Spaghetti Squash Thai Style
Spaghetti Squash and fresh vegetables with a thai-peanut sauce. A lovely low carb option
Servings 6
Calories 245kcal
Cost $10
Ingredients
- 1 medium spaghetti squash
- 1 tablespoon olive oil for drizzling on the squash
- 1 tablespoon sesame oil for sautéing the veggies
- 1 red bell pepper sliced thin lengthwise
- 5 ounces snap peas sliced thin, lengthwise. If you don't have a scale, measure about 1 cup after slicing.
- 1 carrot sliced thin. can substitute shredded carrots, about 1/2 cup
- ¼ cup green onions sliced
- chopped peanuts optional garnish
for the sauce
- 1/4 cup soy sauce I use low sodium
- 3 tablespoons extra virgin olive oil plus more for sauteeing.
- 2 tsp rice vinegar
- ¼ cup creamy peanut butter
- 2 Tablespoons honey
- ¼ teaspoons siracha sauce This will be mild, add more if you like it spicy
Instructions
- Preheat the oven to 375°
- Cut the stem off the squash, slice in half lengthwise, remove the seeds. Drizzle the inside with 1 tablespoon olive oil, sprinkle with salt and place cut side down on a rimmed baking sheet. Bake for 50 minutes until fork tender. When cool enough to handle, use a fork or tongs to pull the "noodles" out. Put in a bowl and set aside. See recipe notes for other cooking methods.
- While the squash is cooking, make the sauce and prepare the vegetables.
- Combine soy sauce, olive oil, rice vinegar, peanut butter, honey, garlic and Siracha in a bowl. Mix well. Set aside
- Slice the vegetables thinly. Heat 1 tablespoon sesame oil in a large skillet over medium heat. Add vegetables and saute' until crisp tender, about 5 minutes.
- Add the cooked spaghetti squash, and the sauce, toss to coat. Serve.
Notes
- The nutrition calculator for this recipe doesn't accurately calculate the net carbs. It should be around 10g for 1 cup. Let's not get caught up in the numbers.
- If you don't want to roast the squash, you can use one of these methods:
- Instant Pot- pierce the squash with a pairing knife, cook on high pressure for 20 minutes, let stand 10 minutes. More details here.
- Slow Cooker - Cook on high 3-4 hours, or on low 5-6 hours.
- Microwave- not recommended, dulls the flavor
- Please keep in mind that Spaghetti squash doesn’t have the same texture as noodles. This recipe is a low-carb healthy alternative.
- cut down on time by cooking the squash, slicing the vegetables and mixing up the sauce up to 24 hours beforehand.
- The veggies in this dish are sliced thin and uniform in size, this helps everything cook evenly.
Nutrition
Calories: 245kcal | Carbohydrates: 24g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Sodium: 631mg | Potassium: 401mg | Fiber: 5g | Sugar: 14g | Vitamin A: 2811IU | Vitamin C: 44mg | Calcium: 62mg | Iron: 2mg