Spaghetti Squash Noodles with Thai Peanut Sauce

by Marla on January 30, 2012 · 113 comments

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Spaghetti Squash Noodles with Thai Coconut Peanut Sauce Recipe | FamilyFreshCooking.com

Spaghetti squash is a true life saver for those of us on lower carb meal plans. (I hesitate to use the word “diet” ~ that implies deprivation & I never, ever believe in that.) I love the subtle and unique flavor & texture of this squash. I also enjoy that you can top it with any of your favorite sauces or spice up with a ethnic twist. Recently I posted my recipe for Spaghetti Squash Sesame Noodles and I am having a blast watching you cook it up around the globe.

Once you dig into these noodles you will become obsessed with them. We sure have!

Spaghetti Squash Noodles with Thai Coconut Peanut Sauce Recipe | FamilyFreshCooking.com

If you are wondering about the stunning fabrics in the photos they are by the amazingly talented Amy Butler. She is a rockstar in the world of textile design. I recently purchased a giant amount of her designs that you will see a whole bunch when you visit! If you didn’t know I had a great career as a textile designer & a I have hankering to create some new collections.

…..along with everything else I do!

OK, let’s talk more about spaghetti squash, peanuts, coconut and life…

Spaghetti Squash Noodles with Thai Coconut Peanut Sauce Recipe | FamilyFreshCooking.com

For a great number of us lower-carb, gluten free eating is a way of life.  There has been lots of buzz lately about the Paleo Diet and going grain free. Sure that can work, if that is the path you choose. I have had all sorts of relationships with food and let me tell you: I am not one to go on and on about trends, buzz words and why you should eat this or that.

You need to decide what works best for your own lifestyle, accessibility, age, fitness levels, passions and health issues. On Family Fresh Cooking my mission is to make Healthy whole foods beautiful: One mindful bite at a time.

It is as simple as that.

I hope you like carrots. They are nice on these noodles…they are probably to be avoided by some diet or another, but not over here! Thankfully.

Bunch of Carrots | FamilyFreshCooking.com

It is pretty obvious that food eaten with little fuss & in it’s purest state tastes better and is better for you. Much better then manufactured, overly processed “corporate” food.

These days we are blasted by info from folks with life changing stories based on the way they eat. Many people feel intimidated that if they don’t follow precise rules they will fail. This is not true. Do what makes you feel your best and prosper. My best advice: play around & have fun with your food. If you have specific health concerns experiment some more & check with your doctor.

Do the best you can. When you can & how you can. Try not to stress. Enjoying brightly colored natural foods and make them look pretty. Like this…

Spaghetti Squash Noodles with Thai Coconut Peanut Sauce Recipe | FamilyFreshCooking.com

I am not entirely gluten fee or grain free, but I am comfortable with “grain lite.” I see no need to say good bye to my whole grain favorites that I indulge in each and every morning. With mindful portion sizes & exercise every day I can keep fit, trim and muscular while enjoying my whole grain favorites.

I will never say goodbye to my oatmeal, though I do not crave traditional pasta. My kids on the other hand can’t get enough pasta.

Whether or not you crave flour based pasta you will love the flavor of this traditional Asian dish made with spaghetti squash…

Spaghetti Squash Noodles with Thai Coconut Peanut Sauce Recipe | FamilyFreshCooking.com

As long as I include many healthy fats I find that it is much easier to stick with mindful portion sizes. Cravings for other stuff subsides.

I like finding energizing ways to enjoy all the flavors we love. People often ask me if I miss traditional baked goodies with refined flours and sugar. My answer is always a confident NO. My baking style & ingredient list keeps me more than satisfied. We will get more into all this jazz another time….

I write about this topic a bit in my 10 Secrets to Skinny post.

Spaghetti Squash Noodles with Thai Coconut Peanut Sauce Recipe | FamilyFreshCooking.com

All righty, how about we enjoy some Spaghetti Squash Noodles with Thai Peanut Sauce…

Don’t forget to top your bowl with extra nuts, toasted coconut, cilantro and Sriracha sauce or hot chili oil!

Spaghetti Squash Noodles with Thai Coconut Peanut Sauce Recipe | FamilyFreshCooking.com

What is your favorite way to prepare spaghetti squash?

