This week we had 3(!) spaghetti squashes in our CSA box. I already get slightly stressed trying to come up with meals to use up our veggie delivery. And now spaghetti squash!
I had never cooked with that vegetable before and now I had to come up with a way to use 3.
Well, I got acquainted with one of the squashes by preparing a cookbook recipe and actually following it to a T. That pretty much never happens. Either I have to substitute an ingredient, or I want to use up another item I have in the fridge.
You get the picture. I am baaad at following recipes.
I liked the end result. And it also inspired me to experiment with the remaining 2 squashes. Eating the vermicelli-like spaghetti squash strands, I was taken back to Thailand’s amazing street food markets. It felt like I was eating Thai noodles.
So I set out to make Thai spaghetti squash noodles.
There are 3 easy parts to this recipes. First the spaghetti squash has to be roasted, so that the rice noodle like strands can easily be scraped out.
While the squash is in the oven, you can prepare the creamy peanut sauce that gives this dish its distinct Thai flavor.
In the peanut sauce we find coconut milk, natural peanut butter, coconut sugar (also called palm sugar) and red curry paste gives us a shortcut to the unique Thai spice blend.
The instructions below make a lot more peanut sauce than you need for 1 spaghetti squash. I didn’t want to use just part of a can of coconut milk. The hassle of then transferring the remainder to another container and trying not to forget said container’s existence in the fridge, isn’t worth it for me.
Instead I have a big jar of peanut sauce that I can use to quickly dress up some pasta, or veggie noodles and it also makes a great dip. I have also made fresh spring rolls with spaghetti squash, which are perfect to dip in this peanut sauce.
Alright, once we have the spaghetti squash and peanut sauce prepared, they are combined with some garlic, parsley (you can also use cilantro, if you like) and crushed peanuts. And voila, you have this plate of awesomeness that is basically veggies with sauce. If you like to think along those terms.
I much rather think about Thailand, about sitting on tiny plastic stools at wobbly tables, while consuming the best food of my life!
Any other Thai food fans out there? What’s your favorite Thai dish?
If you like this, please:
- 1 medium spaghetti squash
- olive oil
- 1 garlic clove, minced
- ¼ cup chopped parsley or cilantro
- 2 tablespoons crushed peanuts
- Preheat oven to 350 F. Half the squash and scoop out the seeds.
- Drizzle inside with olive oil and sprinkle with salt. Place spaghetti squash cut side down on a baking sheet and roast for 25 minutes.
- Place all sauce ingredients in a medium saucepan and bring to a boil over medium-high heat. Then turn down to low and simmer for 5 minutes while stirring almost constantly.
- Take off heat to cool sauce.
- When spaghetti squash is done roasting, take it out from oven and let cool for 10 minutes. Then, using a fork, scrape out the spaghetti squash strands. If your squash is very moist, you might have to place the strands in a colander and pat with paper towel.
- Heat a skillet over medium heat. Add minced garlic, chopped parsley and ¼ cup of the peanut sauce pan and combine. Add spaghetti squash and crushed peanuts, stir to combine and cook until heated through (about 2 minutes).
- Plate and garnish with a little more crushed peanuts and chopped parsley. Serve right away.
Products used for this Thai Spaghetti Squash recipe:
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