Enjoy this delicious exotic meal from Leelalicious! This healthy recipe makes a great side dish or base for a grain-free Pad Thai recipe! This recipe is gluten-free, vegan, and clean eating. The peanut sauce also makes a great dip!
This versatile recipe is perfect for the oven and an instant cooker!
Chef’s Note: Cutting the squash along the width instead of lengthwise results in extra long noodle strands.
- 1 medium spaghetti squash
- olive oil
- 1 garlic clove minced
- 1/4 cup chopped parsley or cilantro leaves
- 2 tablespoons crushed peanuts
For peanut sauce:
- 1 can (14 ounces) coconut milk
- 2/3 cup natural peanut butter
- 1/4 cup coconut sugar *
- 1/4 cup water
- 2 tablespoons soy sauce Tamari to make gluten-free, or fish sauce for non-vegans
- 2 tablespoons white or apple cider vinegar
- 2 teaspoons toasted sesame oil
- 2 teaspoons red curry paste
Spaghetti Squash Oven Method:
- Preheat oven to 350 F. Half the squash and scoop out the seeds.
- Drizzle inside with olive oil and sprinkle with salt. Place spaghetti squash cut side down on a baking sheet and roast for 25 minutes.
- When spaghetti squash is done roasting, take it out from oven and let cool for 10 minutes. Then, using a fork, scrape out the spaghetti squash strands. If your squash is very moist, you might have to place the strands in a colander and pat with paper towel.
Spaghetti Squash Instant Pot Method:
- With a small sharp knife cut the spaghetti squash in half widthwise. Use a spoon or small knife to remove the seeds.
- Pour 1 cup of water into your Instant Pot. Add a trivet and place the 2 spaghetti squash halves on the trivet. Orientation doesn’t matter too much, but I always do cut side up.
- Close the lid and turn the valve to sealing. Select the ‘Manual’ setting and adjust to 10 minutes.
- Once the pressure cook cycle has finished, turn the valve to venting to quick release the pressure.
- Open the lid and pour out any liquid that may have collected inside the spaghetti squash halves. Test a few strands for doneness. You can always add a few more minutes for softer texture.
- Let the squash cool until comfortable to handle. Use a fork to loosen and scrape out the spaghetti squash noodles.
Place all sauce ingredients in a medium saucepan and bring to a boil over medium-high heat. Then turn down to low and simmer for 5 minutes to thicken the sauce, while stirring almost constantly.
Take off heat once thickened.
Heat a skillet over medium heat. Add minced garlic, chopped parsley and 1/4 cup of the peanut sauce pan and combine. Add spaghetti squash and crushed peanuts, stir to combine and cook until heated through (about 2 minutes).
Plate and garnish with a little more crushed peanuts and chopped parsley. Optionally, serve with veggies of choice. I used bean sprouts, sliced bell pepper and carrots. Drizzle with more peanut sauce as desired.