Spaghetti Squash Noodles with Thai Peanut Sauce

Rating: 51

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 4-8 servings depending on side or main course

Spaghetti Squash Noodles with Thai Peanut Sauce

Ingredients

  • 4 cups cooked Spaghetti Squash (about 1/2 a large squash)
  • 1/2 cup light unsweetened Coconut Milk
  • 1/2 cup natural, crunchy Peanut Butter
  • 1 tablespoon Thai Red Curry Paste
  • 1 tablespoon Soy sauce or gluten free Tamari
  • 2 tablespoon Fish Sauce
  • 2 teaspoons toasted Sesame Oil
  • pinch of ground Ginger
  • pinch of ground Cinnamon
  • pinch of ground Black Pepper
  • a few drops of liquid Stevia or Honey to taste
  • 1/2 cup chopped Green Onion
  • 1/2 cup salted Peanuts, chopped
  • Garnish
  • handful of chopped fresh Cilantro
  • extra chopped Peanuts
  • extra chopped Green Onion
  • unsweetened Coconut Flake

Method

    Prepare Spaghetti Squash
  • There are two ways to do this:
  • Bake
  • Preheat oven to 375 degrees F with the rack in the middle. Put whole squash in a baking dish and bake until you can easily insert a paring knife, about 40 minutes to one hour. Remove squash from oven and let cool about 10 minutes.
  • Cut it in half from tip to tip (long ways) and scoop out the seeds with a spoon. Scrape the sides of the squash with a fork until you have removed all the stringy spaghetti.
  • Microwave
  • Pierce your squash about 6 times with a fork or knife (so the steam can release as it cooks) Microwave about 15 minutes, rotating every 5 minutes. Cook until you can easily cut into the squash.
  • Sauce
  • Whisk together coconut milk, peanut butter, spices and sweetener in a large bowl. Combine with cooked squash. Toss with green onion and chopped peanuts. Serve hot, chilled or at room temperature. Garnish with cilantro, peanuts, green onion and coconut flake.
  • Notes
  • This recipe is inspired by my ever popular Chicken with Coconut-Lime Peanut Sauce. This is a nice option if you are vegetarian or vegan (omit the fish sauce for vegan versions)
http://www.familyfreshcooking.com/2012/01/30/spaghetti-squash-thai-peanut-sauce-recipe/

Spaghetti Squash Recipe Links

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{ 105 comments… read them below or add one }

1 CheekyChic January 30, 2012 at 10:08 am

I LOVE spaghetti squash. My mom has been cooking it for years and I ate it growing up. My kids aren’t too sure about it yet, but they liked the asian version you mentioned in this post. I can’t wait to try the pad thai version. It’s one of our favorite things to eat, we just don’t often because noodles are hard to stop eating.

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2 Marla January 31, 2012 at 5:45 am

Shawna, I feel the same way about pasta. It is so hard to stop eating once you start. Hopefully this recipe will help with that portion control. Right out of the gate the fact that you are eating squash vs. noodles is a lighter way to go ~ although this is so tasty & very easy to eat too much!

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3 Caroline @ chocolate & carrots January 30, 2012 at 10:10 am

I’m a total sucker for Thai food…especially pad thai. Bring on the peanuts! ;-) I’ve never actually cooked with spaghetti squash, but this is a recipe that is SCREAMING my name. It looks incredible Marla! Yum!

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4 Marla January 31, 2012 at 5:46 am

Caroline, we have been on a total Thai kick over here. Like every weekend we try a new local Thai restaurant. Soooo fun :)

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5 Caroline @ chocolate & carrots January 31, 2012 at 6:04 am

That’s so awesome! We only have one Thai restaurant here….so anytime we travel. It’s a must that we try out new Thai restaurants! :-D I’m jealous of all of your Thai restaurants!

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6 Kulsum@journeykitchen January 30, 2012 at 10:28 am

that’s exactly what my food philosophy is and reading it on your blog just made me want to declare it out right. So true Marla, food is about doing the best you can, to eat the food in most natural form you can and just enjoying the whole process instead of fussing about new trendy diets. This recipe just shows why i love your blog!

