Name: Spaghetti Squash with Peanut Sauce Stir Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 1 cooked spaghetti squash; ¼ cup smooth peanut butter; 2 TB coconut aminos; 1 TB warm water; Juice from 1/2 a lime; 2 cloves garlic; ¼ tsp powdered ginger; 1 stalk celery, chopped; 1 red bell pepper, chopped; 1 cup mushrooms, chopped; 1 TB butter

Spaghetti squash stir fry with peanut sauce in a cast iron skillet with metal tongs on the side

This simple stir fry featuring spaghetti squash with peanut sauce is a tasty way to use up this ubiquitous end of summer vegetable.

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Key Ingredients

Spaghetti squash – You can roast the squash ahead of time, see my post here

Peanut butter – I use a smooth, natural peanut butter with added salt

Coconut aminos – This adds a slight sweetness to the sauce

Lime juice – Roll your lime against the counter top first to maximize the amount of juice you can squeeze

Garlic – I use whole cloves put through a garlic press

Ginger – I keep it easy and use powdered ginger in the recipe

Celery/Bell Pepper/Mushrooms – Substitute with whatever veggies you have on hand, carrots, green beans or broccoli would all taste great

Butter – You could also use coconut oil

Kitchen tools you may need

Cast iron skillet or frying pan
Garlic press
Chef’s knife

How to make spaghetti squash with peanut sauce stir fry

Step 1 – Cut a spaghetti squash in half, scoop out the seeds, and bake at 375 F for 1 hour. For more detailed instructions on how to cook perfect, non-soggy spaghetti squash noodles read my post here.

The top quarter of a spaghetti squash laying next to a metal mixing bowl with peanut butter and coconut aminos

Step 2 – Turn on the kettle to warm up a little bit of water. You don’t need to bring it to a boil, but I find the warm water incorporates more smoothly into the peanut butter. In a small mixing bowl, whisk together peanut butter, coconut aminos, lime juice, powdered ginger and 1 tablespoon of warm water to form a thick sauce.

Chopped celery and garlic sautéing in butter on a cast iron frying pan

Step 3 – In a separate saucepan, melt 1 tablespoon of butter. Peel your garlic cloves, and either mince and chop or squeeze them through a garlic press. Chop the celery stalk into small pieces. Sauté the garlic and celery for a minute or two, careful not to let the garlic burn.

Chopped celery, mushrooms, garlic, and bell peppers with a grey silicone spatula and cast iron skillet

Step 4 – Add the bell pepper and mushrooms and continue to sauté. You may need to add a tablespoon or two of water, or more butter if the vegetables start to stick and burn.

Spaghetti squash noodles and chopped celery, red pepper, and mushrooms sauteing in a cast iron skillet with metal tongs

Step 5 – Scrape the noodles out of the cooked spaghetti squash and to the stir fry. You don’t want to cook the noodles, just heat them up (if using left over spaghetti squash) and let the flavours incorporate.

Peanut butter sauce being stirred into stir fried spaghetti squash noodles and chopped bell peppers, celery, and mushrooms

Step 6 – Spoon the peanut sauce over top and use tongs to toss the noodles and veggies so that they are coated.

And that’s it! Try serving this veggie packed stir fry with a grilled protein like pork chops or chicken breasts. I like to serve it along side jasmine rice, and ground beef cooked in the sauce from this Canada Beef recipe. Let me know how you like to use spaghetti squash down in the Comments.

Yield: 6 servings

Spaghetti Squash with Peanut Sauce Stir Fry

This simple, stir fried veggie dish featuring spaghetti squash with peanut sauce is a tasty way to use up this ubiquitous end of summer vegetable.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

1 cooked spaghetti squash
¼ cup smooth peanut butter
2 TB coconut aminos
1 TB warm water
Juice from 1/2 a lime
2 cloves garlic
¼ tsp powdered ginger
1 stalk celery, chopped
1 red bell pepper, chopped
1 cup mushrooms, chopped
1 TB butter

Instructions

Cut spaghetti squash in half, remove seeds, and bake for 1 hour at 375 F until noodles can be easily separated from the rind with a fork.
Turn on the kettle to warm the water.
In a small mixing bowl, whisk together peanut butter, coconut aminos, lime juice, powdered ginger, and 1 tablespoon warm water to form a thick sauce.
In a separate saucepan, melt butter and saute garlic and celery for a minute, being careful not to let the garlic burn.
Add the bell pepper and mushrooms.
Once the celery, peppers, and mushrooms are cooked through, add the spaghetti squash. (You just want to warm it up, not cook it too much further.)
Pour the sauce over the veggie mix and use tongs to evenly distribute.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 165Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 5mgSodium: 216mgCarbohydrates: 23gFiber: 4gSugar: 12gProtein: 4g

Recipe FAQs

What protein should I serve with this?

This recipe is inspired by a Thai flavour palate. It would pair well with simply seasoned grilled meats like pork chops or chicken. Shrimp would also taste great.

Is spaghetti squash nutritious?

Yes! Spaghetti squash is a source of vitamin C, Manganese, Vitamin B6, Vitamin B5, and Niacin. It provides around 2 g of fiber per cooked cup. Spaghetti squash is also low in carbohydrates and calories. While this makes it a great option for many people, if you’re feeding a growing family like me, try adding another source of carbohydrates to the meal, like rice, to ensure that tummies stay full.

Can I substitute soy sauce for coconut aminos?

Yes, but try adding only one tablespoon at first, and then tasting the sauce and adjusting the salt level to your liking. Coconut aminos generally have a milder flavour and lower sodium content than soy sauce.