Spaghetti squash is a true lifesaver for those of us on lower carb meal plans. (I hesitate to use the word “diet” ~ that implies deprivation & I never, ever believe in that.) 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. Recently I posted my recipe for Spaghetti Squash Sesame Noodles and I am having a blast watching you cook it up around the globe.
Once you dig into these noodles you will become obsessed with them. We sure have!
If you are wondering about the stunning fabrics in the photos they are by the amazingly talented Amy Butler. She is a rockstar in the world of textile design. I recently purchased a giant amount of her designs that you will see a whole bunch when you visit! If you didn’t know I had a great career as a textile designer and I’ve had a hankering to create some new collections.
…..along with everything else I do!
OK, let’s talk more about spaghetti squash, peanuts, coconut and life…
For a great number of us lower-carb, gluten-free eating is a way of life. There has been lots of buzz lately about the Paleo Diet and going grain free. Sure that can work if that is the path you choose. I have had all sorts of relationships with food and let me tell you: I am not one to go on and on about trends, buzz words and why you should eat this or that.
You need to decide what works best for your own lifestyle, accessibility, age, fitness levels, passions and health issues. On MarlaMeridith.com my mission is to make Healthy whole foods beautiful: One mindful bite at a time.
It is as simple as that.
I hope you like carrots. They are nice on these noodles…they are probably to be avoided by some diet or another, but not over here! Thankfully.
It is pretty obvious that food eaten with little fuss & in it’s purest state tastes better and is better for you. Much better than manufactured, overly processed “corporate” food.
These days we are blasted by info from folks with life-changing stories based on the way they eat. Many people feel intimidated that if they don’t follow precise rules they will fail. This is not true. Do what makes you feel your best and prosper. My best advice: play around & have fun with your food. If you have specific health concerns experiment some more & check with your doctor.
Do the best you can. When you can & how you can. Try not to stress. Enjoying brightly colored natural foods and make them look pretty. Like this…
I am not entirely gluten-free or grain free, but I am comfortable with “grain lite.” I see no need to say goodbye to my whole grain favorites that I indulge in each and every morning. With mindful portion sizes & exercise every day I can keep fit, trim and muscular while enjoying my whole grain favorites.
I will never say goodbye to my oatmeal, though I do not crave traditional pasta. My kids, on the other hand, can’t get enough pasta.
Whether or not you crave flour based pasta you will love the flavor of this traditional Asian dish made with spaghetti squash…
As long as I include many healthy fats I find that it is much easier to stick with mindful portion sizes. Cravings for other stuff subsides.
I like finding energizing ways to enjoy all the flavors we love. People often ask me if I miss traditional baked goodies with refined flours and sugar. My answer is always a confident NO. My baking style & ingredient list keeps me more than satisfied. We will get more into all this jazz another time….
All righty, how about we enjoy some Spaghetti Squash Noodles with Thai Peanut Sauce…
Don’t forget to top your bowl with extra nuts, toasted coconut, cilantro and Sriracha sauce or hot chili oil!
What is your favorite way to prepare spaghetti squash?
Click HERE for the Recipe Details.
Spaghetti Squash Recipe Links:
- Southwestern Stuffed Spaghetti Squash Bev Cooks
- Spaghetti Squash for Father’s Day Blog Resipi
- Spaghetti Squash Pancakes with Feta & Oregano Citron et Vanille
- Spaghetti Squash with Mushrooms and Kale Apron Strings
I LOVE spaghetti squash. My mom has been cooking it for years and I ate it growing up. My kids aren’t too sure about it yet, but they liked the asian version you mentioned in this post. I can’t wait to try the pad thai version. It’s one of our favorite things to eat, we just don’t often because noodles are hard to stop eating.
Shawna, I feel the same way about pasta. It is so hard to stop eating once you start. Hopefully this recipe will help with that portion control. Right out of the gate the fact that you are eating squash vs. noodles is a lighter way to go ~ although this is so tasty & very easy to eat too much!
I’m a total sucker for Thai food…especially pad thai. Bring on the peanuts! 😉 I’ve never actually cooked with spaghetti squash, but this is a recipe that is SCREAMING my name. It looks incredible Marla! Yum!
Caroline, we have been on a total Thai kick over here. Like every weekend we try a new local Thai restaurant. Soooo fun 🙂
That’s so awesome! We only have one Thai restaurant here….so anytime we travel. It’s a must that we try out new Thai restaurants! 😀 I’m jealous of all of your Thai restaurants!
that’s exactly what my food philosophy is and reading it on your blog just made me want to declare it out right. So true Marla, food is about doing the best you can, to eat the food in most natural form you can and just enjoying the whole process instead of fussing about new trendy diets. This recipe just shows why i love your blog!
P.S. – I do want to kill corporate highly processed food forever. Its evil.
