Spicy Asian Peanut Spaghetti Squash

It’s spicy.  It’s creamy and crunchy.  It’s garlicky.  What is not to like about this delightfully addicting spicy Asian peanut spaghetti squash?  You’ll just wish you made more of it!

I’m obsessed with spaghetti squash dishes right now, especially since I figured out how easy it was to cook the spaghetti squash using Instant Pot.

As I tested a few different recipes, I found that creamy sauces complement the crunchy texture of the spaghetti squash really well. But I didn’t want to create yet another baked cheesy sauce dish; there are enough great ones out there already.  So, this Asian peanut spaghetti squash is something a little different for you to try!

How to cook spaghetti squash

There are many ways to cook the spaghetti squash to get the “meat” out to make this recipe.  You already may have your favorite way to cook it but here are a couple of ways:

• Use pressure cooker: My all-time favorite way is to cook it using Instant Pot.
• In the oven: You can cut it in half lengthwise, remove the seeds, brush some oil on the inside, roast it in the oven meat side down, for 45 – 50 minutes at 400 F. 

Use the fork to scrape out the squash insides.

Spicy Asian Peanut Spaghetti Squash Recipe

Spicy Asian Peanut Spaghetti Squash

5 from 1 vote

It's spicy, creamy, crunchy and garlicky. There is much to love about this Spicy Asian Peanut Spaghetti Squash!

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 15 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 4 servings

Course: Side Dish

Cuisine: Asian

Ingredients Method

Ingredients

  

• 1 spaghetti squash, medium
• 1 tbsp chili garlic sauce
• 1/3 cup peanut butter creamy
• 1 tbsp soy sauce low sodium
• 1 tsp brown sugar
• 1 tsp chicken bouillon powder
• 1/2 cup coconut milk
• 1/4 cup peanuts, unsalted or lightly salted chopped
• 2 green onion thinly sliced
• lime wedges optional

Method

 

1. Cook spaghetti squash and scrape out the meat and set it aside. See above for cooking options or click here for instructions on how to cook using Instant Pot.
2. In a small sauce pan, on a low heat, slowly heat up the peanut butter. About 2-3 minutes.
3. Add chili garlic sauce, soy sauce, brown sugar, chicken bouillon and stir until completely mixed and smooth – about 5 minutes.
4. Add coconut milk to mix. Once it's completely mixed add chopped peanuts and quickly stir. Once the sauce starts to simmer, remove from heat.
5. Gradually pour the sauce over the spaghetti sauce to your liking. Depending on the size of the spaghetti squash, the entire sauce may be too much.
6. Garnish with green onions and (optional lime wedge) and serve while warm!

Pin it for later!