P.S. – I do want to kill corporate highly processed food forever. Its evil.

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7 Marla January 31, 2012 at 5:53 am

Thanks Kulsum. It is refreshing to be able to share some of the things I have been thinking about. To spin each micro detail about every ingredient is exhausting and quite frankly no fun for me. Here’s to vibrant, natural, healthy & FUN living :)

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8 Antonia @ healthinspirations January 30, 2012 at 10:38 am

Once again, a great recipe! I can’t believe I’ve never had spaghetti squash before…what’s wrong with me? Those fabrics really are stunning, perfect for photography!

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9 Marla January 31, 2012 at 5:53 am

Hi Antonia, yes you must put a spaghetti squash on your shopping list.

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10 HeatherChristo January 30, 2012 at 10:40 am

This looks phenomenal! I just love peanut sauce, and what a way to make it healthier with the squash. Great alternative to noodles!

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11 Cookbook Queen January 30, 2012 at 10:46 am

Marla, this looks amazing!! Your photos are beyond gorgeous, and I just love your approach to food and how to eat.

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12 Marla January 31, 2012 at 5:54 am

Kristan, thanks girl! Glad you like my “approach” it is really quite freeing :)

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13 cat @ neohomesteading.com January 30, 2012 at 10:48 am

This looks great! I’ve made thai peanut noodles 100 times but I’ve yet to actually try spaghetti squash.

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14 Maria January 30, 2012 at 11:08 am

Love this Marla! Can you come make me lunch? :)

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15 Marla January 31, 2012 at 5:56 am

Anytime my friend :) If you bring that cute baby of yours!

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16 Rosa January 30, 2012 at 11:10 am

Oh, that dish looks amazing and the pictures are marvelous! Spaghetti squash is so versatile and delicious.

Cheers,

Rosa

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17 Diane January 30, 2012 at 11:29 am

This sounds amazing all but the peanut butter! There is only one food in this world both my husband and I cannot stand and that is peanut butter :(( Diane

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18 Marla January 31, 2012 at 5:57 am

Diane, we are addicted to PB over here. Do not worry though ~ lots of recipes here on FFC you can find that are peanut free. Stay tuned, the next few have no nuts at all. Is it just peanuts you don’t like or all nuts?

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19 Allison [Girl's Guide to Social Media] January 30, 2012 at 11:42 am

The colors in this dish are so uplifting. Spaghetti squash is so underrated in the masses. I just love it and it’s so good for you.

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20 Marla January 31, 2012 at 5:59 am

Allison, funny how spaghetti squash is so mysterious until you actually try it. I have no clue as to what point in my life I tried it for the first time. Once you do there is no turning back. My kids get such a kick out of scraping out the insides.

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21 Bev Weidner January 30, 2012 at 11:54 am

LOVE this. Thank you for the link love, too! My mouth wishes to be inside that meal. right. this. second.

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22 Marla January 31, 2012 at 5:59 am

Bev, your recipe looks ahhhhh~mazing!

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23 Nicole January 30, 2012 at 12:10 pm

This looks great! Next time I see spaghetti squash, I’m going to pick one up and give this a try. I’ll probably add some shredded chicken, too :-)

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24 Marla January 31, 2012 at 6:00 am

Nicole, the shredded chicken or some tofu is a great idea! A little more protein is always a happy thing :)

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25 Marina {YummyMummyKitchen.com} January 30, 2012 at 1:00 pm

I am in love with this recipe. I’ve made a similar one with rice noodles, but the spaghetti squash sounds much better. Love your carrot pictures.

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26 Marla January 31, 2012 at 6:01 am

Thanks Marina, those carrots and I had a blast working together! The rice noodles are great ~ the switch up with the squash will thrill you!

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27 Amanda @ Once Upon a Recipe January 30, 2012 at 1:09 pm

Love this! Must try!

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28 Lucy January 30, 2012 at 1:11 pm

I love that you are grain lite – I believe this is what I am too now – could never cut out everything – thanks for the reminder to be mindful about what we eat – recipe looks delicious – big fan of spaghetti squash – how kind of nature to give us a substitute for pasta!

