Save These Thai Peanut Spaghetti Squash Boats have become a go-to in my kitchen for bringing bold flavors to the table while keeping things light and nourishing. With a silky peanut sauce and an abundance of colorful vegetables, this meal transforms humble squash into something truly special. I love making these boats when I want a filling, veggie-packed main dish with a taste of Southeast Asia, minus the takeout.
Whenever I make this for friends, the serving presentation always gets oohs and aahs. My family first tried these boats on a chilly weekend and it instantly became the dish we crave when we want something comforting but still good-for-you.
Ingredients
- Spaghetti squash: Two medium Choose firm squash with unblemished golden skin They create the perfect edible bowl with tender noodle-like strands
- Olive oil: Adds richness and helps caramelize the edges of the squash Opt for extra-virgin for more flavor
- Salt and black pepper: Essential for seasoning the squash and enhancing all the flavors Use sea salt and freshly cracked pepper if possible
- Red bell pepper: Thinly sliced for sweetness and vivid color Pick peppers that feel heavy for their size and have glossy skin
- Shredded carrots: Add crunch and vibrant orange color Pre-shredded saves time but fresh has the best snap
- Snap peas: Halved for crisp texture and a dose of green Choose bright green pods with no wilting
- Green onions: Sliced for mild onion flavor and a pretty garnish Use both green and white parts for extra taste
- Cilantro: Chopped fresh for herbal brightness Go for leaves with no yellowing or limpness
- Roasted peanuts: Roughly chopped for salty, nutty crunch Buy roasted unsalted and chop just before serving for best texture
- Creamy peanut butter: The backbone of the Thai-inspired sauce Use natural peanut butter with minimal added sugar
- Soy sauce or tamari: Salty depth to balance the peanuts Choose tamari for gluten-free or low sodium options
- Rice vinegar: Adds tang to the sauce Look for unseasoned for better control of flavors
- Lime juice: Gives fresh zing Squeeze from a ripe lime for brightness
- Honey or maple syrup: Sweetens and balances spice Use maple syrup for a vegan dish
- Toasted sesame oil: A little goes a long way for nutty aroma Be sure it is toasted for true flavor
- Sriracha or chili garlic sauce: For taming or ramping up the heat Adjust to your personal taste but taste the sauce as you go
- Warm water: Used to thin out the peanut sauce until perfectly creamy Add just enough for a pourable consistency
Instructions
- Prepare and roast the squash:
- Preheat your oven to four hundred degrees Fahrenheit or two hundred Celsius Line a baking sheet with parchment Cut each spaghetti squash in half lengthwise using a large sharp knife Scoop out the seeds Then brush the cut sides with olive oil and sprinkle with salt and pepper
- Roast the squash:
- Lay the squash halves cut side down on your prepared baking sheet Roast for thirty five to forty minutes until the flesh is tender and the strands pull away from the shell easily with a fork Cool slightly
- Make the peanut sauce:
- While the squash is roasting grab a mixing bowl and add the peanut butter soy sauce rice vinegar lime juice honey or maple syrup toasted sesame oil and sriracha Whisk everything together until smooth Add one to four tablespoons of warm water until your sauce reaches a nice pourable texture It should cling to a spoon but still drizzle
- Mix the vegetables:
- In a large bowl combine the thinly sliced red bell pepper shredded carrots halved snap peas and about half of the sliced green onions Toss to evenly mix now it is ready to join the squash
- Pull the squash strands:
- Once the squash halves are cool enough to handle use a fork to gently scrape the flesh into spaghetti-like strands Leave about a half inch border to keep the squash boat sturdy Move the strands to your mixing bowl with the vegetables
- Toss with sauce:
- Pour most of the peanut sauce over the veggie and squash mixture Toss gently so everything is evenly coated Add more sauce if needed but save a bit for drizzling at the end
- Assemble the boats:
- Spoon the coated vegetable and squash mixture back into each squash shell Press gently to fill well Drizzle the reserved sauce over the tops for flavor and shine
- Garnish and serve:
- Sprinkle chopped peanuts fresh cilantro and the remaining green onions generously over the boats Serve warm and dig in with a fork right from the shell
Save The peanuts in the sauce and garnish are what won my family over even the kids love the creamy crunch It has become the recipe I make when I want everyone to clean their plate and then ask for more
Storage Tips
These boats are best enjoyed fresh but leftovers keep well in the fridge Store the filled boats in an airtight container Refrigerate for up to three days To reheat cover with foil and warm in a three hundred fifty degree Fahrenheit oven or microwave individual portions until hot Pro tip reheat sauce separately and drizzle on before serving
Ingredient Substitutions
No snap peas Try chopped broccoli or green beans If you are out of peanut butter almond butter makes a tasty swap For those avoiding soy tamari or coconut aminos deliver the same savory depth Maple syrup is great for a vegan version and for a nut-free sauce try sunflower seed butter
Serving Suggestions
Serve these boats as a hearty main dish or pair with a simple cucumber salad for crunch A scoop of jasmine rice alongside turns it into a bigger feast They also go great with refreshing Thai iced tea or sparkling water with lime
Cultural and Seasonal Notes
This dish draws on the lively flavors of Thai street food peanut rich satay sauce and market fresh vegetables come together in a new way Using spaghetti squash as a base is a Western twist and it is perfect in cooler months when squash is in season Spring vegetables like asparagus or summer zucchini can also find a place in this dish
Save One time I rushed the sauce and it turned out a little lumpy so now I whisk it extra long The nutty aroma when the boats are baking is a signal to gather everyone at the table for a cozy colorful meal
Recipe FAQ
- → How do I make the peanut sauce creamy?
Whisk peanut butter with soy sauce, rice vinegar, lime juice, honey, sesame oil, and sriracha. Add warm water gradually until smooth.
- → Can I add extra protein?
Yes, sautéed tofu or grilled chicken work well as protein additions to complement the squash and veggies.
- → Is this dish gluten-free?
Use tamari instead of regular soy sauce to keep the dish gluten-free. Always check labels for allergens.
- → What is the best way to roast spaghetti squash?
Halve the squash, remove seeds, brush with olive oil, season, and roast cut-side down until tender, about 35–40 minutes.
- → What can I serve alongside these boats?
Pair with a crisp Riesling or a refreshing Thai iced tea to enhance the rich and spicy flavors.
- → How do I control the spice level?
Adjust the amount of sriracha or chili garlic sauce added to the peanut sauce according to your taste preferences.