Finally, I have another meal for you guys and this is a good one! It is easy to put together and is full of nutrients and big on flavor. The hardest part of this recipe is cutting the spaghetti squash. It’s like its own little arm workout in your kitchen. Then, you can get everything else ready while the spaghetti squash is cooking and you’ll be ready to roll when it’s done. Easy peasy, lime squeazy.
Please tell me you love Thai peanut flavor as much as I do. I’ve been using it with salads, on pizza and now with this Thai peanut spaghetti squash bowl. I love a good Thai peanut sauce and finally wrote it all down into a recipe for you. It may not be totally authentic, but it’s really good and doesn’t involve ingredients you will never use again. Like fish sauce. Have you ever smelled that stuff? Don’t do it. You’re welcome.
I tried spaghetti squash for the first time just a few years ago. To be honest, I’ve never been much of a squash eater…of any kind. It wasn’t something I had as a kid and definitely wasn’t something I was familiar with cooking. It’s a little intimidating, right? A big heavy, hard core squash with no cooking instructions. Nope, I’ll pass. But I’ve embraced the intimidation and now, gimme all the spaghetti squash recipes!
Spaghetti squash has become much more popular due to the increase in fad diets out there as well as people needing more gluten-free and grain-free meal options. It is versatile and contains a good amount of nutrients. It is a low-calorie veggie with fiber, vitamin A, vitamin C as well as folate, niacin and pyridoxine (vit. B6). It is also lower in carbohydrates than pasta at 10 grams per cup compared to 42 grams.
We really enjoy using spaghetti squash as a gluten-free substitute for pasta. It’s so good with meatballs and marinara sauce or a cashew cream sauce. I especially love spaghetti squash with veggies, chicken and Thai peanut sauce! This dish is so flavorful and makes great leftovers. It is also easy to change up for diet or food preferences by switching up the veggies, using almond butter in place of peanut butter or changing out the chicken for a different protein. Options, so many options!
Thai Peanut Spaghetti Squash Bowl
Easy and flavorful gluten-free, grain-free meal.
Makes: 3-4 servings
- 1 small-medium spaghetti squash, sliced lengthwise
- 1 lb chicken breasts or thighs chopped into small chunks
- 1 Tbsp sesame oil or extra virgin olive oil
- 1 bell pepper, sliced into thin strips
- 1-2 cups carrots, shredded or sliced into matchsticks
- handful chopped green onions
- handful roughly chopped cilantro
- chopped peanuts or cashews to garnish Thai Peanut Sauce
- 1/4 cup natural creamy peanut butter
- 3 Tbsp Coconut Aminos
- 1 Tbsp rice wine vinegar
- 1 tsp sesame oil
- 1 tsp fresh grated ginger
- 1 tsp minced garlic
- squeeze of lime juice or from ½ lime
- 3 tbsp canned coconut milk
- 1 ½ tsp sriracha, or more to taste
- Carefully slice spaghetti squash lengthwise. Place squash, cut side down, on foil lined baking sheet. Bake at 425 degrees for 30-40 minutes depending on size of squash.
- Prepare sauce by whisking ingredients together in small bowl. If sauce is too thick, gradually add more coconut milk or water to thin. Set aside.
- Heat sesame oil in saute pan over medium heat. Add diced chicken and saute until cooked through. Set chicken aside in bowl.
- Add carrots and peppers to pan and cook to desired tenderness. Add chicken to pan with veggies to keep warm
- Spaghetti squash is done when fork tender. Allow to cool. Use fork to pull into spaghetti like strands.
- Assemble your bowl with spaghetti squash, chicken and veggies and desired toppings like cilantro, green onion and chopped peanuts. Drizzle with peanut sauce.
I hope you enjoy this healthy, flavorful Thai peanut spaghetti squash bowl and can use it as a guide to get creative with different vegetables, proteins and toppings. Or, make it like it is and you can’t go wrong.