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29 Marla January 31, 2012 at 6:02 am

Lucy, it sure is kind of nature to do this for us! I feel the “lite” is the way I want to feel about everything in life. The Middle Way. Light in mind, body & spirit :)

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30 Averie @ Love Veggies and Yoga January 30, 2012 at 1:31 pm

Magazine worthy photos!

Love the linens.

And I LOVE peanut sauce. YUM!

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31 Marla January 31, 2012 at 6:02 am

Thanks Averie! We have all become online magazines…non? A fun job indeed!

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32 Heidi @ Food Doodles January 30, 2012 at 2:41 pm

Oooh yum! This looks delicious and so pretty! I was just asking for ways to make spaghetti squash in my last post too(I made a cheesy spaghetti squash dish) because I have another one to use up. I am loving this idea!

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33 Marla January 31, 2012 at 6:04 am

Heidi, that is so cool! Hope I have inspired you with this recipe. You gotta try my Spaghetti Squash Sesame Noodles too. Both versions are soooo tasty!

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34 Jeanette January 30, 2012 at 3:36 pm

Gorgeous pics! I love anything Thai. I agree, there is not any diet that fits all. Do what’s best for yourself, just keep it whole as much as possible.

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35 Marla January 31, 2012 at 6:05 am

Jeanette, I love visiting your blog for the same reason. You provide such healthy, whole foods which are also nice & diverse.

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36 Kevin (Closet Cooking) January 30, 2012 at 4:16 pm

There are some really nice flavours in here!

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37 Donna January 30, 2012 at 7:40 pm

Can’t beat spaghetti squash for fresh, fab low-cal goodness ~ your recipe looks DE-lish.

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38 Esi January 30, 2012 at 8:42 pm

You were right. I love this one too!

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39 Sylvie @ Gourmande in the Kitchen January 31, 2012 at 1:17 am

What a fantastic recipe! I’ve been trying to avoid gluten and missing some of my favorite spicy noodle recipes so this is just perfect.

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40 Marla January 31, 2012 at 6:06 am

Sylvie, I hope this recipe works out for you. By the way those macaroons you posted will need to be experimented with over here. They look amazing. Without the condensed milk they are sure to be a hit! We are huge fans of coconut here :)

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41 chinmayie @ love food eat January 31, 2012 at 3:11 am

What gorgeous pictures! Never seen a spaghetti squash salad that looks this good!

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42 Joanne January 31, 2012 at 4:51 am

I crave peanut sauce CONSTANTLY and I love that you’ve prepared it in such a way that I don’t have to worry about overdoing it with calories in the pasta. Spaghetti squash is definitely the way to go here. What stunning pictures!

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43 Marla January 31, 2012 at 6:07 am

Thanks Joanne, yes using the squash gives you more room to enjoy additional sauce! Now that is a great thing in my book :)

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44 Faith January 31, 2012 at 6:50 am

Hi Marla! I just got back from vacation and am catching up on my blog reading — I missed your inspiring recipes! I am in love with Thai flavors, and combining spaghetti squash with a peanut-y sauce is brilliant!

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45 Marla February 2, 2012 at 6:38 pm

Welcome back Faith!! I need to dash over to your blog to read about your travels :)

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46 amy @ fearless homemaker January 31, 2012 at 7:28 am

this looks absolutely divine. so far, my favorite way to prepare spaghetti squash has been with a moroccan-spiced butter + chickpeas – it’s lovely. this, however, looks even better – reminiscent of pad thai, which i love so much. i will absolutely be giving this a try – thanks for sharing!

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47 Marla February 2, 2012 at 6:36 pm

Amy..I want to try your version. Loving the idea of Morrocan butter & chickpeas. Will be trying that next!

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48 Karriann January 31, 2012 at 7:55 am

Yummy! Your pictures make me drool, as always. Looks fabulous!

“Happy Cooking”

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49 Angie January 31, 2012 at 9:57 am

Love this Marla!!! You’ve done it again! I love spaghetti squash! I’ve had it with tomato sauce and a little melted cheese and that was good but this sounds great! I love thai anything. Who needs empty carb noodles when mother nature has spag noodles hidden inside a beautiful squash! Yum!!!!

