Thai Spaghetti Squash with Peanut Sauce

Thai Spaghetti Squash with Peanut Sauce

1 Review
From:, July 2018

This gluten-free, vegan version of peanut noodles has a high protein content thanks to edamame and peanut butter. Spaghetti squash turns delicately sweet when roasted, which pairs wonderfully with the Thai-inspired peanut sauce.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 2½- to 3-pound spaghetti squash, halved lengthwise and seeded
  • ½ cup smooth natural peanut butter
  • ¼ cup reduced-sodium tamari or soy sauce
  • ¼ cup water
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon minced garlic
  • ¼- ½ teaspoon crushed red pepper
  • 1 cup frozen shelled edamame, thawed (see Ingredient Note)
  • ½ cup thinly sliced red bell pepper, slices cut in half crosswise
  • 1 medium carrot, shredded
  • ¼ cup sliced scallions
  • ¼ cup chopped unsalted roasted peanuts
  • ¼ cup chopped fresh cilantro
  • Lime wedges for serving


  • Prep

  • Ready In

  1. Place squash halves, cut-side down, in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until flesh is tender, 10 to 15 minutes. (Alternatively, place squash halves, cut-side down, on a rimmed baking sheet. Bake in a 400°F oven until tender, 40 to 50 minutes.) When cool enough to handle, scrape flesh into a large bowl with a fork. Let cool for 10 minutes.
  2. Meanwhile, whisk peanut butter, tamari (or soy sauce), water, vinegar, maple syrup, garlic and crushed red pepper in a small bowl until smooth.
  3. When the squash has cooled, add edamame, bell pepper, carrot and scallions to the bowl. Drizzle with the peanut sauce; toss to coat. Sprinkle with peanuts and cilantro. Serve with lime wedges.
  • Ingredient Note: Edamame are easy to digest and exceptionally high in protein ( ½ cup has 16 grams). There are several kinds available—frozen and fresh, in the pod and shelled—in large supermarkets, natural-foods stores and Asian markets.

Nutrition information

  • Serving size: generous 1 cup
  • Per serving: 419 calories; 24 g fat(4 g sat); 9 g fiber; 33 g carbohydrates; 18 g protein; 170 mcg folate; 0 cholesterol; 13 g sugars; 3 g added sugars; 3,664 IU vitamin A; 33 mg vitamin C; 93 mg calcium; 3 mg iron; 856 mg sodium; 568 mg potassium
  • Nutrition Bonus: Vitamin A (73% daily value), Vitamin C (55% dv), Folate (42% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 5½ fat, 3½ vegetable, ½ lean protein, ½ starch

Reviews 1

August 20, 2018
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The peanut sauce has good flavor and texture, and I love the crunch of the red pepper. The only problem I have is that the spaghetti squash puts out so much water that, despite draining it twice, it made the dish really watery and the leftovers are sitting in a container with a puddle of water in my fridge. I'd make again but consider a drier noodle alternative.
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