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!
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Thai Peanut & Broccoli Stuffed Spaghetti Squash
Ingredients
- 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
For Serving
- 1-2 scallions, chopped
- 2 tbsp. roasted peanuts, chopped
- sriracha, to taste (optional)
Instructions
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Preheat oven to 375°. Carefully, cut squash in half, length-wise. Scoop out seeds, but leave the inner pulp. Pour ½ 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.
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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.
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While broccoli and squash roast, whisk peanut sauce ingredients together in a small bowl. Thin with as much water as needed.
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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.
girl, this looks beyond incredible.
Thanks Caitlin! :)
I made this last night and loved it!!!!
Great idea!!! Will be making this real soon. I am sure the spaghetti squash comes alive with all of these great robust flavors.
It really does! Enjoy!!
Awwww.... I really wanted to like this!... But the peanut sauce didn't come out at all! Possibly you used a special brand of peanut butter? After reviewing a few other recipes... I think I can doctor it up with coconut milk & fish sauce... but I don't have those ingredients on hand now.
Sorry you didn't like it! I just used creamy natural peanut butter. Coconut milk might be a nice addition for adding some richness, but I don't eat fish sauce (vegan blog here) so I'm not sure how that would work!
Made this tonight - delicious!
I'm so glad you think so! Thanks Rita!!
I think this is my new favorite meal! Thank you!
We have had this twice this week. So incredibly delicious! My Omni husband loves it. It is extremely filling. Gold star on this recipe as a favorite. I added half teaspoon of garlic powder and half teaspoon of ginger to the peanut suace. To die for. Thank you for this easy, delicious recipe. ❤️
Yay!! I'm so glad you both enjoyed it!
This was fantastic! The flavors went together so well. We loved it. I had a red bell pepper on hand and cut it into one inch chunks and roasted it along with the broccoli. It made a great flavor and color addition. Thanks for all great recipes!
Red bell pepper sounds like a great addition! I'm so glad you enjoyed it!
I'm always on the lookout for healthy vegan recipes that are not time consuming and don't require a shopping trip to a store 45 minutes away. This recipe was so easy. But the biggest surprise was how wonderfully delicious it is! I will be making this for many dinners to come! Thank you Alissa!
I'm so happy to hear that! Thanks so much Patty!
Delicious recipe! :)Thanks so much! I suggest cooking the sauce to get the peanut butter creamy, otherwise it's gritty. I also added ginger and garlic. :p
Yum, yum, yum!
We had broccoli a night before, so I substituted cauliflower, red bell, and a bit of zucchini. Added minced ginger and a few Tbl (frozen) coconut milk to the sauce and heated. Unbelievably delicious! Omnivore husband wants this every week. Haha!!
Thanks Alissa for another fantastic recipe.
Delicious! It’s that time of summer when I am always looking for a new way to serve zucchini. I substituted stir-fried zucchini for the broccoli and added a bit of crunchy yellow bell pepper at the end. Awesome dinner!! Thank you!
This is a favourite of ours! Thank you, absolutely delicious & filling, and you feel good about eating it! (We add a little sambal to the peanut sauce)