Thai Spaghetti Squash with Peanut Sauce

 

Thai Spaghetti Squash with Peanut Sauce

 

Thai Spaghetti Squash with Peanut Sauce is a light, flavorful, and veggie-packed dish that combines the moderate sweetness of roasted spaghetti squash with a rich, creamy, and slightly spicy peanut sauce. It’s a high-quality gluten-unfastened, plant-based totally opportunity to traditional noodle dishes and works well as a main meal or a side.

Ingredients

For the spaghetti squash:

1 medium spaghetti squash

1 tablespoon olive oil

Salt to flavor

For the peanut sauce:

1/3 cup peanut butter (smooth or crunchy)

2 tablespoons soy sauce

1 tablespoon lime juice (sparkling is pleasant)

1–2 teaspoons honey or maple syrup

1 teaspoon grated ginger

1–2 cloves garlic (minced)

1–2 teaspoons chili sauce or sriracha (modify to taste)

3–five tablespoons heat water (to thin sauce)

For topping (elective however advocated):

Shredded carrots

Sliced cucumber

Chopped inexperienced onions

Crushed peanuts

Fresh cilantro

Sesame seeds

Instructions

1. Roast the spaghetti squash

Preheat oven to 2 hundred°C (400°F).

Drizzle olive oil and sprinkle salt inner every half of.

Place reduce aspect down on a baking tray lined with parchment paper.

Roast for 35–45 mins, or till the flesh is tender and easily shredded with a fork.

Let it cool barely, then use a fork to scrape out the “spaghetti” strands right into a bowl.

2. Make the peanut sauce

In a bowl, whisk together peanut butter, soy sauce, lime juice, honey (or maple syrup), ginger, garlic, and chili sauce.

Slowly add warm water, one tablespoon at a time, till the sauce will become easy and pourable but still creamy.

Taste and regulate: upload extra lime for tanginess, chili for heat, or honey for sweetness.

Three. Combine

Add the nice and cozy spaghetti squash strands to a big bowl.

Pour the peanut sauce over the squash and toss nicely until flippantly covered.

Mix in elective greens like carrots or cucumber for additonal crunch and freshness.

4. Serve

Transfer to serving bowls.

Top with green onions, crushed peanuts, cilantro, and sesame seeds.

Serve warm or at room temperature.

Tips & Variations

Protein enhance: Add tofu, chickpeas, or edamame.

Extra vegetables: Bell peppers, bean sprouts, or spinach work properly.

Make it spicier: Add more sriracha or purple pepper flakes.

Nut-unfastened option: Replace peanut butter with sunflower seed butter.

Meal prep: The sauce may be made in advance and saved in the fridge for as much as 5 days.

Why you’ll love it

This dish is creamy, tangy, barely highly spiced, and complete of texture. The spaghetti squash maintains it mild, while the peanut sauce offers it a satisfying, Thai-inspired comfort meals experience with out being heavy.