Easy Thai Peanut Sauce Spaghetti Squash Recipe for the Month of October 2023
Healthy spaghetti squash with delicious Thai peanut sauce.
This recipe is gluten-free, vegan, and uses no refined sugar.
The peanut sauce makes a great dip as well.
Prep Time 8 minutes
Cook Time 25 minutes
Total Time 33 minutes
Course Main Course
Cuisine Thai
Servings 2 servings as main (4 as a side)
Calories 392 kcal


  • 1 medium spaghetti squash
  • olive oil
  • sea salt
  • 1 garlic clove minced
  • ¼ cup chopped parsley or cilantro leaves
  • 2 tablespoons crushed peanuts

Peanut Sauce:

  • 1 can (14 ounces) coconut milk
  • cup natural peanut butter
  • ¼ cup coconut sugar * or 2 tablespoon maple syrup
  • ¼ cup water
  • 2 tablespoons soy sauce Tamari to make gluten-free, or fish sauce for non-vegans
  • 2 tablespoons white or apple cider vinegar
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons red curry paste

Spaghetti Squash Oven Method:

  • Preheat oven to 350 F. Half the squash and scoop out the seeds.
  • Drizzle inside with olive oil and sprinkle with salt. Place spaghetti squash cut side down on a baking sheet and roast for 25 minutes until tender.
  • When spaghetti squash is done roasting, take it out from oven and let cool for 10 minutes. Then, using a fork, scrape out the spaghetti squash strands. If your squash is very moist, you might have to place the strands in a colander and pat with paper towel.

Spaghetti Squash Instant Pot Method:

  • With a small sharp knife cut the spaghetti squash in half widthwise. Use a spoon or small knife to remove the seeds.
  • Pour 1 cup of water into your Instant Pot. Add a trivet and place the 2 spaghetti squash halves on the trivet. Orientation doesn’t matter too much, but I always do cut side up.
  • Close the lid and turn the valve to sealing. Select the ‘Manual’ setting and adjust to 10 minutes.
  • Once the pressure cook cycle has finished, turn the valve to venting to quick release the pressure.
  • Open the lid and pour out any liquid that may have collected inside the spaghetti squash halves. Test a few strands for doneness. You can always add a few more minutes for softer texture.
  • Let the squash cool until comfortable to handle. Use a fork to loosen and scrape out the spaghetti squash noodles.

Peanut Sauce:

  • Place all sauce ingredients in a medium saucepan and bring to a boil over medium-high heat. Then turn down to low and simmer for 5 minutes to thicken the sauce, while stirring almost constantly.
  • Take off heat once thickened.
  • Heat a skillet over medium heat. Add minced garlic, chopped parsley and ¼ cup of the peanut sauce pan and combine. Add spaghetti squash and crushed peanuts, stir to combine and cook until heated through (about 2 minutes).
  • Plate and garnish with a little more crushed peanuts and chopped parsley. Optionally, serve with veggies of choice. I used bean sprouts, sliced bell pepper and carrots. Drizzle with more peanut sauce as desired.


*to lower the carb and sugar amount, you can replace the coconut sugar with granulated sugar-free monk fruit sweetener

Nutrition data is based on ½ half medium-small spaghetti squash and ⅛ cup of sauce per serving.


This Recipe is on website called leelalicious go to the website this recipe click here
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