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50 Marla February 2, 2012 at 6:35 pm

Angie, Mother Nature does some pretty good things with noodles ;) glad you like the recipe!!

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51 Laura @ Gluten Free Pantry January 31, 2012 at 10:38 am

I am a huge fan of spaghetti squash and often do a curry sauce on top. I haven’t tried a peanut sauce with it before. I can’t wait to make this recipe!

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52 Erin @ Dinners, Dishes, and Desserts January 31, 2012 at 10:47 am

I love Thai flavors, this looks amazing! I have wanted to try spaghetti squash for awhile, but am scared! (I am not super adventurous with my food). I am going to have to give in and try it soon!

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53 Marla February 2, 2012 at 6:34 pm

Erin, don’t be shy. Go for it girl!!

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54 Jennifer @ Peanut Butter and Peppers January 31, 2012 at 11:43 am

What a different spin on Spaghetti Squash! I love the combinations of flavor. I never step out of my comfort zone, but I will with this recipe. Going to write down all of the ingredients and head to the store. Thanks for all of your creativity!

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55 Megan January 31, 2012 at 12:17 pm

I just found you via pinterest. I have been using easy lunch boxes for two years and LOVE them. I started with them because my then 4 yo is way in to reduce, reuse, recycle and I was trying to find something to put her lunch in. I feed my kids pretty good compared to the SAD but recently I have wanted to kick it up a huge notch and improve our eating. I was thrilled to find your site and all of your lunch ideas. I have been at a loss for ideas for her lunch. We recently moved to the middle of no where and the hardest thing is finding a place to buy healthy food. I recently decided it would be worth a once a month 4 hour drive, one way, to get to a city that has options. Wal-Mart just isn’t cutting it. Thanks for sharing all of your ideas! BTW your pictures are beautiful and make me hungry!

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56 Marla February 2, 2012 at 6:34 pm

Megan…4 hours!! Gee that is so far. Can you get anything shipped to you? It is so hard when you don’t have immediate access to fresh produce though. I have been shocked when I travel across certain US states. The pickings can be slim to none.
I am so happy you found me too. Hopefully together we can enjoy this journey of packing healthy lunch boxes & eating delicious whole foods!

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57 AikoVenus January 31, 2012 at 12:38 pm

I love spaghetti squash and I love how you utilize it in this recipe – normally I just use shirataki noodles but next time I think I’ll change it up a bit! ^^

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58 Delishhh January 31, 2012 at 2:54 pm

Love Thai food – cook it all the time – and it is even better in Thailand. This looks fabulous nice work. Love your blog!

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59 Nancy@acommunaltable January 31, 2012 at 6:15 pm

Spaghetti squash is such a fun thing to play with and you’ve done a fabulous job with it with this recipe Marla!

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60 Marla February 2, 2012 at 6:29 pm

Nancy, I love scooping it out of its shell. Spaghetti squash as a toy for all! Much better than the cheap plastic kid toys…

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61 Alyssa (Down To Earth) January 31, 2012 at 7:28 pm

I cooked with peanut sauce for the very first time this past Monday! It wasn’t homemade, and I know it probably could have tasted better. I’m always a little intimidated to cook very ethnic foods, but your recipe looks simple and guaranteed delicious!

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62 Marla February 2, 2012 at 6:27 pm

Alyssa, you must try your own peanut sauce. It is so simple ~ just get the ingredients in this recipe & whisk them together. It’s that easy & you will be thrilled with the results! Let me know if you try :)

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63 Yvette ~ Muy Bueno January 31, 2012 at 8:13 pm

Your photos remind me that I need to buy some more linens. LOVE all the great pops of color in your napkins and dishes. Gorgeous photos! And the addition of Sriracha sauce or hot chili oil is calling my name — I always need some spice. Sounds like a delicious and very healthy meal. Mmmm!

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64 Bill January 31, 2012 at 9:05 pm

I love your attitude towards eating healthy and not sticking to some obscure set of rules. I broke my back and had liver failure. I gained a ton of weight due to limited mobility. I researched tons of diets and took from each one what appealed to me. In a little over a year, I lost 80 pounds and have never felt like I was on a diet. My healthy eating stabilized my liver and the lost weight improved my mobility and decreased my pain. I love to cook and I love to eat and share my meals with friends and family. I look forward to following your site and trying your recipes.

