Sometimes I get weird recipe ideas in my head, and they turn out, well, weird. But I’m proud to say that more often than not, my weird ideas are magically transformed into something tasty, sometimes surprisingly so. That was definitely the case with these spaghetti squash peanut noodles. I was quite dubious about the thought of combining sweet potato peanut sauce with spaghetti squash, but dang if it wasn’t a winner on the first bite. It couldn’t be simpler to make, and the sauce and toppings get prepped while the spaghetti squash cooks, so it’s relatively quick, too. Let’s do this!
They key to this recipe is getting the most “noodle-y” noodles from your spaghetti squash. I’ve got a pretty cool trick for that, if you’ve never seen it, but the basic idea is to cut the squash across the width rather than the length. Turns out the strands run around the circumference of the squash, not the length. Put another way, if the stem end is the north pole, cut your squash along the equator. This will make perfect little squash bowls that are just so darn cute. Look at those long, swirly noodles on the right. I’m still in mourning having to cut the squash on the left lengthwise for demonstration purposes. Time will heal those wounds.
The recipe below has all of the details on how to prep and cook the spaghetti squash in the oven, but if you want to see just how nerdy I can get about squash, this post has a video along with cooking instructions for the oven, microwave, slow cooker, and pressure cooker. But back to this recipe – the spaghetti squash is cooking away now, let’s make the peanut sauce! Sweet Potato Peanut Sauce, that is.
This sauce is so ridiculously yummy, and while it has sweet potatoes in it, you’d really never know. I LOVE sneaking vegetables in like that, especially to serve to unsuspecting veggiephobes. Whether or not you fess up in the end is up to you. Sometimes I do, and sometimes I keep the secret to myself, always with an inner monologue consisting only of an evil laugh. A veggie villain, if you will. This sauce takes 20 minutes to make, and if you have an immersion blender, you can puree it right in the pot. Hands down, an immersion blender is the best $30 I’ve spent in my kitchen. This is the one I use.
Once the spaghetti squash is cooked to perfection and “de-noodled” (or left in the skin if you’re leaving it as a bowl), it’s time to pour on that silky smooth peanut sauce and top it all with some chopped peanuts, cilantro (or chopped basil, mint or green onions if you’re a cilantro hater), and some Sriracha or your favorite hot sauce if you’re into that sort of thing (I am). Then you can devour the whole bowl without any carb-guilt. It’s so, so good. And, it reheats really well for leftovers too. I am suddenly wishing I had a spaghetti squash in the house right now. I know, I know, I’m shocked I don’t have one too. 😉
Ok, friends, now I need to know what you think! If you give this recipe a go, I’d LOVE to hear about it here in the comments or tag @eatwithinyourmeans/#eatwithinyourmeans on Instagram. I’m over there all the time now sharing ultra-exciting things like what I’m eating and how cute my kids are on my Instagram Story, and would love to give you a shout-out if you make this or any other recipe. You are why I do this crazy make food and put it on the internet thing, so thank you for being here. It means so much, truly. Happy “noodling!”
Spaghetti Squash Peanut Noodles are a low-carb, veggie packed wonder! Enjoy this healthier way to devour a classic dish.
- 2 spaghetti squash the fatter the better
- 2 cups sweet potato peeled and diced (about 1 large sweet potato)
- 2 cups water
- 3/4 cup peanut butter (almond or cashew butter also are tasty)
- 2- inch piece ginger root finely chopped or grated with a Microplane (peeled if not organic)
- 2 cloves garlic minced or grated
- 3 tbsp soy sauce use Tamari if gluten-free
- 1 lime juiced
- 1/2 cup cilantro stemmed and chopped
- 1/2 cup dry roasted peanuts chopped (or sub almonds or cashews)j
- Sriracha or your other favorite hot sauce to taste
Preheat oven to 400 degrees F.*
Slice ends off the squash, then cut widthwise into halves (for bowlor rings. Run a knife around the interior of each piece to remove the seeds.
Place squash on an oven-safe cooling rack over a rimmed baking sheet and sprinkle both sides with salt. Let sit for 15 minutes to allow the salt to draw moisture out.
Wipe away excess salt and moisture, then bake for 30 minutes or until the squash is cooked to your liking.
Allow to cool for 15 minutes, then peel the skin away and separate the strands into long "noodles".
Place the sweet potato and water into a small or medium sized saucepan (2-4 quarts).
Bring to a boil, then reduce the heat to medium and cook for 5-6 minutes, or until the sweet potato is fork-tender. DO NOT drain the water - it's needed for the sauce!
Add the remaining ingredients and cook for 1-2minutes, whisking to combine.
Remove from the heat and puree until smooth using an immersion blender, standard blender, or food processor.
If everything has gone to plan, the sweet potato peanut sauce will and spaghetti squash will be done cooking around the same time, giving you a chance to chop the cilantro and peanuts. Plate the spaghetti squash (or leave it in the skin if making "bowls"), and fluff the noodles with a fork. Top with the peanut sauce, cilantro, peanuts, and sriracha if you like. Leftovers keep well in the fridge for 3-5 days. Serves 4.
For microwave, slow cooker and pressure cooker instructions, check out this post.
The nutrition facts were calculated based on 1/2 of a spaghetti squash, and using 1/4 of the total sauce recipe plus 1/4 of the optional chopped peanuts. The actual calorie content will vary depending on those variables.