Thanks Kulsum. It is refreshing to be able to share some of the things I have been thinking about. To spin each micro detail about every ingredient is exhausting and quite frankly no fun for me. Here’s to vibrant, natural, healthy & FUN living 🙂
Once again, a great recipe! I can’t believe I’ve never had spaghetti squash before…what’s wrong with me? Those fabrics really are stunning, perfect for photography!
Hi Antonia, yes you must put a spaghetti squash on your shopping list.
This looks phenomenal! I just love peanut sauce, and what a way to make it healthier with the squash. Great alternative to noodles!
Marla, this looks amazing!! Your photos are beyond gorgeous, and I just love your approach to food and how to eat.
Kristan, thanks girl! Glad you like my “approach” it is really quite freeing 🙂
This looks great! I’ve made thai peanut noodles 100 times but I’ve yet to actually try spaghetti squash.
Love this Marla! Can you come make me lunch? 🙂
Anytime my friend 🙂 If you bring that cute baby of yours!
Oh, that dish looks amazing and the pictures are marvelous! Spaghetti squash is so versatile and delicious.
Cheers,
Rosa
This sounds amazing all but the peanut butter! There is only one food in this world both my husband and I cannot stand and that is peanut butter :(( Diane
Diane, we are addicted to PB over here. Do not worry though ~ lots of recipes here on FFC you can find that are peanut free. Stay tuned, the next few have no nuts at all. Is it just peanuts you don’t like or all nuts?
The colors in this dish are so uplifting. Spaghetti squash is so underrated in the masses. I just love it and it’s so good for you.
Allison, funny how spaghetti squash is so mysterious until you actually try it. I have no clue as to what point in my life I tried it for the first time. Once you do there is no turning back. My kids get such a kick out of scraping out the insides.
LOVE this. Thank you for the link love, too! My mouth wishes to be inside that meal. right. this. second.
Bev, your recipe looks ahhhhh~mazing!
This looks great! Next time I see spaghetti squash, I’m going to pick one up and give this a try. I’ll probably add some shredded chicken, too 🙂
Nicole, the shredded chicken or some tofu is a great idea! A little more protein is always a happy thing 🙂
I am in love with this recipe. I’ve made a similar one with rice noodles, but the spaghetti squash sounds much better. Love your carrot pictures.
Thanks Marina, those carrots and I had a blast working together! The rice noodles are great ~ the switch up with the squash will thrill you!
Love this! Must try!
I love that you are grain lite – I believe this is what I am too now – could never cut out everything – thanks for the reminder to be mindful about what we eat – recipe looks delicious – big fan of spaghetti squash – how kind of nature to give us a substitute for pasta!
Lucy, it sure is kind of nature to do this for us! I feel the “lite” is the way I want to feel about everything in life. The Middle Way. Light in mind, body & spirit 🙂
Magazine worthy photos!
Love the linens.
And I LOVE peanut sauce. YUM!
Thanks Averie! We have all become online magazines…non? A fun job indeed!
Oooh yum! This looks delicious and so pretty! I was just asking for ways to make spaghetti squash in my last post too(I made a cheesy spaghetti squash dish) because I have another one to use up. I am loving this idea!
Heidi, that is so cool! Hope I have inspired you with this recipe. You gotta try my Spaghetti Squash Sesame Noodles too. Both versions are soooo tasty!
Gorgeous pics! I love anything Thai. I agree, there is not any diet that fits all. Do what’s best for yourself, just keep it whole as much as possible.
Jeanette, I love visiting your blog for the same reason. You provide such healthy, whole foods which are also nice & diverse.
There are some really nice flavours in here!
Can’t beat spaghetti squash for fresh, fab low-cal goodness ~ your recipe looks DE-lish.
You were right. I love this one too!
What a fantastic recipe! I’ve been trying to avoid gluten and missing some of my favorite spicy noodle recipes so this is just perfect.
Sylvie, I hope this recipe works out for you. By the way those macaroons you posted will need to be experimented with over here. They look amazing. Without the condensed milk they are sure to be a hit! We are huge fans of coconut here 🙂
What gorgeous pictures! Never seen a spaghetti squash salad that looks this good!
I crave peanut sauce CONSTANTLY and I love that you’ve prepared it in such a way that I don’t have to worry about overdoing it with calories in the pasta. Spaghetti squash is definitely the way to go here. What stunning pictures!
Thanks Joanne, yes using the squash gives you more room to enjoy additional sauce! Now that is a great thing in my book 🙂
Hi Marla! I just got back from vacation and am catching up on my blog reading — I missed your inspiring recipes! I am in love with Thai flavors, and combining spaghetti squash with a peanut-y sauce is brilliant!
