Simple Thai Peanut Spaghetti Squash Boats (3 Ways!)

Light, flavorful, and endlessly adaptable, these Simple Thai Peanut Spaghetti Squash Boats (3 Ways!) are a weeknight winner. Roasted spaghetti squash provides a tender, noodle-like base that pairs perfectly with a creamy, tangy peanut sauce. Top each boat with your choice of warm tofu, chicken, or keep it fully plant-forward — three easy variations let you customize protein and texture while keeping the bright Thai-inspired flavors front and center.

Why you’ll love this recipe

• The presentation is impressive but the prep is simple: roast, shred, sauce, and serve.
• The peanut sauce comes together in a blender or food processor in minutes and keeps well for leftovers.
• Three ways to finish the boats mean everyone at the table gets exactly what they want: crispy tofu, savory chicken, or just vegetables and crunchy peanuts.
• This recipe scales easily and makes for great meal prep—squash reheats beautifully and the sauce keeps its texture.

Ingredients

Recipe yields about 4 generous servings (2 squash halved = 4 boats).

• 2 small spaghetti squash (about 1 1/2 pounds each)
• 2 teaspoons olive oil
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 1 batch simple peanut sauce (recipe below)
• 1/2 cup roasted salted peanuts
• Lime wedges
• 1/3 cup fresh cilantro leaves
• 2/3 cup creamy peanut butter
• 1/4 – 1/3 cup warm water
• 1 tablespoon minced fresh ginger (about 1 thumb-size piece)
• 1 medium clove garlic (minced)
• 2 tablespoons fresh lime juice (from about 2 medium limes, depending on their juiciness)
• 2 tablespoons Tamari or soy sauce*
• 1/4 cup cooked cubed tofu (warmed if desired; I like this crispy tofu or this store-bought baked tofu)
• 1/4 cup cooked cubed chicken (warmed if desired)

Notes on ingredients and swaps

Use a creamy peanut butter for the smoothest sauce. If you prefer a nuttier texture, swap part of the peanut butter for natural-style peanut butter and stir well. Tamari is a nice gluten-free option—use whichever you have on hand. For extra heat, add a pinch of red pepper flakes, a squirt of sriracha, or a small diced chili to the sauce.

Simple Peanut Sauce (makes 1 batch)

Make the sauce first so it’s ready when the squash is shredded.

• 2/3 cup creamy peanut butter
• 1/4 – 1/3 cup warm water
• 1 tablespoon minced fresh ginger (about 1 thumb-size piece)
• 1 medium clove garlic (minced)
• 2 tablespoons fresh lime juice (from about 2 medium limes, depending on their juiciness)
• 2 tablespoons Tamari or soy sauce

Peanut sauce directions (clear, step-by-step)

1. Place 2/3 cup creamy peanut butter in a blender, food processor, or a medium mixing bowl if whisking by hand.
2. Add 1 tablespoon minced fresh ginger and 1 medium clove garlic (minced).
3. Pour in 2 tablespoons fresh lime juice and 2 tablespoons Tamari or soy sauce.
4. Start by adding 1/4 cup warm water. Blend or whisk until the sauce becomes smooth and slightly glossy. If the sauce is too thick, add more warm water, a tablespoon at a time, until you reach a pourable but still creamy consistency (about 1/4 – 1/3 cup total).
5. Taste and adjust: add a pinch of salt, a little more lime juice for brightness, or an extra splash of Tamari for saltiness if needed.
6. Transfer the sauce to a bowl and set aside until the squash is ready.

How to roast the spaghetti squash

Roasting the squash concentrates its sweetness and makes it easy to shred into strands.

1. Preheat the oven to 400°F (200°C).
2. Slice each spaghetti squash in half lengthwise. Carefully scoop out and discard the seeds and stringy bits.
3. Brush the cut sides of each squash with 2 teaspoons olive oil, then sprinkle evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
4. Place the squash halves cut-side down on a rimmed baking sheet lined with parchment or foil for easier cleanup.
5. Roast for 30–40 minutes, until the flesh is tender and pulls away with a fork into long strands. Oven times vary with squash size, so begin checking at 30 minutes.
6. When done, remove the squash from the oven and let it cool for a few minutes until it’s comfortable to handle.
7. Use a fork to scrape the flesh into spaghetti-like strands, working directly in the halved shells to form the “boats.”

Assembling the boats: step-by-step

Keep the assembly order the same for all three variations so each boat is balanced.

