Skip the take-out, and opt for a healthier option that’s just as delicious. Whip up this guilt-free Thai Peanut Spaghetti Squash that substitutes your average noodles for ones made of veggies. Top it all off with tasty peanut sauce that is sure to add a flavorful kick!
Thai Peanut Spaghetti Squash
inspired by Leelalicious
Makes: 8 servings
Spaghetti Squash Ingredients
- 1 medium spaghetti squash
- Olive oil
- 3 tablespoons top ramen, crushed (optional)
- 3 tablespoons peanuts, crushed
- Peanut sauce (recipe below)
- 1 chicken breast, chopped into 1/2-inch pieces
- 3 garlic cloves, minced
- 1 cup purple cabbage, sliced
- 1/2 cup carrot, grated
- 1/4 cup green onions, chopped
Thai Peanut Sauce Ingredients
- 1 cup coconut milk
- 1/2 cup peanut butter
- 2 tablespoons light brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon sesame oil
- 2 teaspoons red curry paste
- Preheat oven to 350 F.
- Slice the spaghetti squash in half and scoop out the seeds. Drizzle squash with olive oil and sprinkle with salt.
- Place spaghetti squash, with the cut side down, on an aluminum foil-lined baking sheet and roast for 35 minutes. When spaghetti squash is done baking, remove from oven and let cool for 10 minutes. Then, using a fork, scrape out the spaghetti squash strands.
- Place top ramen and peanuts into plastic bag and use a rolling pin to crush, for your topping. Set aside.
- Combine all of the peanut sauce ingredients over medium heat. Bring to boil, then reduce heat and simmer for about 7 min. Remove from heat.
- Heat a large pan over medium heat. Add olive oil and chicken. Cook until no longer pink (about 5 minutes). Add minced garlic and cabbage, and cook until softened (about 3 minutes). Then add carrots, green onions, and peanut sauce (reserve some sauce for topping). Mix together. Add spaghetti squash, and stir until well incorporated and heated through.
- Sprinkle with crushed peanut and ramen topping. Enjoy!