Adventures in Healthier Eating with 2 Kids and a Picky Husband

Spicy ‘Noodle’ Bowl With Peanuts and Cilantro

10 WWPP Posted by 2 years ago 32 Comments

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

See other recipes using: honey, lime juice, peanut butter, peanuts, soy sauce, spaghetti squash, tabasco

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There are 32 comments so far. Join in on the conversation.


    October 11, 2013

    I have 2 on my counter right now from my CSA and I had NO IDEA what I was going to do with them... Now I do! Thank you! Reply


      October 13, 2013

      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!


      October 14, 2013

      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!


    October 11, 2013

    BRILLIANT! Reply


    October 11, 2013

    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!! Reply


    October 11, 2013

    Looks great, I love spaghetti squash. Reply


    October 11, 2013

    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! Reply


      October 11, 2013

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


      October 26, 2013

      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.

    Carrie S.

    October 11, 2013

    How do you know when the squash is al dente? I always overcook mine! Reply


      October 11, 2013

      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.

    Yum Yucky

    October 11, 2013

    OMG. I need this in my life immediately. Reply


    October 12, 2013

    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!! Reply

    Mark Knight

    October 14, 2013

    Your recipe is great, but your photos are amazing. I could nearly taste your noodles through the pictures. Do you take them yourself? Reply

    Amy P

    October 14, 2013

    Yum! I can't wait to try it with angel hair pasta. It would make a great lunch! Reply

    Decalo Weight Loss

    October 20, 2013

    Looks DELISH Reply


    October 21, 2013

    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? Reply


      October 21, 2013

      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??

    Kate D

    October 23, 2013

    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! Reply


    November 3, 2013

    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!! Reply


    November 8, 2013

    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. Reply


    November 27, 2013

    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! Reply

    Heather K.

    December 9, 2013

    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! Reply


    January 1, 2014

    How did I miss this when you posted it originally? YUM! I'm so glad you reposted it for the new year! I can't wait to try it! Reply


    January 27, 2014

    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! Reply


      January 30, 2014

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


      January 31, 2014

      Interesting! Was it the creamy kind?


    January 31, 2014

    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. Reply

    Martha G

    April 2, 2014

    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. Reply

    Aqiyl Aniys

    April 16, 2014

    Um Yummy! This does look pretty good. Spaghetti squash is awesome, and I love love love cilantro as a spice. Reply

    Mindy Lee

    August 11, 2014

    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! Reply


    March 4, 2015

    I was searching for a recipe for dinner last night with items that I had in my house and was so happy that I came across this one! I made this and was so happy that this was the recipe I chose to tackle for the night!! I used siracha as my hot sauce, but only used about 1/2 Tbsp b/c it was a bit too hot if I used the entire amount, and I added some sesame oil and was amazed at how simple and delicious this was! Great recipe, I'll definitely be making this again!! Thanks!! Reply