Welcome back Faith!! I need to dash over to your blog to read about your travels 🙂
this looks absolutely divine. so far, my favorite way to prepare spaghetti squash has been with a moroccan-spiced butter + chickpeas – it’s lovely. this, however, looks even better – reminiscent of pad thai, which i love so much. i will absolutely be giving this a try – thanks for sharing!
Amy..I want to try your version. Loving the idea of Morrocan butter & chickpeas. Will be trying that next!
Yummy! Your pictures make me drool, as always. Looks fabulous!
“Happy Cooking”
Love this Marla!!! You’ve done it again! I love spaghetti squash! I’ve had it with tomato sauce and a little melted cheese and that was good but this sounds great! I love thai anything. Who needs empty carb noodles when mother nature has spag noodles hidden inside a beautiful squash! Yum!!!!
Angie, Mother Nature does some pretty good things with noodles 😉 glad you like the recipe!!
I am a huge fan of spaghetti squash and often do a curry sauce on top. I haven’t tried a peanut sauce with it before. I can’t wait to make this recipe!
I love Thai flavors, this looks amazing! I have wanted to try spaghetti squash for awhile, but am scared! (I am not super adventurous with my food). I am going to have to give in and try it soon!
Erin, don’t be shy. Go for it girl!!
What a different spin on Spaghetti Squash! I love the combinations of flavor. I never step out of my comfort zone, but I will with this recipe. Going to write down all of the ingredients and head to the store. Thanks for all of your creativity!
I just found you via pinterest. I have been using easy lunch boxes for two years and LOVE them. I started with them because my then 4 yo is way in to reduce, reuse, recycle and I was trying to find something to put her lunch in. I feed my kids pretty good compared to the SAD but recently I have wanted to kick it up a huge notch and improve our eating. I was thrilled to find your site and all of your lunch ideas. I have been at a loss for ideas for her lunch. We recently moved to the middle of no where and the hardest thing is finding a place to buy healthy food. I recently decided it would be worth a once a month 4 hour drive, one way, to get to a city that has options. Wal-Mart just isn’t cutting it. Thanks for sharing all of your ideas! BTW your pictures are beautiful and make me hungry!
Megan…4 hours!! Gee that is so far. Can you get anything shipped to you? It is so hard when you don’t have immediate access to fresh produce though. I have been shocked when I travel across certain US states. The pickings can be slim to none.
I am so happy you found me too. Hopefully together we can enjoy this journey of packing healthy lunch boxes & eating delicious whole foods!
I love spaghetti squash and I love how you utilize it in this recipe – normally I just use shirataki noodles but next time I think I’ll change it up a bit! ^^
Love Thai food – cook it all the time – and it is even better in Thailand. This looks fabulous nice work. Love your blog!
Spaghetti squash is such a fun thing to play with and you’ve done a fabulous job with it with this recipe Marla!
Nancy, I love scooping it out of its shell. Spaghetti squash as a toy for all! Much better than the cheap plastic kid toys…
I cooked with peanut sauce for the very first time this past Monday! It wasn’t homemade, and I know it probably could have tasted better. I’m always a little intimidated to cook very ethnic foods, but your recipe looks simple and guaranteed delicious!
Alyssa, you must try your own peanut sauce. It is so simple ~ just get the ingredients in this recipe & whisk them together. It’s that easy & you will be thrilled with the results! Let me know if you try 🙂
Your photos remind me that I need to buy some more linens. LOVE all the great pops of color in your napkins and dishes. Gorgeous photos! And the addition of Sriracha sauce or hot chili oil is calling my name — I always need some spice. Sounds like a delicious and very healthy meal. Mmmm!
I love your attitude towards eating healthy and not sticking to some obscure set of rules. I broke my back and had liver failure. I gained a ton of weight due to limited mobility. I researched tons of diets and took from each one what appealed to me. In a little over a year, I lost 80 pounds and have never felt like I was on a diet. My healthy eating stabilized my liver and the lost weight improved my mobility and decreased my pain. I love to cook and I love to eat and share my meals with friends and family. I look forward to following your site and trying your recipes.
Hi Bill! Thanks so much for sharing your story. I am so sorry for all that you went through. Sounds like you have come out of that difficult situation a much stronger person.
I wish you the best in your healthy & happy life. Looking forward to your visits and comments 🙂
Readers like you make me really happy I can inspire living a whole food, mindful lifestyle.
wow! I love this, it’s very nutritious good for everyone! 🙂
Such a delicious twist on spaghetti squash. I especially love the red floral design – beautiful!
I’m completely addicted to spaghetti squash. I eat it several times a week! Thanks for sharing about Amy Butler’s designs. I’m always on the look out for beautiful fabrics!
I can’t wait to try this! I have been trying to cut back on grains, so I have been substituting spaghetti squash for pasta occasionally. I love having a new way to enjoy it!