1. Spoon a generous amount of the prepared peanut sauce over the hot spaghetti squash strands in each shell. Use enough to coat the strands but not drown them. Rotate and toss the strands gently with the sauce so it distributes through the squash.
2. Divide the chosen protein among the boats: for the tofu version, evenly distribute 1/4 cup cooked cubed tofu per 2 boats total (so 1/8 cup per boat) or arrange to your preference; for the chicken version, evenly distribute 1/4 cup cooked cubed chicken the same way; for the plant-forward version, omit meat and let the tofu option be a suggested topping.
3. Sprinkle each boat with roasted salted peanuts — use about 1/2 cup total across all boats, adjusting to taste for crunch.
4. Garnish with fresh cilantro leaves (1/3 cup total) and serve each boat with a lime wedge for squeezing just before eating.
5. Taste and adjust final seasoning with additional kosher salt or freshly ground black pepper if needed.

Three ways to finish your boats

Each version uses the same base and sauce; only the final toppings change.

1) Crispy Tofu Boat (Vegetarian)

• Top the sauced squash with 1/4 cup cooked cubed tofu, warmed or crisped in a skillet for texture.
• Finish with roasted peanuts and cilantro. A drizzle of extra peanut sauce on top is delightful.

2) Savory Chicken Boat

• Top each sauced boat with 1/4 cup cooked cubed chicken, warmed through.
• Add peanuts and cilantro and a squeeze of lime to brighten the flavors.

3) Extra Crunch Veggie Boat (No Protein)

• Skip the tofu and chicken. Instead add extra roasted peanuts, thinly sliced bell pepper, shredded carrot, and a handful of cilantro.
• Sprinkle a few sesame seeds for a final touch.

Tips for the best results

• If you prefer a deeper roasted flavor, brush the squash with oil and roast cut-side up for the last 10 minutes to brown the top slightly.
• Make the peanut sauce a day in advance — the flavors meld nicely and it makes assembly faster the next day.
• Warm cooked proteins briefly in a skillet or oven so they integrate seamlessly with the hot squash and sauce.
• Reserve a little extra peanut sauce for serving so guests can add more if they like a saucier bite.

Make-ahead and storage

Store leftover roasted squash and peanut sauce separately in airtight containers in the refrigerator for up to 4 days. Reheat squash gently in the oven at 350°F (175°C) for 10–12 minutes or in a skillet until warmed through. Rewhisk or briefly heat the peanut sauce and add a splash of warm water if it thickened in the fridge.

Serving suggestions

These boats are great on their own as a satisfying main, or serve alongside a light cucumber salad, steamed greens, or coconut jasmine rice for a heartier meal. For a family-style meal, arrange all toppings in bowls and let everyone build their own boat.

Nutrition highlights

Spaghetti squash provides a lighter noodle substitute packed with fiber and vitamins. Peanut butter adds protein and healthy fats, while the option to top with tofu, chicken, or extra veggies gives you control over protein and caloric density.

Full step-by-step recipe recap

Follow these rewritten directions to recreate Simple Thai Peanut Spaghetti Squash Boats (3 Ways!) exactly as intended.

1. Preheat oven to 400°F (200°C).
2. Slice 2 small spaghetti squash in half lengthwise and scoop out seeds. Brush cut sides with 2 teaspoons olive oil, then season evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
3. Place squash halves cut-side down on a rimmed baking sheet and roast 30–40 minutes, until flesh is tender and pulls into strands with a fork. Remove from oven and cool slightly.
4. While the squash roasts, make the peanut sauce: combine 2/3 cup creamy peanut butter, 1 tablespoon minced fresh ginger, 1 minced garlic clove, 2 tablespoons fresh lime juice, and 2 tablespoons Tamari or soy sauce in a blender or bowl. Add 1/4 cup warm water and blend or whisk until smooth. Add more warm water up to a total of 1/3 cup if needed to reach a pourable, creamy consistency. Taste and adjust seasoning.
5. When squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands directly inside each halved shell.
6. Spoon peanut sauce over the hot squash strands, tossing gently so sauce coats the strands evenly.
7. Choose your finish: divide 1/4 cup cooked cubed tofu among the boats for the tofu version, or divide 1/4 cup cooked cubed chicken among the boats for the chicken version, or add extra veggies and peanuts for the no-protein version.
8. Top each boat with roasted salted peanuts (use the 1/2 cup across all boats), and garnish with 1/3 cup fresh cilantro leaves. Serve with lime wedges and additional sauce on the side.
9. Taste and add more kosher salt or freshly ground black pepper if desired. Serve warm.

Final thoughts

These Simple Thai Peanut Spaghetti Squash Boats (3 Ways!) strike the perfect balance of creamy, tangy, and crunchy. They’re easy to make, adaptable to different diets and preferences, and beautiful on the plate. Whether you pick crispy tofu, savory chicken, or a veggie-packed version, this recipe delivers a fresh take on Thai flavors in a cozy, comforting boat.

Enjoy — and don’t forget extra lime and peanuts on the side!