Spicy ‘Noodle’ Bowl With Peanuts and Cilantro

Close up of Spicy "Noodle" bowl with Peanuts and Cilantro

This may be my new favorite way to eat spaghetti squash and I just came up with it!

I roasted a whole spaghetti squash this weekend so I would have it cooked and ready to go in the fridge. As with most things, a little planning goes a long way. Having cooked squash on hand can be a real life saver, especially when you want to whip up a quick lunch.

And this was quick. I literally pulled a few things out of my pantry and within moments I was chowing down on this bowl of yummy goodness.

a bite of Spicy "Noodle" bowl with Peanuts and Cilantro

I decided to go with a peanut-based sauce because adding a little fat and protein to spaghetti squash makes it more of a complete meal for me. If I eat the squash alone, I tend to be hungry within an hour, but this bowl had me satisfied for quite some time!

Spicy "Noodle" bowl with Peanuts and CilantroThe fresh cilantro was a great addition. I need to keep it on hand more often. It made the sauce pop and the extra garnish on top is just so pretty.

Anyway, here’s what I did. If you aren’t a spaghetti squash fan I’m sure this would work with any noodle.

  • 1 tbsp (16g) creamy natural peanut butter
  • 1 tbsp (21g) honey
  • 1 tbsp hot sauce (I used Tabanero – They sent me a sample and I LOVE it.)
  • 1 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tbsp (packed) fresh cilantro, chopped
  • 4 cups (400g) cooked spaghetti squash
  • 1/2 oz (14g) chopped peanuts

To make the sauce, take a tablespoon of all the ingredients except the squash and peanuts.

Ingredients for Spicy "Noodle" bowl with Peanuts and Cilantro

Whisk it all together and set aside.

Heat a non-stick skillet over medium-high heat and spray with non-stick cooking spray.

Add the cooked squash and toss to loosen it up.


This is why I cook mine a little on the al dente side. If you slightly undercook it, will hold up better when reheated and you can still keep that slightly firm noodle texture.

Pour the sauce over the squash, add the peanuts and toss to warm everything through and coat the “noodles.”


That’s it! Cooking doesn’t get much simpler than that.

Pour the noodles in a bowl and top with a little bit of fresh cilantro.

Close up of Spicy "Noodle" bowl with Peanuts and Cilantro

I guess this could be considered 2 servings of 2 cups each but I ate the whole darn bowl and it was heavenly. Sometimes you just want a BIG serving and at 375 calories THIS was totally worth it.

Approx Nutritional Information per serving
Servings Amt per Serving
1 Entire Recipe
Calories Fat Fiber WWPs
375 16g 8g old: 8 new:10
Sugar Sat Fat Carbs Protein
29g 2g 51g 11g
Posted in: 10 WWPP, 8 WWP, Dinner Ideas, Food Photos, Lunch Ideas, Pasta Ideas, Vegetarian Ideas
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23 Comments and 8 Replies

    1. Leanne

      Made this last night! Very tasty. I did use a bit of sesame oil in the pan instead of just cooking spray — thought it needed that flavor boost. :) We also cut back on the hot sauce and I still had complainers!! But it was really tasty and we’ll make it again!

    2. roni

      Leanne – Glad you mentioned the sesame oil! The only reason I didn’t use it was because I’m out. I forgot to say that in the post!

      Glad you liked it!

  1. Dorene

    Thanks so much for the recipe. I have made spaghetti squash with tomato sauce and I don’t care for it, never thought of making a peanut sauce…can’t wait to try it!!

  2. Valerie

    That sounds so lovely. Sigh. Darn peanut allergy! Sriracha is my hot sauce of choice for anything Asian.
    I’m the only person in my house who will eat spaghetti squash. Have you tried it with pesto yet? I can eat walnuts so I make my own pesto. It’s delicious and easy – full of healthy fats! So yummy!

    1. Krista

      Valerie…could you maybe sub a different nut butter like almond or cashew or maybe even a seed butter like tahini or sunflower?

    2. RG

      I make satay sauce with cashew butter all the time! It’s sweeter than peanuts, so I don’t add honey, and kind of creamy. I’ve also tried it with almond butter, which is super expensive these days, and I prefer the cashew.

    1. roni

      This one I took out as soon as the skin on the squash started to give. You can always talk it out of the over, cut it in half and try to fork the noodles to cage done-ness. Then if it’s still to solid to fork, put it back in the oven.

  3. Cathy

    This sounds sooo good and I will be making it soon! Spaghetti squash is one of my favorites and it is so versatile. I recently had it tossed with my own pistachio pesto and topped it with some chopped pistachios and pomegranate! It was delicious AND pretty!!

  4. Patty

    Roni, I tried to double the recipe to make a bigger serving for the family and messed up with too much hot sauce. Any suggestion on how to sweeten it up a bit?

    1. roni

      Oh no! Do you have more squash? You can always bulk it more up. Maybe add more honey to offset the spicy? Dollop of yogurt mixed in??

  5. Kate D

    I made this for lunch today – it was AMAZING. I had to do a few substitutions for what I had on hand. Made mine with cider vinegar, coconut aminos, and lemon juice – because that’s what I had around. Loved it so much and it will become a regular lunch rotation for me. Thank You!

  6. Kelly

    Oh my goodness!! I LOVED this recipe!! It’s my favorite recipe of yours so far. The flavors of this dish were amazing. This is one recipe that I could eat everyday! Thank you!!

  7. Vicky

    I made this today leaving out the cilantro and the sesame oil, and cut the recipe in half. It was delicious! I was also pressed for time so I cut off about 1/4 of the Spaghetti Squash, poked it a couple times with a knife, seeded it, and cooked it in the microwave for 8 minutes. It was absolutely delicious, and the perfect portion for one! Thanks for sharing this.

  8. Barb

    Our son loved it! He had no idea it was squash – when we ran out he asked if we had more noodles to make more! Thanks for the great ideas!

  9. Heather K.

    I made sauce this over the weekend and absolutely loved it!! I used sriracha for the hot sauce, a staple in our house. Unfortunately I didn’t have any spaghetti squash, so I used shirataki noodles instead. I can’t wait to try it with spaghetti squash though. Thanks for another awesome recipe!

  10. Sheri

    This was amazing. I was going to omit the hot sauce but decided to put in about a tsp. I am so glad I did. It added SO much flavor!! I’m the only one that likes squash, which with this recipe, is fine with me. Thanks Roni!

    1. Sheri

      I tried this with almond butter and almonds. Definately not the same. There is something about the peanut that makes this SO much better.

  11. Sheri

    Hi Roni – No, it was chuncky. I love almonds and almond butter, and don’t eat peanuts or peanut butter often. Almonds just don’t have that strong of a flavor to stand up to the vinegar and hot sauce in this recipe IMO.

  12. Martha G

    Made this for dinner tonight and it is insanely good. I can’t quite follow a recipe as is so added some red pepper, jalapeno pepper and bean sprouts. The bowl was huge and I enjoyed it for quite a while. Definitely a keeper.

  13. Mindy Lee

    I made this over the weekend and it was totally scrumptious! I added a couple of eggs to get that protein factor up and make it like pad thai which I love. My one year old daughter also ATE IT UP. I mean, devoured it. It was nice and spicy and had a great flavor.

    The thing I love about spaghetti squash is you know you aren’t eating spaghetti but it’s so good you aren’t wishing it was spaghetti. And what a great meal that is almost completely vegetables.

    I took it for a few days as leftovers and threw in a little rotisserie chicken to make it a full meal!

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