Thai Spaghetti Squash with Peanut Sauce
One of T’s favorite dinners so far is spaghetti. He would eat it everyday if I let him. Luckily, for now, I can outsmart him on occasion and give him spaghetti squash instead of spaghetti! It’s an extra hit of veggies for him and since he mostly likes the spaghetti because of the texture, he doesn’t seem to mind the substitution.
That has left me with a fair amount of spaghetti squash sitting around and not much to do with it. I like the stuff okay, but find it a bit bland on its own.
Bringing some Thai flavors to the roasted squash kicks it up a notch and is a super-healthy and flavorful way to cross dinner off the list.
There are a few different pieces to this dish, but none of them are particularly hard. Thai spaghetti squash is well within reach, even on a weeknight if you roast the squash in advance!
1) Cut spaghetti squash in half longwise and lay it cut-side down on a baking sheet. Poke the skin with a fork and roast the squash at 350 degrees F. for 35-40 minutes until the flesh is tender to the touch.
2) For sauce, combine ingredients in a small pot. Stir together over low heat until smooth. The finished warm sauce should be pourable, but coat the back of the spoon. If it’s too thick, add more water to thin it out. Keep warm until serving.
3) For stir-fry, chop all veggies. Add coconut oil (or other neutral oil) to a large skillet over medium-high heat. Add broccoli, carrots, red onions, and red peppers to the skillet. Stir-fry for a few minutes until veggies are colorful and slightly tender but still with some crunch to them. You don’t want them soggy!
4) Add chopped bok choy and soy sauce to the skillet and cook for 30-60 seconds until bok choy is wilted. Keep stir-fry warm until ready to serve.
5) For egg, add a small drizzle of oil to a small skillet over medium heat. Whisk eggs well and pour into skillet. Cook them for 1 minute, pushing cooked egg to the center with a spatula and letting uncooked egg flow to the outside. Flip egg when mostly cooked and finish cooking on second side.
6) Slide cooked egg onto a cutting board and chop into pieces.
7) When squash is done roasting, scoop out seeds and use a fork to shred the flesh into strands. Divide squash between four plates. Top with veggie stir-fry, eggs, peanut sauce, and chopped peanuts. Serve while hot.
Thai Spaghetti Squash
The longest part of this recipe is just roasting the squash. You could do this in advance if you want. The roasted squash keeps great for a few days. Just don’t shred it until you’re ready to eat.
I like to roast mine by chopping it in half and roasting it cut-side down. Poke a few wholes in the skin with a fork and roast it at 350 degrees F. for 35-40 minutes until it’s tender.
Once you scoop out the seeds, you can just use a fork to shred the flesh into spaghetti-like strands.
Good enough to fool a baby.
If you want more info on preparing spaghetti squash, check out this full write up on the definitive spaghetti squash guide from Chew the World!
Spicy Peanut Sauce
This dish needs a really killer sauce and this spicy peanut sauce is about as good as it gets for me. Just stir together all the ingredients in a small pot over low heat.
Eventually the sauce will come together into a creamy, perfect sauce. If it’s too thick, add more water to thin it out a bit. It should easily coat a spoon, but also be pourable.
The Stir-Fry Topper
Squash and sauce would be a pretty boring meal, so I added a whole garden of veggies to it.
Toss the broccoli florets, red onion, carrots, and red pepper in a skillet with a spoonful of coconut oil (or other neutral oil).
Cook these for just a few minutes over medium-high heat until they are bright but still have a little crunch.
Okay. Last piece: an egg! This adds some protein to the plate. You could also add a light protein like tofu or chicken without a problem. I just whisked two eggs and cooked them in a small skillet sort of like a thin omelet.
When the egg is done, slide it onto a cutting board and cut it up.
To finish the stir-fry, add the chopped bok choy and soy sauce and toss it together until bok choy is wilted.
You know the rest. Divide the squash between a few plates and top with the veggie stir-fry, egg, peanut sauce, and chopped roasted peanuts.
Spaghetti squash: Foolin’ babies and feeding adults at the same time!