Thai peanut spaghetti squash on a dark gray plate with a gray napkin under.

Creamy Thai Peanut Spaghetti Squash with Sesame Chicken

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Creamy thai peanut spaghetti squash with sesame chicken is an easy 30 minute meal that’s sure to fill your family and keep them satisfied! As a lightened up version of a traditional asian dish, this “pasta” is packed full of healthy vitamins and nutrients with less added fat and carbohydrates. The delicious asian peanut sauce kicks this dish up a notch, especially when paired with the very mild tasting squash. All in all, from noodles to sauce, this recipe is quick and easy, simple, yet tasty, and will without a doubt be devoured in minutes!

Thai Peanut spaghetti squash in a large dark gray bowl with smaller white bowls with garnishes around it.

What makes this creamy thai peanut spaghetti squash with sesame chicken so good?!

This recipe is somewhat of a marriage between spaghetti squash pad thai and chicken satay. With similar ingredients and flavors, this interpretation brings all the delicious nuttiness from the toasted sesame oil and peanut butter, the saltiness of the soy sauce, tanginess from the rice wine vinegar, and an added flavor punch from garlic, ginger, and lime. All of the best asian flavors come together to create a nutrient-packed meal for both adult and kid palates.

This healthy pad thai, chicken satay hybrid is incredibly light, yet hearty. It’ll keep you full for hours with the protein packed peanut butter and chicken, but doesn’t weigh you down like traditional noodles can. Additionally, if you opt to cook the spaghetti squash in the microwave, you’ll have a well balanced dinner on the kitchen table in 30 minutes or less. How’s that for a healthy and delicious weeknight meal?!

Ingredients

Labelled ingredients for creamy thai peanut spaghetti squash (see recipe for details).

For the Spaghetti Squash:

  1. Spaghetti Squash
  2. Olive Oil
  3. Toasted Sesame Oil
  4. Boneless Chicken Breasts
  5. Shiitake Mushrooms, sliced
  6. Matchstick Carrots
  7. Red Bell Pepper, sliced
  8. Scallions, sliced
  9. Garlic Cloves, minced
  10. Fresh Ginger, grated
  11. Fresh Lime Juice
  12. Garnish with Additional Scallions, Roasted Peanuts, and Sesame Seeds

For the Creamy Thai Peanut Sauce:

  1. Creamy Peanut Butter
  2. Low Sodium Soy Sauce
  3. Water
  4. Rice Wine Vinegar
  5. Toasted Sesame Oil
  6. Brown Sugar

A few notes about the ingredients:

  1. Spaghetti squash can be found in the produce aisle at nearly any grocery store. It’s generally in season in the fall, but I’ve been able to find it year-round.
  2. Make sure to use natural peanut butter. Far too many popular brands contain artificial ingredients, added sugar, and extra oils. Opt for a brand of peanut butter that only lists peanuts in the ingredients. This kind of PB is generally not as thick and lends to a creamier, silkier sauce.
  3. If you prefer a more natural sweetener than brown sugar, you can use honey, maple syrup, or agave instead.

How do you make creamy thai peanut spaghetti squash with sesame chicken ?

You can cook the spaghetti squash two different ways: 1) in the microwave or 2) in the oven. The oven method tends to take twice as long, so I generally opt for the microwave version. I feel that it does not affect the taste in any way, so I leave it entirely up to you.

Halved uncooked spaghetti squash with seeds and inners still intact.

To cook the spaghetti squash in the microwave:

Use a fork to pierce the spaghetti squash on all different sides. Microwave the squash whole for 3 minutes. Carefully remove it from the microwave and cut in half lengthwise. Clean out the loose inner strands and the seeds.

Add half of the squash to a microwave safe baking dish with the cavity side up, add ½ cup water into the cavity, and top it with the other half of the squash, cavity side down. Pour water into the dish about an inch or two up the side of the spaghetti squash.

Microwave again for about 12 minutes and check to see if the squash is soft enough to shred with a fork. If not, keep adding time, adjusting depending on the size of your squash, until the strands come away from the skin fairly easily.

*Be VERY careful removing the squash from the microwave as it will be very hot.

When the squash has cooled down a bit, use a fork to pull all the spaghetti strands away from the skin. Discard the skin.

