Pasta? Who needs it?! This Thai-inspired stuffed spaghetti squash is piled high with garlicky roasted broccoli, creamy peanut sauce and crunchy peanuts.
So, what’s the consensus on spaghetti squash? I’ll admit being a little confused on this one. Years ago, when I first discovered the stuff, I thought it was the most brilliant thing in existence. Squash that makes its own noodles? Smart. Now, I never thought it was a realistic stand-in for spaghetti, mind you. Just a fun way to shake the old pasta boat. (<- Didn’t even realize I made that pun until I proofread this post.)
I was shocked when I posted this a couple of years back and got a note from someone saying something along the lines of “Wow, that looks like a great way to make spaghetti squash not suck.” Or something like that. It was obvious that the person didn’t generally like spaghetti squash. Apparently not everyone thought it was as awesome as I.
I guess that feeling stuck, because when my husband and I walked by a bin of spaghetti squash and I casually mentioned picking up some to cook at home, he was all about it. Okay, so some people like spaghetti squash. I wasn’t stupid for liking it in the first place. Really, I do look at myself as a free-thinker, but maybe other people’s opinions do get to me after all!
With this post I’m making up my mind and declaring that spaghetti is squash awesome. Don’t believe me? Make this. Drench that sucker in peanut sauce and serve it up with some garlicky sesame broccoli. You’ll love it!
Thai Peanut & Broccoli Stuffed Spaghetti Squash
- 1 small spaghetti squash, about 2 pounds
For the Roasted Broccoli
- 1 small broccoli crown, broken into florets
- 1-2 tsp. sesame oil, can sub another vegetable oil
- 1 garlic clove, minced
- salt and pepper to taste
For the Peanut Sauce
- 3 tbsp. creamy peanut butter
- 1 tbsp. soy sauce
- 1 tbsp. maple syrup
- 1 tbsp. lime juice
- 1-2 tbsp. water, as needed
- 1-2 scallions, chopped
- 2 tbsp. roasted peanuts, chopped
- sriracha, to taste (optional)
Preheat oven to 375°. Carefully, cut squash in half, length-wise. Scoop out seeds, but leave the inner pulp. Pour 1/2 cup of water into a baking dish and place squash halves, cut side down, into the baking dish. Roast until tender, about 40-45 minutes. Remove from oven and transfer squash halves to a dish to cool for a few minutes.
When squash has about 20 minutes of roasting time left, begin preparing the broccoli. Place broccoli, oil and garlic into roasting pan or oven-safe skillet and toss until broccoli is well coated. Place in the oven with spaghetti squash and roast until tender-crisp, about 15 minutes. Remove from oven and season with salt and pepper.
While broccoli and squash roast, whisk peanut sauce ingredients together in a small bowl. Thin with as much water as needed.
Gently rake the insides of spaghetti squash with a fork to create a noodle-like texture. Top with broccoli, peanut sauce, peanuts, scallions and sriracha.