For tonight’s dinner I wanted something quick, on the healthier side, and with unique flavors. This recipe is low carb and packed with lots of flavor. This would also be tasty with some chicken or pork pieces added, for extra protein. I like a little heat with my Thai food, so I think next time I might increase the Red Curry Paste, or add in some crushed red pepper.
Thai Peanut Spaghetti Squash
Serves 4. Prep time 20 min.
1 large Spaghetti Squash
1/2 cup light unsweetened Coconut Milk
1/2 cup natural crunchy Peanut Butter
1 tablespoon Thai Red Curry Paste
1 tablespoon Soy sauce
2 tablespoon Fish Sauce
2 teaspoons toasted Sesame Oil
pinch of ground Ginger
pinch of ground Cinnamon
pinch of ground Black Pepper
a few drops of Honey
1/2 cup chopped Green Onion
1/2 cup salted Peanuts, chopped
chopped fresh Cilantro
chopped Green Onion
unsweetened Coconut Flake
Pierce squash about 6 times with a knife, so the steam releases as it cooks. Microwave up to 15 minutes, rotating every 5 minutes. (Mine only took about 10 min) Cook until you can easily cut into the squash.
While the squash is cooking, start the sauce. Whisk together coconut milk, peanut butter, curry paste, soy sauce, fish sauce, sesame oil, spices and honey in a large bowl. Once squash is done, cut in half (width-wise). Scoop out the seeds and guts, then take a fork and scrape the “spaghetti” off the side walls of the inside of the squash. Combine spaghetti squash with the sauce and toss to coat. Add green onion and chopped peanuts. Toss to combine.
Serve hot, chilled, or at room temperature. Garnish with cilantro, peanuts, green onion and coconut flakes.