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Recipe: Spaghetti Squash Noodles with Thai Peanut Sauce

Yields1 ServingPrep Time5 minsCook Time20 minsTotal Time25 mins

I love the subtle and unique flavor & texture of this squash. I also enjoy that you can top it with any of your favorite sauces or spice up with an ethnic twist.

Gluten free, diet noodles with peanut sauce recipe

 4 cups cooked Spaghetti Squash (about 1/2 a large squash)
 1/2 cup [light unsweetened Coconut Milk
 1/2 cup natural, Crunchy Peanut Butter
 1 tablespoon Thai Red Curry Paste
 1 tablespoon Soy sauce or gluten-free Tamari
 2 tablespoon Fish Sauce
 2 teaspoons toasted Sesame Oil
 pinch of ground Ginger
 pinch of ground Cinnamon
 pinch of ground Black Pepper
 a few drops of liquid Stevia or Honey to taste
 1/2 cup chopped Green Onion
 1/2 cup salted Peanuts, chopped
 a handful of chopped fresh Cilantro
 extra chopped Peanuts
 extra chopped Green Onion
 unsweetened Coconut Flake
Prepare Spaghetti Squash

There are two ways to do this:


Preheat oven to 375 degrees F with the rack in the middle. Put whole squash in a baking dish and bake until you can easily insert a paring knife, about 40 minutes to one hour. Remove squash from oven and let cool about 10 minutes.


Cut it in half from tip to tip (long ways) and scoop out the seeds with a spoon. Scrape the sides of the squash with a fork until you have removed all the stringy spaghetti.


Pierce your squash about 6 times with a fork or knife (so the steam can release as it cooks) Microwave about 15 minutes, rotating every 5 minutes. Cook until you can easily cut into the squash.


Whisk together coconut milk, peanut butter, spices and sweetener in a large bowl. Combine with cooked squash. Toss with green onion and chopped peanuts. Serve hot, chilled or at room temperature. Garnish with cilantro, peanuts, green onion and coconut flake.

Nutrition Facts

Serving Size 4 - 8 Servings