Spaghetti Squash Noodles with Thai Peanut Sauce

Spaghetti Squash Noodles with Thai Peanut Sauce


Spaghetti Squash Noodles with Thai Coconut Peanut Sauce Recipe |

Spaghetti squash is a true life saver 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 a 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!

Spaghetti Squash Noodles with Thai Coconut Peanut Sauce Recipe |

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 & a I have hankering to create some new collections.

…..along with everything else I do!

OK, let’s talk more about spaghetti squash, peanuts, coconut and life…

Spaghetti Squash Noodles with Thai Coconut Peanut Sauce Recipe |

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 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.

Bunch of Carrots |

It is pretty obvious that food eaten with little fuss & in it’s purest state tastes better and is better for you. Much better then 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…

Spaghetti Squash Noodles with Thai Coconut Peanut Sauce Recipe |

I am not entirely gluten fee or grain free, but I am comfortable with “grain lite.” I see no need to say good bye 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.

Spaghetti Squash Noodles with Thai Coconut Peanut Sauce Recipe |

Whether or not you crave flour based pasta you will love the flavor of this traditional Asian dish made with spaghetti squash…

Spaghetti Squash Noodles with Thai Coconut Peanut Sauce Recipe |

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….

I write about this topic a bit in my 10 Secrets to Skinny post.

Spaghetti Squash Noodles with Thai Coconut Peanut Sauce Recipe |

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!

Spaghetti Squash Noodles with Thai Coconut Peanut Sauce Recipe |

What is your favorite way to prepare spaghetti squash?

Spaghetti Squash Noodles with Thai Peanut Sauce

Rating: 51

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 4-8 servings depending on side or main course

Spaghetti Squash Noodles with Thai Peanut Sauce


  • 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
  • Garnish
  • 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:
  • Bake
  • 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.
  • Microwave
  • 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.
  • Sauce
  • 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.
  • Notes
  • This recipe is inspired by my ever popular Chicken with Coconut-Lime Peanut Sauce. This is a nice option if you are vegetarian or vegan (omit the fish sauce for vegan versions)

Spaghetti Squash Recipe Links

115 Responses to Spaghetti Squash Noodles with Thai Peanut Sauce

  1. 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!

  2. 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 :)

  3. 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?

    • 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.

  4. 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 :)

  5. 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!

    • 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 :)

  6. 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!

  7. 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!

  8. 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!

  9. 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!!!!

  10. 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!

  11. 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 :)

  12. 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!

  13. 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.

  14. 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!

  15. 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. :)

  16. 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 :)

  17. 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.

  18. 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.


  19. This recipe sounds so delicious and I can’t wait to try this one. Squash and carrots are two my fave veggies. :-)

  20. 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 :)

  21. […] Lately I’ve been seeing one meal consistently pop up all over blogs, Pinterest, and Instagram: Spaghetti Squash Pad Thai. It seemed like even with numerous varying takes on the recipe, the consistent verdict was that this dish is a hit. It was time to jump on this food bandwagon! I had purchased a spaghetti squash weeks ago and was ready to put it to good use. I started prepping this meal the night before by cooking my spaghetti squash. Aside from that step, this entire meal was a breeze to whip up. I modified the sauce recipe from this Family Fresh Cooking blog. […]

  22. 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.

  23. 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.

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