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Spaghetti Squash with Thai Peanut Dressing

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  • Author: Kelsey Hilts
  • Total Time: 1 hour
  • Yield: 4 1x


This flavorful Thai peanut vinaigrette tossed with spaghetti squash noodles, julienned red peppers and other vegetables makes a refreshing and healthy salad that can be served warm or cold.


  • Spaghetti squash noodles
  • Red pepper, julienned
  • Edamame or snow peas, optional
  • Chopped peanuts for garnish

Thai Peanut Dressing

  • ¼ cup 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


  1. Use warm spaghetti squash strands or leftover cold spaghetti squash straight from the refrigerator.
  2. To cook the squash, cut the squash in half, remove the pulp and seeds, and lightly brush the inside with olive oil, salt & pepper.
  3. Place the halves face down in a cooking pan with about ½ inch of water.
  4. Roast the spaghetti squash in the oven for 30-45 minutes at 375 degrees, until tender.
  5. Gently rake a fork across each half of the squash to remove the “noodles”.
  6. Blend the dressing ingredients in a food processor or blender.
  7. Toss with spaghetti squash and any other vegetables of your choice.
  8. Serve warm or cold.
  9. Garnish with chopped peanuts.
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Category: Side
  • Cuisine: Thai
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