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

These Simple Thai Peanut Spaghetti Squash Boats are a fun and nutritious meal, bursting with flavor and customizable to your taste!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Servings: 4 servings

Ingredients

For the Spaghetti Squash:

  • 2 small Spaghetti squash (about 1 1/2 pounds each)
  • 2 teaspoons Olive oil
  • 1/2 teaspoon Kosher salt plus more to taste
  • 1/4 teaspoon Freshly ground black pepper plus more to taste
  • 1 batch Simple peanut sauce (recipe below)
  • 1/2 cup Roasted salted peanuts for topping
  • 1 each Lime wedges for serving
  • 1/3 cup Fresh cilantro leaves for garnish

For the Peanut Sauce:

  • 2/3 cup Creamy peanut butter natural variety recommended
  • 1/4 - 1/3 cup Warm water to thin the sauce
  • 1 tablespoon Fresh ginger minced
  • 1 clove Garlic minced
  • 2 tablespoons Fresh lime juice from about 2 medium limes
  • 2 tablespoons Tamari or soy sauce

For Protein Options:

  • 1/4 cup Cubed tofu warm if desired
  • 1/4 cup Cubed chicken warm if desired

Instructions

Instructions:

  • Preheat your oven to 400°F (200°C). Cut each spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and sprinkle with kosher salt and black pepper. Place the squash cut-side down on a baking sheet and roast for about 30-40 minutes, or until the flesh is tender and can be easily shredded with a fork.
  • While the squash is roasting, make the peanut sauce. In a mixing bowl, combine the creamy peanut butter, warm water, minced ginger, minced garlic, fresh lime juice, and tamari or soy sauce. Whisk until smooth and creamy. Adjust the consistency by adding more warm water if needed. Set aside.
  • If using tofu, cube and warm it in a skillet until crispy or use store-bought baked tofu. For chicken, ensure it’s cooked and cubed, ready to mix into your squash boats.
  • Once the spaghetti squash is done roasting, let it cool for a few minutes. Using a fork, scrape the flesh to create spaghetti-like strands. Transfer the strands to a large bowl and gently mix in your desired protein (tofu or chicken) and the peanut sauce. Make sure everything is well coated!
  • Spoon the mixture back into the spaghetti squash halves. Top with roasted salted peanuts, fresh cilantro leaves, and lime wedges. Serve warm and enjoy!

Equipment

  • Sharp Knife
  • Baking Sheet
  • Mixing Bowl
  • Fork
  • Measuring cups and spoons

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the microwave or oven for a quick meal.
  • Customize toppings with seasonal veggies for extra flavor!