Thai Peanut Spaghetti Squash

15m
Prep Time

60m
Cook Time

1h 15m
Ready In

Recipe: #18117

March 17, 2015

Categories: Lunch, Main Dish, Poultry, Chicken, Vegetables, Squash, Thai, Budget-Friendly, Small Batch Cooking, Entertaining, Weeknight Meals, Oven Bake, Gluten-Free, No Eggs, Non-Dairy, Boneless Pieces, Marinades & Brines, Spicy more

recipe by:
dienia b

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recipe by:
dienia b

Original recipe yields 2 servings

Metric US

I've Tried It

Step by Step Method

Step 1

Preheat oven to 375 degrees F.

Step 2

Carefully, cut the spaghetti squash in half, then remove the seeds and coat with a bit of oil.

Step 3

Bake squash for 40 minutes to one hour, until fork tender.

Step 4

Remove from oven and allow to cool slightly before removing the spaghetti strands with a fork.

Step 5

SAUCE: combine coconut milk, peanut butter, curry paste, soy sauce , fish sauce, sesame oil, ginger, cinnamon, pepper,sesame seeds , green onion in a large bowl and whisk together until smooth and creamy.

Step 6

Take about 1/2 of the sauce and marinate your chicken in it for about 40 minutes, while the spaghetti squash is baking.

Step 7

Once marinated, heat the remaining oil on a large skillet and cook the chicken.

Step 8

Once chicken is fully cooked, top it with the rest of the sauce and carrots and toss in the spaghetti squash. Cook until hot top with cilantro ,peanuts.