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Thai Spaghetti Squash Pasta

Say hello to this Thai Spaghetti Squash Pasta.  This recipe is perfect for upping your veggie intake without losing any flavor.  On an even better note, fall is coming up which means squash will be all over the place.  Pick one up at your local farmer’s’ market or grocery store this weekend!

This type of squash is tons of fun because once cooked, spaghetti-like strands are created that pair beautifully with your favorite protein. One cup has around 45 calories and just 10 grams of carbs. It’s a great option for people who are watching their weight or their carb intake. Spaghetti squash is super light, and paired with this easy Thai peanut sauce, is a delectable weeknight dish.

Start off by baking the whole squash in the oven at 350F degrees.  Let this bake for 45-50 minutes or until the squash is soft.  Pro tip: if you poke a few holes in the squash with a fork, it will cook faster.  Once it is all done cooking, cut the squash in half and remove the seeds.  Use a fork to scrape the spaghetti strands out of the squash.  

For the sauce, combine the peanut butter, water, garlic, soy sauce, and rice vinegar over low heat in a saucepan.  Allow the peanut butter to melt so that the mix is easy to stir.  Stir the sauce until the mixture is nice and smooth and creamy.  Taste test that baby.  If it needs a little something, feel free to add more water, peanut butter, vinegar, or soy sauce.  In a separate saucepan, saute onion, pepper, broccoli, and garlic over medium heat.  Once everything is all cooked, combine squash, peanut butter, and veggies separately so that you can make sure you have enough of each for each dish.

The many veggies in this dish provide a healthy dose of fiber that will keep you full all night long.  Feel free to add some red pepper flakes or Sriracha to get that perfect spicy edge.  How does this sound to you? Let us know in the comments below!

Thai Spaghetti Squash Pasta
Total Time
1 hr
Servings: 2
  • 1 spaghetti squash
  • 1 cup of chopped broccoli
  • 1/2 onion
  • 1/2 red or green bell pepper
  • 1/4 cup of peanut butter
  • 1/4 cup water
  • 2 tablespoons of low sodium soy sauce
  • 1 tablespoon rice vinegar
  • 4 cloves of garlic minced
To cook squash
  1. Bake the squash in the oven whole at 350F degrees for 45-50 minutes, or until squash is soft. It will cook quicker if you puncture a few wholes on the squash.
  2. Once the squash is done cooking, cut in half and remove seeds
  3. Use a fork to scrape the spaghetti strands out of the squash
To cook sauce
  1. In a saucepan, combine peanut butter, water, 2 cloves of minced garlic, soy sauce and rice vinegar over low heat
  2. Allow peanut butter to melt so the mixture becomes easy to combine
  3. Stir until mixture is smooth and creamy. The key is tasting to make sure everything is just right. Add more water, peanut butter, vinegar and soy sauce as needed
  4. Meanwhile, in a separate saucepan, sauté onion, pepper, broccoli and the other 2 cloves of garlic over medium heat
  5. When everything is cooked, combine squash, peanut butter and veggies separately to each plate to ensure you have the proper proportions of each
  6. Add red pepper flakes or Sriracha for an extra kick
Recipe Notes

This dish was extremely filling and yummy. Perfect for those with a wheat allergy who still want to enjoy pasta and Thai food! Or a great way to sneak in an extra serving of vegetables for the kiddies.

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