Peanut Spaghetti Squash

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, like this recipe. This Vegan Peanut Spaghetti Squash makes the perfect healthy meal. This recipe is made with lots of veggies and topped with a peanut sauce. It is gluten free, dairy free, and can be made soy free.

If you’re looking for more spaghetti squash recipes also checkout my Lentil Bolognese and Lentil “Meatballs” recipes.

The peanut sauce tastes rich and creamy, but is packed with nutrients. One of they key ingredients to the peanut sauce is the coconut milk.

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. Either full fat or reduced fat coconut milk can be used in this recipe.

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 Low Sugar Chia Puddings and No Bake Mini Lemon Coconut Pies recipes 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.

Ingredients:

• Spaghetti squash
• Bok choi
• Snow peas
• Green onions
• Avocado oil
• Red pepper flakes

Peanut Sauce Ingredients:

• Natural peanut butter (can substitute sunflower butter)
• Coconut aminos
• Garlic
• Ginger
• Lime
• Canned coconut milk

How to Make Peanut Spaghetti Squash:

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 about 45 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 with oil 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 the vegan 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.

I hope you enjoy this recipe. If you give it a try, please leave a comment below or tag me on instagram and let me know what you think!

• https://www.instagram.com/wellbymel_/
• https://www.tiktok.com/@wellbymel_?lang=en
• https://www.facebook.com/wellbymelnutrition