Spaghetti squash with peanut sauce is vegan and gluten free. Top with chopped peanuts, cilantro, and green onion for a healthy pad thai inspired dish.
If you like my spaghetti squash casserole, you'll love this recipe too! It's perfect for those days when you're craving pasta but want to keep meals on the lighter side.
Why you'll love this recipe
- Quick and easy to make: This delicious meal takes about 45 minutes from start to finish. If the spaghetti squash is already cooks, it comes together in just minutes.
- Full of flavor: The homemade peanut sauce is the star of the show. But the toppings bring everything together.
- Adaptable: It's light enough for a nourishing lunch, but also works great for a quick dinner when paired with a protein like crispy tofu!
What is spaghetti squash?
Spaghetti squash is a medium-sized yellow winter squash. It has a mild flavor so it's incredible versatile once cooked!
You can find spaghetti squash in the produce department of your grocery store or at farmers' markets during the fall and winter months. Look for a squash that feels firm and heavy.
Spaghetti squash is one of the most underrated veggies! You can cook it in the oven, air fryer, instant pot, or slow cooker. Then once it's cooked, you can enjoy it a variety of different ways.
How to make
- Cook the spaghetti squash: You can do this however you'd like, but I typically bake spaghetti squash in the oven. Cut the spaghetti squash in half and scoop out the seeds. Drizzle with olive oil then season with salt and pepper. Bake until tender, about 30-45 minutes.
- Whisk peanut sauce together: As the squash bakes, combine ingredients for the sauce in a small mixing bowl. Set aside.
- Create spaghetti squash strands: Once cooked and slightly cooled, use a fork to scrape the squash. Long spaghetti-like strands will form before your eyes!
- Assemble the meal: In a large mixing bowl, pour peanut sauce on spaghetti squash strands, and stir to combine.
- Add the toppings: To serve, top with chopped peanuts, fresh cilantro, green onion, sriracha, and lime juice.
Serve spaghetti squash with peanut sauce as a side dish or entree. It pairs perfectly with broccoli, rice paper rolls, or protein of choice.
How to store leftovers
Store leftover pad thai spaghetti squash in an airtight container in the refrigerator for up to 3-5 days.
Frequently asked questions
A whole, uncut, and uncooked spaghetti squash will keep for 2-3 months stored in a cool, dark place. Once sliced, it will keep in the fridge for about 5 days.
Yes! Once the spaghetti squash is cooked, run a fork through the flesh to create noodle strands. Place the squash in a colander, set over a large mixing bowl, and store in the refrigerator overnight. This will prevent mushy squash! After it's drained, transfer the squash to a freezer-safe bag and store for up to 6 months.
Try these other recipes next:
- Roasted honeynut squash
- Baked vegan eggplant parmesan
- Crispy baked zucchini and squash
- Roasted root vegetables
- Roasted butternut squash mac n cheese
Spaghetti Squash with Peanut Sauce
Baked Spaghetti Squash
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- Salt and pepper to taste
Homemade Peanut Sauce
- ½ cup peanut butter
- ¼ cup water
- ¼ cup rice vinegar
- 3 tablespoon tamari
- 2 garlic cloves minced
- ½ tablespoon grated ginger
- To bake spaghetti squash, preheat the oven to 400°F and line and spray a baking sheet. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and sprinkle with salt and pepper.
- Arrange squash cut-side down onto the baking sheet and place into oven. Bake until tender, about 30-45 minutes.
- Meanwhile, whisk peanut sauce ingredients together and set aside.
- Once the squash is cooked, remove from oven and let cool slightly. When cool enough to handle, use a fork to scrape the squash and create long spaghetti-like strands.
- Transfer the spaghetti squash to a large mixing bowl. Pour peanut sauce on top and stir to combine. Taste and adjust seasoning, if needed.
- Serve topped with chopped peanuts, fresh cilantro, green onion, sriracha, and lime juice.