sauce, olive oil, rice vinegar, peanut butter, honey, garlic and Siracha in a bowl. Mix well. Set aside
1/4 cup soy sauce, 3 tablespoons extra virgin olive oil, 2 tsp rice vinegar, ¼ cup creamy peanut butter, 2 Tablespoons honey, 1-2 cloves fresh garlic, minced or pressed, ¼ teaspoons siracha sauce
Heat 1 tablespoon sesame oil in a large skillet over medium heat. Add the peppers, carrots, snow peas, green onions, and bok choy and saute' until crisp tender, about 5 minutes.
1 tablespoon sesame oil, 1 red bell pepper, 5 ounces snow peas, 1 carrot, 1 cup bok choy, ¼ cup green onions
Add the cooked spaghetti squash, and the sauce, toss to coat. Garnish with chopped peanuts if desired.
chopped peanuts

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.