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65 Marla February 2, 2012 at 6:26 pm

Hi Bill! Thanks so much for sharing your story. I am so sorry for all that you went through. Sounds like you have come out of that difficult situation a much stronger person.
I wish you the best in your healthy & happy life. Looking forward to your visits and comments :)
Readers like you make me really happy I can inspire living a whole food, mindful lifestyle.

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66 Xean February 1, 2012 at 1:40 am

wow! I love this, it’s very nutritious good for everyone! :)

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67 Barbara @ Barbara Bakes February 1, 2012 at 5:29 am

Such a delicious twist on spaghetti squash. I especially love the red floral design – beautiful!

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68 Deliciously Organic February 1, 2012 at 6:21 am

I’m completely addicted to spaghetti squash. I eat it several times a week! Thanks for sharing about Amy Butler’s designs. I’m always on the look out for beautiful fabrics!

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69 The Texas Peach February 1, 2012 at 5:37 pm

I can’t wait to try this! I have been trying to cut back on grains, so I have been substituting spaghetti squash for pasta occasionally. I love having a new way to enjoy it!

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70 Marla February 2, 2012 at 6:19 pm

Tempie, this is a great way to cut back on those grains & heavier carbs :)

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71 Danielle @BigLifeLittleGarden February 1, 2012 at 6:10 pm

Beautiful pics as usual!!! Loving the spaghetti squash here! My mouth is watering for thai now! I can’t wait to try this!

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72 Jennifer | Mother Thyme February 1, 2012 at 6:29 pm

Absolutely beautiful, as always! I just happened to have picked up a spaghetti squash at the market a few days ago and I was going to do my basic usually dish with it, but not any more. This is right up my alley and I can’t wait to try this. I also just love the fabrics you use, so pretty!

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73 Cookin' Canuck February 1, 2012 at 8:51 pm

Okay, I am digging everything about this post – the recipe, the photos, the fabrics. I know this recipe would be VERY popular in my house.

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74 Marla February 2, 2012 at 6:18 pm

Dara, if you guys are nuts for peanuts like us then yes. A sure fire hit!

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75 Katrina February 1, 2012 at 9:11 pm

Love spaghetti squash and don’t think to buy it often enough. All your photos and this idea for an Asian dish are great!

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76 Jeff February 1, 2012 at 10:04 pm

I love any food that makes me obsessed immediately! This has an excellent chance of doing so!

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77 Marla February 2, 2012 at 6:17 pm

Oh good Jeff! I am so happy to hear you are all ready obsessed!

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78 Alyssa @ Everyday Maven February 1, 2012 at 11:48 pm

Wow this looks fantastic! I am adding it to my menu for next week. Can’t wait to try it!!!

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79 Lauren at Keep It Sweet February 2, 2012 at 3:31 am

For some reason I only ever make spaghetti squash with tomato sauce but I love this and will definitely try it next time!

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80 Marla February 2, 2012 at 6:16 pm

Lauren, I love it with tomato sauce & Parmesan too. Break out the peanut sauce, it is worth the change!

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81 Sommer@ASpicyPerspective February 2, 2012 at 6:24 am

Gorgeous, gorgeous dish! We’ve actually been making something similar with spaghetti squash and stir fried beef. I don’t even miss regular pasta!

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82 Marla February 2, 2012 at 6:16 pm

Sommer I don’t miss regular pasta at all either. Your stir fry with beef sounds amazing. Will need to try that next :)

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83 Jean (lemons and anchovies) February 3, 2012 at 10:04 pm

I have been craving an Asian-style noodle salad with a peanut sauce for a couple of weeks but haven’t gotten around to making it. With the spaghetti squash yours is certainly much healthier but it’s obvious there was no sacrifice on flavor. Such a vibrant dish–love the fabrics, too. :)

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84 Cara February 5, 2012 at 1:43 pm

Mala, it’s like you’ve read my mind! I’ve always wanted to combine peanut sauce with spaghetti squash but I felt a bit held back because I couldn’t imagine if it would truly be a good match. I’m glad you’ve done my guesswork for me :)

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85 danielle February 7, 2012 at 8:12 pm

This looks amazing and I will make it tomorrow for dinner! Curious though…how many people would you say this feeds for a main dish? Thanks!

