Spaghetti Squash Noodles with Thai Peanut Sauce

Spaghetti Squash Noodles with Thai Peanut Sauce
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 310.5
  • Total Fat: 22.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 740.6 mg
  • Total Carbs: 18.2 g
  • Dietary Fiber: 4.4 g
  • Protein: 11.2 g

View full nutritional breakdown of Spaghetti Squash Noodles with Thai Peanut Sauce calories by ingredient


Fresh Family Cooking by Marla Meridith Fresh Family Cooking by Marla Meridith
Number of Servings: 12


    8 Cups cooked spaghetti squash (about 1 large squash)
    1 cup unsweetened Coconut Milk
    1 cup natural crunchy peanut butter
    2 tablespoons Thai red curry paste
    2 tablespoons reduced sodium soy sauce
    4 tablespoons fish sauce
    1 teaspoon ground ginger
    1 teaspoon ground cinnamon
    1 dash fresh ground black pepper
    1/2 tablespoon honey
    1.5 cups peanuts (crush after measuring)
    1 tablespoon raw cilantro
    1oz unsweetened coconut flake


Prepare Spaghetti Squash
- preheat oven to 375 degrees. Put whole squash in a baking dish and bake until you can easily insert a paring knife, about 40 min to 1 hour. Remove squash from oven and let cool 10 min.
- Cut it in half from tip to tip (long ways) and scoop out the seeds with a spoon. Scrape the sides of the squash with a fork until you have removed all the stringy spaghetti.

- whisk together coconut milk, peanut butter, spices and sweetener in a large bowl. Combine with cooked squash. Toss with chopped peanuts. Serve hot, chilled or room temperature. Garnish with cilantro, peanuts, and coconut flake.

Serving Size: makes 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user JFRYE522.