THAI SPAGHETTI SQUASH WITH PEANUT SAUCE – BEST RECIPE !

Healthy Thai Spaghetti Squash with delicious peanut sauce makes a great side dish or base for a grain-free Pad Thai recipe. This recipe is gluten-free, vegan, and clean eating. The peanut sauce makes a great dip too.

This Thai Spaghetti Squash formula has ended up being overly famous (particularly on Pinterest),now, I am returning again to this formula with another approach to plan spaghetti squash in the Instant Pot, another serving proposal and improved photographs.

There are 3 easy parts to this recipes. First, the spaghetti squash needs to be cooked. Cutting the squash along the width instead of lengthwise results in extra long noodle strands.Originally, I was roasting the spaghetti squash in the oven. But since getting my Instant Pot I always go with the Instant Pot Spaghetti Squash method, because it only takes 10 minutes(!!). Even less at sea level.

While the squash is cooking, you can prepare the creamy peanut sauce that gives this dish its distinct Thai flavor.he combination of coconut milk with all natural peanut butter already give the sauce a Thai touch. Then I am also using coconut sugar (also called palm sugar), which is the sweetener used in Thai curries.

Solid spaghetti squash with heavenly Thai nut sauce. This formula is without gluten, veggie lover, and uses no refined sugar. The nut sauce makes an incredible plunge also.

Ingredients

• 1 medium spaghetti squash
• olive oil
• salt
• 1 garlic clove minced
• 1/4 cup chopped parsley or cilantro leaves
• 2 tablespoons crushed peanuts

Peanut Sauce:

• 1 can (14 ounces) coconut milk
• 2/3 cup natural peanut butter
• 1/4 cup coconut sugar 
• 1/4 cup water
• 2 tablespoons soy sauce Tamari to make gluten-free, or fish sauce for non-vegans
• 2 tablespoons white or apple cider vinegar
• 2 teaspoons toasted sesame oil
• 2 teaspoons red curry paste.

Instructions

Spaghetti Squash Oven Method:

1. Preheat oven to 350 F. Half the squash and scoop out the seeds.
2. Drizzle inside with olive oil and sprinkle with salt. Place spaghetti squash cut side down on a baking sheet and roast for 25 minutes.
3. When spaghetti squash is done roasting, take it out from oven and let cool for 10 minutes. Then, using a fork, scrape out the spaghetti squash strands. If your squash is very moist, you might have to place the strands in a colander and pat with paper towel.

Spaghetti Squash Instant Pot Method:

1. With a small sharp knife cut the spaghetti squash in half widthwise. Use a spoon or small knife to remove the seeds.
2. Pour 1 cup of water into your Instant Pot. Add a trivet and place the 2 spaghetti squash halves on the trivet. Orientation doesn’t matter too much, but I always do cut side up.
3. Close the lid and turn the valve to sealing. Select the ‘Manual’ setting and adjust to 10 minutes.
4. Once the pressure cook cycle has finished, turn the valve to venting to quick release the pressure.
5. Open the lid and pour out any liquid that may have collected inside the spaghetti squash halves. Test a few strands for doneness. You can always add a few more minutes for softer texture.
6. Let the squash cool until comfortable to handle. Use a fork to loosen and scrape out the spaghetti squash noodles.

Peanut Sauce:

1. Place all sauce ingredients in a medium saucepan and bring to a boil over medium-high heat. Then turn down to low and simmer for 5 minutes to thicken the sauce, while stirring almost constantly.
2. Take off heat once thickened.
3. Heat a skillet over medium heat. Add minced garlic, chopped parsley and 1/4 cup of the peanut sauce pan and combine. Add spaghetti squash and crushed peanuts, stir to combine and cook until heated through (about 2 minutes).
4. Plate and garnish with a little more crushed peanuts and chopped parsley. Optionally, serve with veggies of choice. I used bean sprouts, sliced bell pepper and carrots. Drizzle with more peanut sauce as desired.