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86 Marla February 9, 2012 at 4:46 am

Hi Danielle, great question as I had forgotten to add that to the post! I would say as a side about 8 servings and a main 4. You can load it up with more peanuts too for a main.

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87 Sara{OneTribeGourmet} February 10, 2012 at 3:12 pm

Oh wow, what a delicious, healthy & colorful recipe! Love your photography Marla! Sorry i have been MIA..I will visit more often! xx

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88 Marla February 11, 2012 at 7:14 am

Great to see you here Sara. Welcome back!!

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89 Carolyn February 11, 2012 at 2:39 am

Yummy, I love spaghetti squash, and I really love peanut sauce!

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90 Heather February 12, 2012 at 8:56 pm

Omgosh, I love this idea and I think this was totally serendipitous! I cooked spaghetti squash today and had so much more than I needed for a recipe and I just made homemade red thai curry paste yesterday! Such a great idea thank you! And I just started following your site, I love it and so helpful for me because I’m a newly GF’er.

-Heather

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91 Marla February 13, 2012 at 5:58 am

Heather, homemade Thai curry paste sounds amazing. I am so glad you found me too!

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92 Liz March 26, 2012 at 7:55 am

I’ve had this pinned for weeks and really need to try it!

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93 Marybeth Mank March 26, 2012 at 9:07 pm

This recipe sounds so delicious and I can’t wait to try this one. Squash and carrots are two my fave veggies. :-)

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94 Athena June 10, 2012 at 8:00 pm

I made this for dinner tonight and loved it. I used Stevia as the sweetener, but it didn’t seem to have the right kind of “sweet” for me , so I added a couple of minced dates to the sauce – yum!

I also pad thai’d it up a bit with diced extra-firm tofu, chicken and bean sprouts, and added shredded purple cabbage and lime juice to the toppings.

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95 Marla June 11, 2012 at 5:46 am

Athena, I LOVE all of your adaptations. The dates are such a great idea and I can only imagine the color with that shredded purple cabbage! Thanks so much for sharing this with me :)

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96 Athena June 14, 2012 at 8:30 am

This tasted just as amazing (if not better) 3 days later. I took the last of it to work yesterday for lunch. Sunday night I divided the leftovers into single-serving containers, added the peanuts and made baggies of “toppings” for each (the cabbage, carrots, chives, cilantro and wedge of lime). I microwaved it for a minute, added the toppings, and got cornered by colleagues, “What are you eating that smells SO GOOD?”

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97 Marla June 14, 2012 at 8:39 am

Athena, this is amazing!!! Love that you took this to work with the extra toppings on the side!! Think you just encouraged me to make these again later today :)

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98 Angela October 2, 2012 at 4:40 pm

I tried this but found it incredibly salty. Did I do something wrong?

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99 Marla October 2, 2012 at 6:52 pm

Hmmmm. Maybe your PB started off pretty salty. No one had had this issue yet. Maybe try an unsalted PB or less tamari/soy sauce.

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100 Beth B December 31, 2012 at 12:56 pm

The recipe calls for the light coconut milk in a can rather than the one that is packaged lin a carton like almond milk, right? Thanks so much.

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101 Marla January 1, 2013 at 2:24 am

That is correct Beth, the one in the can is thicker, more flavor and no additives.

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102 Melanie February 25, 2013 at 1:41 pm

The recipe calls for “1/2 salted Peanuts, chopped”. Do you mean 1/2 cup?

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103 Marla February 25, 2013 at 7:00 pm

Yes :)

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104 Kat March 6, 2013 at 7:01 am

I’m a newcomer to your site. This was absolutely delicious and only about 400 calories (the way I made it [I used store bought peanut sauce]). Keep the spaghetti squash recipes coming! Tonight I’m going to try the asian one you mentioned.

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105 Cynthia Taylor May 15, 2013 at 10:20 am

I have never made spaghetti squash. I am looking forward to this recipe. Thanks for sharing :)

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