Are you ready to tantalize your taste buds with a dish that's as vibrant as it is delicious? Introducing the Spicy Peanut Spaghetti Squash Bowls, a culinary adventure that combines the nutty richness of peanut butter with the satisfying texture of spaghetti squash. Perfect for a quick weeknight dinner or an impressive dish for your next gathering, this Asian-inspired recipe is not only packed with flavor but also healthy and gluten-free! In just 75 minutes, you can whip up a meal that will have everyone asking for seconds. Dive into our recipe to discover how to create this mouthwatering delight that will elevate your dining experience!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Asian-Inspired
Serves: 4-6 servings
Ingredients
- 2 medium spaghetti squash
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon grated ginger
- 1/4 teaspoon red pepper flakes
- 1/2 cup chopped peanuts
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your spaghetti squash cooks evenly and becomes tender.
- While the oven is preheating, prepare the spaghetti squash. Carefully slice each squash in half lengthwise using a sharp knife. Be cautious, as the skin can be tough.
- Once halved, scoop out the seeds and stringy insides using a spoon. You can discard the seeds or save them for roasting later.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper. This will help to prevent sticking and make for easier cleanup.
- Roast the spaghetti squash in the preheated oven for about 35-45 minutes, or until the flesh is tender and can be easily scraped into strands with a fork. The cooking time may vary depending on the size of your squash.
- While the squash is roasting, prepare the spicy peanut sauce. In a medium bowl, combine 1/4 cup of peanut butter, 2 tablespoons of soy sauce, 2 tablespoons of honey, 1 tablespoon of grated ginger, and 1/4 teaspoon of red pepper flakes.
- Whisk the ingredients together until smooth. If the sauce is too thick, you can add a tablespoon of warm water to reach your desired consistency.
- Once the spaghetti squash is done roasting, remove it from the oven and let it cool for a few minutes. Then, use a fork to scrape the flesh into spaghetti-like strands, placing them into a large serving bowl.
- Pour the spicy peanut sauce over the spaghetti squash strands and toss well to combine, ensuring that all the strands are coated with the sauce.
- To serve, divide the spicy peanut spaghetti squash into individual bowls. Top each bowl with chopped peanuts and chopped cilantro for added flavor and crunch.
- Season with salt and pepper to taste, and enjoy your delicious Asian-inspired Spicy Peanut Spaghetti Squash Bowls!
Tips
- Choose the Right Squash: Look for medium-sized spaghetti squash with a firm skin. They should feel heavy for their size, indicating they are full of moisture and flavor.
- Roasting Technique: For perfectly roasted squash, make sure to place the halves cut-side down on the baking sheet. This will help them steam and cook evenly, resulting in tender strands.
- Peanut Sauce Consistency: If your peanut sauce is too thick, don't hesitate to add a tablespoon of warm water to achieve your desired consistency. A smooth sauce will coat the spaghetti squash strands beautifully.
- Add Extra Flavor: For an extra kick, consider adding more red pepper flakes or a dash of sriracha to the peanut sauce. You can also experiment with other toppings like sliced green onions or sesame seeds for added texture and flavor.
- Meal Prep Friendly: This dish is great for meal prep! Store the cooked spaghetti squash and peanut sauce separately in the fridge for up to 4 days. Just combine them when you're ready to eat.
- Garnishing: Don’t skip the chopped peanuts and cilantro—they add a delightful crunch and freshness that elevate the dish.Enjoy cooking and savoring this delectable recipe!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
