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Thai Peanut Spaghetti Squash

Here's how you make Thai Peanut Spaghetti Squash
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  • Servings: 2
  • Prep: 15m
  • Cook: 60m
    • The following recipe serves 2 people.

Ingredients

The ingredients are:
  • 1 (4 to 5 pound) squash (spaghetti squash)
  • 2 (1/2 pound) boneless chicken breasts (thinly sliced into one inch chunks)
  • 1 tablespoon oil
  • 1 cup coconut beverage (unsweetened)
  • 1 cup peanut butter
  • 2 tablespoon Thai red curry paste
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon sesame seeds
  • 1 grated carrot
  • 2 tablespoons fresh chopped cilantro
  • 2 tablespoon soy sauce
  • 4 tablespoon fish sauce
  • 4 teaspoons sesame oil
  • Ground ginger (pinch)
  • Ground cinnamon (pinch)
  • Ground black pepper (pinch)
  • 1/2 cup chopped green onion
  • 1/4 cup salted peanuts (chopped)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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