To cook the spaghetti squash in the oven:

Preheat your oven to 400 degrees F. Line a sheet pan with aluminum foil or parchment paper. Use a very sharp knife to cut the very top and bottom of the squash and then slice it lengthwise. Scoop out the seeds and any loose inner strands.

Drizzle the inside of the squash with some olive oil, salt, and pepper. Then, place them cut side down on the sheet pan. Bake for 40 to 60 minutes until the cut sides are golden and you can fluff the strands away from the skin easily with a fork.

When the squash has cooled down a bit, use a fork to pull all the spaghetti strands away from the skin. Discard the skin.

Halved cooked spaghetti squash with spaghetti strands pulled out with a fork.

While cooking the spaghetti squash:

Prepare and cut the other vegetables. In a separate small bowl, combine all the sauce ingredients. Set it aside.

Creamy thai peanut sauce in a glass bowl.

Heat the olive oil and toasted sesame oil in a high sided skillet over medium heat. When hot, add the chicken. Season each side of the chicken with salt and pepper. Then, allow it to cook through and brown on both sides. Remove the chicken and set it aside.

Browned and cooked chicken on a dark gray plate.

Add the mushrooms, carrots, and peppers to the hot skillet. Allow them to soften about 5 minutes. Add in the scallions, garlic, ginger, and a sprinkle of sesame seeds. Cook for 30 seconds, stirring occasionally so it does not burn. 

Pour the sauce over the vegetables and give them a stir to coat them in the sauce. Add in the spaghetti squash strands and stir again. Allow it to cook for another minute.

Remove the skillet from the heat and top the cooked thai peanut squash with some lime juice and a sprinkle of sesame seeds. Add the cooked chicken on top and garnish with crushed peanuts.

Thai peanut spaghetti squash on a dark gray plate with a fork full.

What are some other ways you can use spaghetti squash?

Because spaghetti squash is very mild in flavor, it’s the perfect vessel for nearly any sauce. It also pairs incredibly well with virtually any vegetable. Try these mouthwatering variations:

How do you pick out spaghetti squash at the store?

To choose a ripe spaghetti squash, pick it up and make sure it is firm without any soft spots or cracks. It should feel heavy for its size and have the stem still intact. The more yellow the squash is, the riper it is. Spaghetti squash can be stored in a cool, dry place for up to 3 months. 

What makes this creamy thai peanut spaghetti squash with sesame chicken healthy?

From the low carb spaghetti squash, to the fresh vegetables, and homemade sauce, this recipe is healthy through and through. The squash helps to lighten up the dish, while the added vegetables add essential vitamins and minerals. The creamy thai peanut sauce lends a great amount of flavor, while staying light and healthy, as well. It has no added cream or dairy, but it magically coats the squash strands in a luscious, flavorful way. As well, the natural peanut butter lends additional protein without weighing down the entire dish.

One more tip

  • This recipe is tasty leftover the next day too. You can either reheat it quickly in the microwave or eat it cold like a pasta salad. Store leftover thai peanut spaghetti squash in an airtight container in the refrigerator for up to 5 days.
Thai peanut spaghetti squash on 3 dark gray plates with garnishes around them.

Looking for more healthy dinner recipes? Try these:

Share your cooking with me! If you make this recipe, I’d love to know! Tag @yourhomemadehealthy on Instagram or leave a comment with a rating and some feedback at the bottom of this page!

Thai Peanut spaghetti squash in a large dark gray bowl with smaller white bowls with garnishes around it.

Creamy Thai Peanut Spaghetti Squash with Sesame Chicken

Creamy thai peanut spaghetti squash with sesame chicken is an easy 30 minute meal that’s sure to fill your family and keep them satisfied! As a lightened up version of a traditional asian dish, this “pasta” is packed full of healthy vitamins and nutrients and will be devoured in minutes!
5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine American, Asian
Servings 8 servings

Equipment

  • large skillet

Ingredients
  

For the Spaghetti Squash:

  • 1 large spaghetti squash (or 2 small)
  • 1 tbsp olive oil
  • 1 tsp toasted sesame oil
  • 3 boneless chicken breasts (1 ½ to 2 pounds total)
  • cup shiitake mushrooms sliced
  • cup matchstick carrots
  • cup red bell pepper sliced thin
  • 2 tbsp scallions sliced
  • 3 garlic cloves minced
  • 1 tsp fresh ginger grated
  • ¼ lime juiced

For Garnish:

  • additional scallions, roasted peanuts, and sesame seeds

For the Creamy Thai Peanut Sauce:

  • cup creamy natural peanut butter
  • 3 tbsp low sodium soy sauce
  • 2 tbsp water plus extra if needed for thinning
  • 2 tbsp rice wine vinegar
  • 1 tsp toasted sesame oil
  • 1 tbsp brown sugar

Instructions
 

  • You can cook the spaghetti squash two different ways: 1) in the microwave or 2) in the oven. The oven method tends to take twice as long, so I generally opt for the microwave version. I feel that it does not affect the taste in any way, so I leave it entirely up to you.