Tempie, this is a great way to cut back on those grains & heavier carbs 🙂
Beautiful pics as usual!!! Loving the spaghetti squash here! My mouth is watering for thai now! I can’t wait to try this!
Absolutely beautiful, as always! I just happened to have picked up a spaghetti squash at the market a few days ago and I was going to do my basic usually dish with it, but not any more. This is right up my alley and I can’t wait to try this. I also just love the fabrics you use, so pretty!
Okay, I am digging everything about this post – the recipe, the photos, the fabrics. I know this recipe would be VERY popular in my house.
Dara, if you guys are nuts for peanuts like us then yes. A sure fire hit!
Love spaghetti squash and don’t think to buy it often enough. All your photos and this idea for an Asian dish are great!
I love any food that makes me obsessed immediately! This has an excellent chance of doing so!
Oh good Jeff! I am so happy to hear you are all ready obsessed!
Wow this looks fantastic! I am adding it to my menu for next week. Can’t wait to try it!!!
For some reason I only ever make spaghetti squash with tomato sauce but I love this and will definitely try it next time!
Lauren, I love it with tomato sauce & Parmesan too. Break out the peanut sauce, it is worth the change!
Gorgeous, gorgeous dish! We’ve actually been making something similar with spaghetti squash and stir fried beef. I don’t even miss regular pasta!
Sommer I don’t miss regular pasta at all either. Your stir fry with beef sounds amazing. Will need to try that next 🙂
I have been craving an Asian-style noodle salad with a peanut sauce for a couple of weeks but haven’t gotten around to making it. With the spaghetti squash yours is certainly much healthier but it’s obvious there was no sacrifice on flavor. Such a vibrant dish–love the fabrics, too. 🙂
Mala, it’s like you’ve read my mind! I’ve always wanted to combine peanut sauce with spaghetti squash but I felt a bit held back because I couldn’t imagine if it would truly be a good match. I’m glad you’ve done my guesswork for me 🙂
This looks amazing and I will make it tomorrow for dinner! Curious though…how many people would you say this feeds for a main dish? Thanks!
Hi Danielle, great question as I had forgotten to add that to the post! I would say as a side about 8 servings and a main 4. You can load it up with more peanuts too for a main.
Oh wow, what a delicious, healthy & colorful recipe! Love your photography Marla! Sorry i have been MIA..I will visit more often! xx
Great to see you here Sara. Welcome back!!
Yummy, I love spaghetti squash, and I really love peanut sauce!
Omgosh, I love this idea and I think this was totally serendipitous! I cooked spaghetti squash today and had so much more than I needed for a recipe and I just made homemade red thai curry paste yesterday! Such a great idea thank you! And I just started following your site, I love it and so helpful for me because I’m a newly GF’er.
-Heather
Heather, homemade Thai curry paste sounds amazing. I am so glad you found me too!
I’ve had this pinned for weeks and really need to try it!
This recipe sounds so delicious and I can’t wait to try this one. Squash and carrots are two my fave veggies. 🙂
I made this for dinner tonight and loved it. I used Stevia as the sweetener, but it didn’t seem to have the right kind of “sweet” for me , so I added a couple of minced dates to the sauce – yum!
I also pad thai’d it up a bit with diced extra-firm tofu, chicken and bean sprouts, and added shredded purple cabbage and lime juice to the toppings.
Athena, I LOVE all of your adaptations. The dates are such a great idea and I can only imagine the color with that shredded purple cabbage! Thanks so much for sharing this with me 🙂
This tasted just as amazing (if not better) 3 days later. I took the last of it to work yesterday for lunch. Sunday night I divided the leftovers into single-serving containers, added the peanuts and made baggies of “toppings” for each (the cabbage, carrots, chives, cilantro and wedge of lime). I microwaved it for a minute, added the toppings, and got cornered by colleagues, “What are you eating that smells SO GOOD?”
Athena, this is amazing!!! Love that you took this to work with the extra toppings on the side!! Think you just encouraged me to make these again later today 🙂
I tried this but found it incredibly salty. Did I do something wrong?
Hmmmm. Maybe your PB started off pretty salty. No one had had this issue yet. Maybe try an unsalted PB or less tamari/soy sauce.
The recipe calls for the light coconut milk in a can rather than the one that is packaged lin a carton like almond milk, right? Thanks so much.
That is correct Beth, the one in the can is thicker, more flavor and no additives.
The recipe calls for “1/2 salted Peanuts, chopped”. Do you mean 1/2 cup?
Yes 🙂
I’m a newcomer to your site. This was absolutely delicious and only about 400 calories (the way I made it [I used store bought peanut sauce]). Keep the spaghetti squash recipes coming! Tonight I’m going to try the asian one you mentioned.
I have never made spaghetti squash. I am looking forward to this recipe. Thanks for sharing 🙂