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


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

419.2 calories; protein 17.6g 35% DV; carbohydrates 32.8g 11% DV; exchange other carbs 2; dietary fiber 8.8g 35% DV; sugars 12.5g; fat 24g 37% DV; saturated fat 3.7g 19% DV; vitamin a iu 3664.4IU 73% DV; vitamin c 32.8mg 55% DV; folate 169.7mcg 42% DV; calcium 93.2mg 9% DV; iron 2.8mg 16% DV; magnesium 72.1mg 26% DV; potassium 567.8mg 16% DV; sodium 855.9mg 34% DV; thiamin 0.2mg 19% DV; added sugar 3g.

Reviews (1)

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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