Thai Peanut & Broccoli Stuffed Spaghetti Squash
This Thai-inspired stuffed spaghetti squash is piled high with garlicky roasted broccoli, creamy peanut sauce and crunchy peanuts.
Servings: 2
Calories: 439kcal
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
- 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.
- 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.
Nutrition
Serving: 1squash half | Calories: 439kcal | Carbohydrates: 55.9g | Protein: 15.9g | Fat: 22g | Saturated Fat: 4.1g | Sodium: 688mg | Potassium: 1219mg | Fiber: 6.1g | Sugar: 11.4g | Calcium: 150mg | Iron: 5.6mg