I’m a huge fan of spaghetti squash, so I’m loving that it’s in season right now. I usually cook it with tomato sauces for more of an Italian dish. However, I also really like to cook with spaghetti squash for more Asian-inspired dishes.
I love making this recipe because it tastes like Thai-food, but a much lighter version. This recipe is made with lots a veggies and topped with a peanut sauce. It is gluten free, dairy free, and can be made soy free.
The peanut sauce tastes rich and creamy, but is made with clean ingredients. One of they key ingredients to the peanut sauce is the coconut milk.
The peanut sauce is made with canned coconut milk. “Canned” is specified because canned coconut milk tends to be creamier than boxed coconut milk. Place the coconut milk in the fridge overnight. When you open the can in the morning, the top of the coconut milk will be the solid, coconut cream. Remove the solid, coconut cream. You can re-purpose the coconut cream, but will not need it for this recipe. Check out my Oat Flour Pancakes with Coconut Milk Whipped Cream and Berries recipe to re-purpose the coconut cream. Once the coconut cream is removed, the rest of the can will contain liquid coconut milk. Use the liquid coconut milk for the peanut sauce.
1 medium spaghetti squash
1 medium bunch bok choi
1 cup snow peas
1 bunch green onions
Red pepper flakes
Peanut sauce ingredients:
1/4 cup all natural peanut butter (can substitute sunflower butter)
3 tbs coconut aminos (soy free) or gluten free soy sauce
1 clove Garlic
Juice of 1/2 small lime
3/4 cup canned coconut milk
1. Preheat oven to 400 degrees.
2. Heat spaghetti squash in the microwave for 5 mins to soften. After 5 mins, remove the spaghetti squash from the microwave and allow to cool. When cool, cut the spaghetti squash in half length wise and remove and discard seeds.
3. Place spaghetti squash on a baking dish and cook for 45-60 mins or until it has softened and you can remove the “spaghetti” with a fork.
4. Once finished, remove the spaghetti squash from the oven and allow to cool.
5. Cut the bok choi into medium-sized pieces. Heat the snow peas and bok choi in a frying pan and cook until softens.
6. Remove the spaghetti squash with a fork and place in pan with bok choi and snow peas.
7. In a small blender or food processor, add garlic, lime juice, ginger, coconut aminos, peanut butter, and coconut milk. Use the liquid part of canned coconut milk. Note: canned coconut milk is used because it is creamier than boxed coconut milk.
8. Blend until evenly mixed. Add sauce to the pan with the spaghetti squash, snow peas, and bok choi and mix to distribute evenly.
9. Place a serving of Thai-inspired peanut spaghetti squash on a plate (~ half the pan).
10. Cut green onions and add to top the plate. Add crushed red pepper flakes to taste.