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.
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!
The 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.
Ingredients
- 1 tablespoon (16g) creamy natural peanut butter
- 1 tablespoon (21g) honey
- 1 tablespoon hot sauce (I used Tabanero
- They sent me a sample and I LOVE it.) - 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon (packed) fresh cilantro, chopped
- 4 cups (400g) cooked spaghetti squash
- ½ oz (14g) chopped peanuts
- They sent me a sample and I LOVE it.)Instructions
To make the sauce, take a tablespoon of all the ingredients except the squash and peanuts.
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.
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.
📖 Recipe
Spicy 'Noodle' Bowl With Peanuts and Cilantro
Ingredients
- 1 tablespoon 16g creamy natural peanut butter
- 1 tablespoon 21g honey
- 1 tablespoon hot sauce I used Tabanero - They sent me a sample and I LOVE it.
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon packed fresh cilantro, chopped
- 4 cups 400g cooked spaghetti squash
- ½ oz 14g chopped peanuts
Instructions
- To make the sauce, take a tablespoon of all the ingredients except the squash and peanuts.1 tablespoon 21g honey, 1 tablespoon hot sauce, 1 tablespoon rice vinegar, 1 tablespoon soy sauce, 1 tablespoon lime juice, 1 tablespoon packed fresh cilantro, chopped
- 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.4 cups 400g cooked spaghetti squash
- 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." Pour the noodles in a bowl and top with a little bit of fresh cilantro.½ oz 14g chopped peanuts
Rosie
DELICIOUS! I made this tonight and the only difference was that I used "extra crunchy" PB since I had no peanuts and I think it worked out. We loved it and I plan on adding this to my favorites list! Thank you for sharing, oh I didn't use the mentioned hot sauce but plan on ordering a bottle! The reviews on Amazon make me anxious to get my own bottle.
Renee
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!!
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!
Aqiyl Aniys
Um Yummy! This does look pretty good. Spaghetti squash is awesome, and I love love love cilantro as a spice.
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.
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.
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!
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.
roni
Interesting! Was it the creamy kind?
Lori
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!
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!
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!
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.
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!!
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!
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?
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??
Decalo Weight Loss
Looks DELISH
Amy P
Yum! I can't wait to try it with angel hair pasta. It would make a great lunch!
Mark Knight
Your recipe is great, but your photos are amazing. I could nearly taste your noodles through the pictures. Do you take them yourself?
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!!
Yum Yucky
OMG. I need this in my life immediately.
Carrie S.
How do you know when the squash is al dente? I always overcook mine!
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.
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!
Krista
Valerie...could you maybe sub a different nut butter like almond or cashew or maybe even a seed butter like tahini or sunflower?
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.
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!!
AJM
BRILLIANT!
Leanne
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!
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!
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!
greg
Looks great, I love spaghetti squash.