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Thai Spaghetti Squash

January 23, 2015 By Rebekah Stark Leave a Comment

I’m quite bad at following recipes. I often find one that I have everything, but 1 item and so I decide to c hange it up and add my own items to replace it.

Then it becomes my very own creation recipe, and because I’m so organized I write it all out on a pretty recipe card and store it. Maybe that part is only in my mind . . .

But with this recipe I decided to actually follow a recipe down to an exact pinch of salt.


thaiss1-e1421551713863

 

Why did I chose this one recipe to actually follow? Because spaghetti squash is still pretty new to me. There’s still a lot that’s unknown about how to go about cooking it correctly. I’ve tried many ways . . . crock pot, stove top . . . but my favorite is roasting it. I’m no professional, but after a few times here’s a few things I’ve learned so far . . .

1. split it in half to cut your time in half

2. put a little water in the bottom of the pan to help the squash be tender

3. roast those seeds with some sea salt . . . yum!

4. pull the squash flesh gently from the peel before separating into noodles. this will help them come out longer.

IMG_5437-e1421551805316

 

Do you have any spaghetti squash recipes? How about tips or tricks?

Print
Thai Spaghetti Squash

Thai Spaghetti Squash

Ingredients

  • 1 spaghetti squash
  • 1 tablespoon olive oil
  • ½ cup peanut butter
  • 1 cup coconut milk
  • 2 cloves garlic
  • ½ tablespoon fresh ginger
  • 1 tablespon soy sauce
  • ½ tablespoon rice wine vinegar
  • ½ tablespoon sugar
  • ½ teaspoon crushed red pepper flakes
  • 1 lime, juiced
  • ½ cup chopped peanuts, for garnish (optional)
  • Kosher salt
  • Freshly ground black pepper

Instructions

  1. Preheat oven to 400°F. Carefully cut your spaghetti squash in half with a large, sharp knife. Remove seeds and stringy guts, and brush the cut sides of the squash with 1 tablespoon of olive oil. Season with Kosher salt and freshly ground black pepper. Place spaghetti squash, cut side down, on an aluminum-lined baking sheet and roast until tender, about 45-60 minutes.
  2. To test if your squash is done, scrap the flesh with a fork. If the strands come off easily, it's done. Let the cooked spaghetti squash cool for about 5 minutes, then scrape all the flesh into a beautiful pile of spaghetti strands. Taste and season with some more Kosher salt and pepper if needed.
  3. Place peanut butter, coconut milk, garlic, ginger, soy sauce, rice wine vinegar, sugar, crushed red pepper flakes, and lime juice into a blender. Blend on high until completely smooth. Add a little more coconut milk if a thinner consistency is desired.
  4. Divide squash among four bowls. Drizzle with peanut sauce and sprinkle with peanuts.
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http://mycookingspot.com/thai-spaghetti-squash/

 

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Rebekah Stark

Bex is Hoosier girl, wifey to Scott, aunt to 7 handsome guys and 2 gorgeous gals, popcorn eater, makeup lover, and target shopper by day. She has a passion for frugally creating pretty things from the inside out and sharing those with others. When she sees a recipe, she instantly wants to know how to make it healthier … unless it’s cake or popcorn then she just wants to eat it. And when she sees a neglected piece of furniture or décor she instantly wants to show it some love and make it as pretty as it used to be. Bex blogs over at Butcher’s Niche about all things cooking, crafting, fashion, beauty, and life.
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Filed Under: Entrees, Recipes, Sides

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