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  • Wild Game Gourmet

Thai Spaghetti Squash

Spaghetti squash is so versatile! Still digging into our fall harvest I was craving Thai food and got inspired. This version of spaghetti squash is packed with color and flavor. A great substitute for carb packed noodles, you won't miss them I promise!


1 large spaghetti squash

1 red bell pepper, sliced thin lengthwise

½ lb snap peas sliced thin, lengthwise

1 carrot, shredded sliced thin

¼ cup chives, chopped

14 cup roasted peanuts, copped

1/4 cup soy sauce

3 Tbsp sesame oil (for squash)

1 tsp sesame oil (for sauce)

¼ cup olive oil

2 tsp rice vinegar (any whit vinegar will do)

¼ cup creamy peanut butter

2 Tbs honey

1 Tbsp garlic

1 Tbsp sriracha sauce


-Preheat the oven to 400 degrees

-Puncture the squash all over

-Microwave for 5 minutes to soften

-Cut the squash in half lengthwise

-Remove the seeds

-Drizzle meaty sides with 2 Tbsp sesame oil

-Place meaty side down, on a sheet pan

-Cook in preheated oven for 40 minutes

-While squash is cooking combine soy sauce, sesame oil, olive oil, vinegar, peanut butter, honey, garlic and sriracha in a bowl, mix well

-Remove squash from oven, flip meaty side up, sprinkle red pepper, snap peas and carrots on top

-Drizzle everything with additional Tbsp of sesame oil

-Roast everything together for another 10 minutes

-Scrape the squash and veggies into a serving dish

-Toss with prepared sauce, be sure to fully coat all ingredients

-Sprinkle with chives and peanuts, or leave them on the side as optional for your guests

-Serve warm


Pairs well with steak bites

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