After being introduced to spaghetti squash and enjoying the pesto spaghetti squash {noodles}, I wanted to experiment more with this healthy and versatile ingredient. I imagined the slight crunch of the noodles lending themselves well to a crisp, cool salad with a Thai peanut dressing.
I wanted a peanut dressing that was lighter in body than many of the peanut sauces used for satay and other Thai peanut noodle dishes. Though delicious, some of the sauces end up rich and creamy. My family enjoys less sweetness and more spice so one major difference with my dressing is that I left out the sugar and only used a splash of honey.
This flavorful Thai peanut vinaigrette with a nice edge of heat turned out to be great with leftover spaghetti squash noodles as a refreshing salad, but I think it would also work well as a warm {noodle} dish if you are using freshly-baked squash or reheating the noodles. Toss the dressing with the spaghetti squash, julienned red peppers, snow peas, edamame, shredded carrot or any other vegetables. If you happen to have leftover dressing, there will be many ways to use it up, such as in this healthy Asian coleslaw. 
Spaghetti Squash with Thai Peanut Dressing
- Total Time: 65 minutes
- Yield: Serves 4
- Diet: Vegetarian, Omnivore, Gluten-Free
Description
Warm or cold, this vibrant salad is a flavor explosion. Peanut dressing coats spaghetti squash noodles and colorful veggies.
Ingredients
- Spaghetti squash noodles
- Red pepper, julienned
- Edamame or snow peas, optional
- Chopped peanuts for garnish
- 1 cups (237 ml) smooth peanut butter
- 2 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 1 lime, juiced
- 1 Tbsp honey
- 2 tsp Siracha sauce
- 1 tsp red pepper flakes
- Splash of olive oil
- Handful of cilantro
- 2 cloves of garlic, minced
- 1-inch piece of ginger, chopped
- Hot water, optional, if dressing needs to be thinner
Instructions
- Use warm spaghetti squash strands or leftover cold spaghetti squash.
- To cook the squash: Cut the squash in half, remove the pulp and seeds, and lightly brush the inside with olive oil, salt, and pepper.
- Place the halves face down in a cooking pan with about ½ inch of water.
- Roast the spaghetti squash in the oven for 30-45 minutes at 375°F (190°C), until tender.
- Gently rake a fork across each half of the squash to remove the “noodles”.
- Blend the dressing ingredients in a food processor or blender.
- Toss with spaghetti squash and any other vegetables of your choice.
- Serve warm or cold.
- Garnish with chopped peanuts.
Notes
- For a creamier dressing, add a tablespoon or two of hot water while blending.
- Toasted sesame oil can be substituted for olive oil for a deeper, nuttier flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days; the flavors will meld beautifully.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 10
- Sodium: 400
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 45
- Fiber: 5
- Protein: 8
Frequently Asked Questions
How do I cook spaghetti squash so the strands come out long and intact?
Cut the squash in half lengthwise, not crosswise. Roast it cut side down at around 400F until tender, then use a fork to scrape along the length of the squash to release the strands.
Can I make the Thai peanut dressing ahead of time?
Yes, the dressing keeps well in the fridge for up to five days. It may thicken as it sits, so thin it with a bit of warm water or lime juice before tossing with the squash.
Is this dish served warm or cold?
It works both ways. Warm spaghetti squash with the peanut dressing makes a comforting meal, while chilled leftovers are great as a lunch the next day.