To Cook the Spaghetti Squash in the Microwave:

  • Use a fork to pierce the spaghetti squash on all different sides. Microwave the squash whole for 3 minutes. Carefully remove it from the microwave and cut in half lengthwise. Clean out the loose inner strands and the seeds.
  • Add half of the squash to a microwave safe baking dish with the cavity side up, add ½ cup water into the cavity, and top it with the other half of the squash, cavity side down. Pour water into the dish about an inch or two up the side of the spaghetti squash.
  • Microwave again for about 12 minutes and check to see if the squash is soft enough to shred with a fork. If not, keep adding time, adjusting depending on the size of your squash, until the strands come away from the skin fairly easily.
  • *Be VERY careful removing the squash from the microwave as it will be very hot.
  • When the squash has cooled down a bit, use a fork to pull all the spaghetti strands away from the skin. Discard the skin.

To cook the spaghetti squash in the oven:

  • Preheat your oven to 400 degrees F. Line a sheet pan with aluminum foil or parchment paper. Use a very sharp knife to cut the very top and bottom of the squash and then slice it lengthwise. Scoop out the seeds and any loose inner strands.
  • Drizzle the inside of the squash with some olive oil, salt, and pepper. Then, place them cut side down on the sheet pan. Bake for 40 to 60 minutes until the cut sides are golden and you can fluff the strands away from the skin easily with a fork.
  • When the squash has cooled down a bit, use a fork to pull all the spaghetti strands away from the skin. Discard the skin.

While cooking the spaghetti squash:

  • Prepare and cut the other vegetables. In a separate small bowl, combine all the sauce ingredients. Set it aside.
  • Heat the olive oil and toasted sesame oil in a high sided skillet over medium heat. When hot, add the chicken. Season each side of the chicken with salt and pepper. Then, allow it to cook through and brown on both sides. Remove the chicken and set it aside.
  • Add the mushrooms, carrots, and peppers to the hot skillet. Allow them to soften about 5 minutes. Add in the scallions, garlic, ginger, and a sprinkle of sesame seeds. Cook for 30 seconds, stirring occasionally so it does not burn. 
  • Pour the sauce over the vegetables and give them a stir to coat them in the sauce. Add in the spaghetti squash strands and stir again. Allow it to cook for another minute.
  • Remove the skillet from the heat and top the cooked thai peanut squash with some lime juice and a sprinkle of sesame seeds. Add the cooked chicken on top and garnish with crushed peanuts.

Notes

  1. Spaghetti squash can be found in the produce aisle at nearly any grocery store. It’s generally in season in the fall, but I’ve been able to find it year-round.
  2. Make sure to use natural peanut butter. Far too many popular brands contain artificial ingredients, added sugar, and extra oils. Opt for a brand of peanut butter that only lists peanuts in the ingredients. This kind of PB is generally not as thick and lends to a creamier, silkier sauce.
  3. If you prefer a more natural sweetener than brown sugar, you can use honey, maple syrup, or agave instead.
  4. This recipe is tasty leftover the next day too. You can either reheat it quickly in the microwave or eat it cold like a pasta salad. Store leftover thai peanut spaghetti squash in an airtight container in the refrigerator for up to 5 days.
Keyword 30 Minute Dinner, Healthy Chicken Recipe, Pad Thai, Peanut Sauce, Spaghetti Squash, Weeknight Meal

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4 Comments

  1. 5 stars
    I’ve never cooked spaghetti squash before but wanted something delicious and healthy so gave this a try and was not disappointed! Also love that you can make it without the chicken as a vegetarian option.

  2. 5 stars
    I think this is my favorite recipe. Everyone loved it which means no leftovers. Next time, I will double the ingredients and try it with a little kick. So much flavor.

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