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.
My first experience with spaghetti squash was the point at which multi week we had 3(!) spaghetti squashes in our CSA box. I had never cooked with that vegetable and presently I needed to concoct a way of utilizing 3.
For my first attempt I followed a cookbook formula and truly preferred the outcome. Furthermore, it additionally motivated me to take things further.
Eating the vermicelli-like spaghetti squash strands, I was returned to Thailand’s stunning road food markets. It seemed like I was eating Thai noodles. So I set off to make Thai spaghetti squash noodles.
That was somewhere in the range of 2 years prior.
This Thai Spaghetti Squash formula has ended up being really well known (particularly on Pinterest).
Presently, I am returning again to this formula with a better approach to plan spaghetti squash in the Instant Pot, another serving idea and improved photographs.
In the event that you are interested, this is what the first pictures resembled.
There are 3 simple aspects to this plans. To begin with, the spaghetti squash should be cooked. Cutting the squash along the width rather than longwise brings about extra long noodle strands.
Initially, I was broiling the spaghetti squash in the stove. However, since getting my Instant Pot I generally go with the Instant Pot Spaghetti Squash strategy, since it just takes 10 minutes(!!). Indeed, even less adrift level.In the event that you don’t care for cutting the hard strip of a crude squash, follow this strategy for cooking an entire spaghetti squash.I have the 6-quart 7-in-1 DUO which you can ordinarily get on Amazon at the best cost.
While the squash is cooking, you can set up the smooth nut sauce that gives this dish its unmistakable Thai character.
The blend of coconut milk with all regular peanut butter as of now give the sauce a Thai touch. Then, at that point, I am likewise utilizing coconut sugar (additionally called palm sugar), which is the sugar utilized in Thai curries.
Yet, what truly puts this sauce over the ‘Thai edge’ is the red curry glue in it. Utilizing curry glue is an alternate route to getting the extraordinary Thai flavor mix, since the singular fixings (like galangal and kaffir lime) could be hard to source.
This is my go-to curry glue, yet it isn’t veggie lover since it incorporates dried shrimp. To make this formula veggie lover I suggest this curry glue.
Healthy spaghetti squash with delicious Thai peanut sauce. This recipe is gluten-free, vegan, and uses no refined sugar. The peanut sauce makes a great dip as well.
- 1 medium spaghetti squash
- olive oil
- 1 garlic clove minced
- 1/4 cup chopped parsley or cilantro leaves
- 2 tablespoons crushed peanuts
- 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
Spaghetti Squash Oven Method:
- Preheat oven to 350 F. Half the squash and scoop out the seeds.
- Drizzle inside with olive oil and sprinkle with salt. Place spaghetti squash cut side down on a baking sheet and roast for 25 minutes.
- 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:
- With a small sharp knife cut the spaghetti squash in half widthwise. Use a spoon or small knife to remove the seeds.
- 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.
- Close the lid and turn the valve to sealing. Select the ‘Manual’ setting and adjust to 10 minutes.
- Once the pressure cook cycle has finished, turn the valve to venting to quick release the pressure.
- 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.
- Let the squash cool until comfortable to handle. Use a fork to loosen and scrape out the spaghetti squash noodles.
- 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.
- Take off heat once thickened.
- 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).
- 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.
Nutrition data is based on 1/2 half medium-small spaghetti squash and 1/8 cup of sauce per serving.