Simple Thai Peanut Spaghetti Squash Boats Recipes

PAD THAI SPAGHETTI SQUASH RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF (200ºC).
• With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half.
• Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin.
• Meanwhile, make the peanut sauce: combine the water, soy sauce, sesame oil, honey, lime juice, Sriracha, peanut butter, ginger, and garlic in a liquid measuring cup or medium bowl, stirring to combine.
• Remove the squash from the oven and, with a fork, pull at the edges to produce that stringy "spaghetti" quality.
• In a large bowl combine the "spaghetti" with the cucumber, carrots, bell pepper, green onion, onions, peanuts, cilantro, and the sauce. Add mixture back to the hollowed out spaghetti squash halves.
• Enjoy!

SIMPLE THAI PEANUT SPAGHETTI SQUASH BOATS

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Wash outside of spaghetti squash. Cut off the stem end, then cut in half lengthwise. Scoop out the seeds. Brush insides with olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
• Place face down on a baking sheet. Bake until fork-tender, 30-40 minutes. Remove from oven and let cool for just a couple of minutes.
• Alternative: Cut in half, skip the oil/salt/pepper, and place face-down in a microwave-safe baking dish. Fill with about 1 inch of water and cook on high until tender, 10-12 minutes. Read lots more about cooking spaghetti squash both ways right here!
• While the spaghetti squash cooks, make the peanut sauce and prepare the toppings. To make the peanut sauce, add the peanut butter, 1/4 cup warm water, ginger, garlic, lime juice, and Tamari to the pitcher of a blender. If you have a high-speed blender, you might not need to mince your ginger and garlic first - I don't need to with my Vitamix, it takes care of business! Add additional water, if needed, to keep the mix moving. Blend until completely pureed.
• Using a fork, carefully scrape the still-hot spaghetti squash out of its shell into a medium-size bowl, taking care to not break the shell. Place the shells upright on your serving plates or platter.
• Pour the peanut sauce over the warm spaghetti squash and toss until combined. Taste and add a couple extra pinches of salt if desired.
• Divide peanut-sauce-spaghetti squash mixture between the shells. Top with peanuts, cilantros, and wedges of lime to squeeze over the top. In addition, you can top individual servings with tofu or chicken if you like.
• Serve immediately.
• Note that if you're not serving this right away, you may want to warm the peanut sauce on the stove so that it's piping hot before mixing it with the spaghetti squash. I find that as long as I mix the peanut sauce into the hot spaghetti squash and serve it at once, it's plenty warm for eating.

SPAGHETTI SQUASH PAD THAI

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Place spaghetti squash, cut-side up, on a baking sheet.
• Bake in the preheated oven until squash is tender, 30 to 45 minutes. Shred squash meat using a fork and discard the peel.
• Combine chicken broth, peanut butter, chile-garlic sauce, fish sauce, soy sauce, rice vinegar, oyster sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil. Whisk water and cornstarch together in a bowl until smooth; add to broth mixture and continue boiling until sauce thickens, 5 to 10 minutes. Reduce heat to low and simmer sauce.
• Heat olive oil in a large skillet over medium-high heat; saute broccoli slaw, zucchini, red bell pepper, green onion, cilantro, and shredded spaghetti squash until tender, about 10 minutes. Add chicken and sauce to squash mixture; cook and stir until heated through, 3 to 5 minutes.

SPAGHETTI SQUASH WITH PEANUT SAUCE

Steps:

• Microwave 1 halved, seeded spaghetti squash with 2 tablespoons water, covered, until tender, 15 minutes. Cool slightly, then scrape into strands with a fork. Puree 2 tablespoons peanut butter, 1 tablespoon each soy sauce, rice vinegar, lime juice and water, 1 teaspoon grated ginger, 1 garlic clove and 1/4 teaspoon red pepper flakes; toss with the squash. Season with salt. Top with chopped peanuts, mint and cilantro.

THAI PEANUT SPAGHETTI SQUASH BOWLS WITH SHRIMP

Steps:

• For the Thai peanut sauce: Whisk together the coconut milk, peanut butter, lime juice, soy sauce, maple syrup, garlic and red pepper flakes, if using, until the texture is creamy and smooth. (You can also use a blender or food processor to make the sauce.)
• For the squash bowls: Preheat the oven to 425 degrees F. Brush the spaghetti squash with 2 teaspoons olive oil, then sprinkle with salt and pepper. Put the squash cut-side down on a baking sheet and bake until the squash is tender, 50 minutes to 1 hour.
• Thirty minutes before the squash is done, toss the broccoli florets with 2 teaspoons olive oil and a pinch of salt and pepper. Spread out in a single layer on a baking sheet and roast until very tender, 20 minutes. Transfer to a bowl and toss with 2 tablespoons of the peanut sauce.
• Meanwhile, whisk together the coconut milk, ginger, lime juice, soy sauce, maple syrup, cumin, turmeric, cayenne and shallot in a bowl. Add the shrimp and toss to combine. Let sit for 5 minutes.
• Heat the remaining 2 teaspoons olive oil in a large skillet over medium heat. Add the shrimp and cook until seared and just pink on each side, 2 to 3 minutes.
• Run a fork over the squash flesh to create spaghetti-like strands. Put in a large bowl and toss with 2 tablespoons of the peanut sauce.
• Divide the spaghetti squash, broccoli and shrimp among 4 bowls. Drizzle with the remaining peanut sauce and garnish with cilantro and crushed peanuts.