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.

Carolyn Casner
Source:, July 2018


Read the full recipe after the video.

Recipe Summary

25 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • 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 degrees 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.

  • Meanwhile, whisk peanut butter, tamari (or soy sauce), water, vinegar, maple syrup, garlic and crushed red pepper in a small bowl until smooth.

  • 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 (1/2 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 Facts

419 calories; protein 17.6g; carbohydrates 32.8g; dietary fiber 8.8g; sugars 12.5g; fat 24g; saturated fat 3.7g; vitamin a iu 3664.4IU; vitamin c 32.8mg; folate 169.7mcg; calcium 93.2mg; iron 2.8mg; magnesium 72.1mg; potassium 567.8mg; sodium 855.9mg; thiamin 0.2mg; added sugar 3g.

Reviews (3)

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4 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Really good flavors and would make again with these changes: 1) Warm the peanut sauce; we put it on and it made the whole dish cold 2) Add more peppers 3) let the squash cool down more than 5 minutes and then it retains the water and doesn't make it watery My family loved it! Read More
Rating: 4 stars
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. Read More
Rating: 4 stars
We loved this but after I made some tweaks. First my family would never let me get away with serving it as is so I did separate out the recipe into two and did half squash/half noodles for their portion. I thought it was good with just the spaghetti squash but it never would have been enough without the noodles to feed 3 of us as a dinner. Second I thought the peanut sauce had to be cooked for a minute just to get it really smooth and cook the garlic through. Great flavors though! Read More