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Thai Spaghetti Squash with Peanut Sauce

  • 25 m
  • 40 m
Carolyn Casner
“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.”


    • 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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 11/14/2019