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Homemade Simple Thai Peanut Spaghetti Squash Boats (3 Ways!) photo
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Simple Thai Peanut Spaghetti Squash Boats (3 Ways!)

A quick, flavorful peanut-sauced spaghetti squash served in its roasted shells with optional tofu or chicken toppings.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 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 (see 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
  • 2 tablespoons Tamari or soy sauce
  • 1/4 cup cooked cubed tofu warmed if desired
  • 1/4 cup cooked cubed chicken warmed if desired

Instructions

  • Preheat the oven to 375°F (190°C).
  • Wash the squash, trim the stem end, then cut each squash in half lengthwise and scoop out the seeds.
  • Brush the cut sides with olive oil and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
  • Place squash halves cut-side down on a baking sheet and bake until fork-tender, about 30–40 minutes; let cool a few minutes after removing from oven.
  • Alternatively, place cut-side down in a microwave-safe dish with about 1 inch of water and microwave on high until tender, about 10–12 minutes.
  • While the squash cooks, make the peanut sauce: combine creamy peanut butter, 1/4 cup warm water (reserve more to thin as needed), minced ginger, minced garlic, fresh lime juice, and Tamari or soy sauce in a blender or food processor and puree until smooth; add additional warm water 1 tablespoon at a time if needed for a pourable consistency.
  • Using a fork, scrape the cooked squash flesh from each shell into a bowl, keeping the shells intact for serving.
  • Pour the peanut sauce over the warm squash strands and toss until evenly coated; taste and adjust salt if desired.
  • Spoon the sauced spaghetti squash back into the reserved shells and divide between serving plates.
  • Top with roasted salted peanuts, fresh cilantro leaves, and lime wedges; optionally add warmed cooked tofu or chicken to individual servings.
  • Serve immediately while warm; if not serving right away, warm the peanut sauce before mixing with squash so the dish is hot when served.

Equipment

  • Baking Sheet
  • Knife
  • Spoon
  • Fork
  • Blender or food processor
  • Mixing Bowl
  • Measuring Cups and Spoons

Notes

  • Top with cooked cubed chicken as a meat option.
  • Tamari is gluten-free; soy sauce is not.
  • Warm the peanut sauce before mixing if serving later.
  • Adjust water to reach desired sauce consistency.
  • Use lime wedges to brighten flavors just before eating.