In the summertime, a lot of times people don’t want to turn on their ovens. I am one of those people. Also in the summertime, a lot of people don’t think to cook with spaghetti squash. However, this Thai Peanut Sauce Spaghetti Squash by Leelicious, which my good friend Alysha turned me on to, is an exception!
I love basically everything Thai-related, and this dish is no exception! The peanut sauce is so delicious and really pairs well with the noodle-like consistency of spaghetti squash is just perfect. It is not too sweet and it is not too spicy. In the words of the 3 bears, it is just right! 😉
I ended up not being able to find the coconut sugar, however I has googled how to use regular sugar or brown sugar and it still worked out well, though perhaps would have had a different flavour if I’d found the Asian-esque coconut variety.
I hope you like it, and that it’s worth turning on your oven for, in this summer heat!
Thai Peanut Sauce Spaghetti Squash
-1 medium spaghetti squash
-1 garlic clove, minced
-1/4cu chopped parsley or cilantro
-2tbsp crushed peanuts
For the peanut sauce
-1 can (14oz) coconut milk
-2/3cu natural, unsweetened peanut butter
-1/4cu coconut sugar
-2tbsp soy sauce
-2tbsp white or apple cider vinegar
-2tsp sesame oil
-2tsp red curry paste
-Preheat oven to 350 F. Cut the squash in half and scoop out the seeds.
-Drizzle the inside with olive oil and sprinkle with salt. Place spaghetti squash cut side down on a baking sheet and roast for 25 minutes.
For the peanut sauce
-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 while stirring almost constantly, then take off the heat to let cool.
-When spaghetti squash is done roasting, take it out of the 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.
-Heat a skillet over medium heat. Add the minced garlic, chopped parsley and 1/4 cup of the peanut sauce pan and combine. Add spaghetti squash, rest of the sauce, 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. Serve right away.