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Thai peanut spaghetti squash topped with chicken and peanuts.

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!
Course Main Course
Cuisine American, Asian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 225kcal
Cost $15


  • large skillet


For the Spaghetti Squash:

  • 1 large spaghetti squash (or 2 small)
  • 1 tablespoon olive oil
  • 1 teaspoon 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 tablespoon scallions sliced
  • 3 garlic cloves minced
  • 1 teaspoon 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 tablespoon low sodium soy sauce
  • 2 tablespoon water plus extra if needed for thinning
  • 2 tablespoon rice wine vinegar
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon brown sugar


  • 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.


  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.


Calories: 225kcal | Carbohydrates: 16g | Protein: 13g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 307mg | Potassium: 436mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2367IU | Vitamin C: 20mg | Calcium: 48mg | Iron: 1mg