Save It This Thai Peanut Spaghetti Squash Boats recipe is a colorful crave-worthy way to bring zesty Thai flavors to your dinner table with a fresh healthy twist. Roasted spaghetti squash stands in for noodles serving as a vehicle for crunchy veggies and a bold nutty sauce. It is hearty enough for a main course but packed with good-for-you ingredients you can feel fantastic about.
When I first tried this idea my house smelled amazing and everyone went back for seconds. Now I keep spaghetti squash on my weekly list just for this dish. The sauce is so good my kids even dip raw veggies in it.
Ingredients
- Spaghetti squash: the secret to a noodle-like base without any gluten opt for ones that feel heavy for their size which means lots of fresh strands
- Olive oil: creates golden roasted squash plus helps the shells crisp gently use a fruitier variety for better flavor
- Salt and black pepper: these basics season the squash for a delicious flavor boost
- Red bell pepper: gives sweetness and a pop of color pick ones with smooth shiny skin
- Shredded carrots: add crunch and a subtle earthy flavor choose pre-shredded for speed
- Snap peas: offer crunch and mild sweetness snip off the ends if tough
- Green onions: lend a fresh peppery kick use both white and green parts
- Fresh cilantro: delivers signature Thai brightness only use leaves no tough stems
- Roasted peanuts: for a savory crunch sprinkle on top look for unsalted or lightly salted
- Creamy peanut butter: the backbone of a lush Thai sauce use natural if you have it
- Soy sauce or tamari: brings in umami choose tamari for gluten-free
- Rice vinegar: adds gentle tang always opt for unseasoned
- Lime juice: for signature zing choose juicy limes for best results
- Honey or maple syrup: for just enough sweetness use maple syrup to keep it vegan
- Toasted sesame oil: gives smoky depth only a little for big flavor
- Sriracha or chili garlic sauce: for all the warm spice use as much or little as you like
- Warm water: to thin the sauce to pourable perfection add slowly until silky
Instructions
- Roast the Squash:
- Preheat your oven to 400 degrees Fahrenheit or 200 degrees Celsius. Carefully slice each spaghetti squash in half lengthwise. Use a spoon to scoop out the seeds and stringy bits from the center. Brush the cut sides thoroughly with olive oil. Sprinkle them evenly with salt and black pepper. Place the squash halves cut side down on a parchment-lined baking sheet. Bake for thirty-five to forty minutes until the flesh is fork-tender and easily pulls into long strands. This step brings out the natural sweetness of the squash.
- Mix the Peanut Sauce:
- While the squash roasts whisk the peanut butter with soy sauce rice vinegar lime juice honey or maple syrup sesame oil and sriracha in a medium bowl. Gradually add warm water one tablespoon at a time until your sauce is creamy and just thin enough to pour easily. Take a quick taste and adjust lime or spice to your preference.
- Prep the Veggies:
- While the sauce comes together combine the sliced red bell pepper shredded carrots snap peas and half the green onions in a large mixing bowl. This makes sure the veggies stay crisp and full of color.
- Shred and Combine Squash:
- Once the squash is cool enough to handle use a fork to gently scrape the flesh into spaghetti-like strands. Leave about a half-inch border so the shells remain sturdy for stuffing. Add the squash strands to your veggie bowl.
- Toss with Sauce:
- Pour most of the peanut sauce over the veggie and squash mixture. Toss everything gently to coat the strands and vegetables thoroughly so each bite gets a hit of flavor.
- Assemble the Boats:
- Spoon the veggie mixture back into the squash shells packing them full. Drizzle any remaining peanut sauce evenly across the top for extra flavor.
- Garnish and Serve:
- Finish each boat with a sprinkle of chopped peanuts fresh cilantro and remaining green onions. Serve these boats warm and enjoy straight from the shell for the most fun experience.
Save It My favorite part of this recipe is the peanut sauce. It is creamy spicy and addictive poured over just about anything. The first time I served these at a weekend family dinner everyone wanted the recipe and now it is a yearly staple during squash season. The crunch of peanuts with the bright vegetables and rich sauce is a true celebration of textures and flavors.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. To reheat simply microwave or warm in the oven at a low temperature until heated through. Enjoy as a hearty lunch or light dinner the next day.
Ingredient Substitutions
Feel free to swap in spiralized zucchini for the spaghetti squash if desired. Almond butter works well in place of peanut butter if there are allergies. You can use sunflower seeds in place of peanuts or add diced tofu or rotisserie chicken for extra protein. Switch up the veggies based on what is fresh or in season.
Serving Suggestions
Serve these boats as a stand-alone meal for lunch or dinner. Add a side of steamed edamame or cucumber salad for an even more filling spread. If you like a touch of sweetness finish with a little extra fresh lime or a few mango slices on the side.
Cultural and Seasonal Adaptations
This recipe draws inspiration from Thai satay and noodle traditions using spaghetti squash for a lighter twist. In spring and summer use fresh local snap peas and carrots at their peak. When in season try tossing in thin ribbons of zucchini or daikon for extra freshness. The boats can be filled with autumn produce in cooler months and topped with pomegranate for festive flair.
Save It One friend made these for her book club and reported rave reviews and clean plates all around. Another reader adds grilled shrimp for a party version. Even my pickiest eater devoured a whole boat no leftovers needed. It is the kind of meal you make once and soon everyone looks forward to the next round.
Recipe FAQs
- → How do I roast spaghetti squash evenly?
Roast cut side down on a parchment-lined sheet at 400°F until tender; strands should pull away easily with a fork.
- → Can I make this dish vegan?
Yes, substitute maple syrup for honey in the peanut sauce for a vegan version.
- → What protein options can I add?
Try sautéed tofu or grilled chicken for extra protein and heartiness.
- → How do I adjust the spice level?
Control heat by adding more or less sriracha or chili garlic sauce to the peanut sauce according to taste.
- → Is this gluten-free?
Use tamari instead of soy sauce to keep the dish completely gluten-free; always check ingredient labels.
- → Best garnishes for serving?
Top with oven-roasted peanuts, fresh cilantro, and extra green onions for flavor and crunch.