Thai Peanut Curried Spaghetti Squash

Once again, we have a recipe with the miracle vegetable! Or gourd…or whatever it is. Anyway, I have utilized the wizard-like properties of the spaghetti squash yet again to create a delicious wheatless dish. If you could eat Thai food for breakfast like yours truly, this is definitely a recipe you’ll enjoy.

1 medium-large spaghetti squash
2 cups frozen broccoli florets, thawed
3/4 cup frozen peas, thawed
1/2 cup shredded carrots
1 block tofu, drained & pressed
3 tbsp soy sauce
3 tbsp peanut butter
1/2 cup almond milk
2 tsp curry powder
1 tbsp garlic powder
1 clove fresh garlic, minced
salt & pepper
1 tbsp canola oil
1/4 cup chopped green onions
2 tbsp fresh cilantro
2 tbsp chopped peanuts
cayenne pepper as desired if you like it spicy!

Preheat the oven to 375. Place the spaghetti squash on a cookie sheet, and prick on all sides with a knife. Heat the squash in the oven for 1 hr 20 min, turning the squash over once halfway through.

Once the squash has cooled enough to touch, slice it in half lengthwise. Scoop out the goopy pulp and seeds with a spoon and throw away. Once all the seeds and pulp are gone, scrape the sides of the squash with a fork until you get to the skin to get the “noodles.” Place these noodles aside in a bowl.

Heat oil in a wok over medium-high heat. Meanwhile, sprinkle cubes of tofu with garlic powder, salt, and pepper. Once oil is hot, add cubes to the wok and sautee until all sides are browned and crispy.

Add fresh minced garlic, broccoli, carrots and peas, and sautee for 2-3 minutes. Add spaghetti squash noodles. Lower heat to medium, and add soy sauce, peanut butter, almond milk (I’m not a coconut fan, even though coconut milk is traditionally used in Thai dishes), and curry powder.

Sautee this mixture until all ingredients are hot and very aromatic. Taste as you go, and adjust ingredients as necessary. (This was my first time making this, so I definitely will be doing recipe adjustment in the future!)

Turn off the heat and mix in your fresh cilantro. Scoop desired amount into bowl, and top with additional cilantro, green onions, and chopped peanuts.

I hope you enjoy this dish as much as I did! Look for updates to this recipe in the future, and offer any suggestions…I’m always looking for ways to make my food tastier!

And then Stephen hijacked my camera while I was eating, and caught an expression of extreme seriousness on my face. I’m really serious about food you guys….really.

Tags: , , , , , ,

Categories: Gluten-Free, Vegan, Vegetarian

Author:Danielle Kay Riendeau

Photographer & designer. Vegetarian & Gluten-Free Food Blogger at Pink Troll Kitchen.


Subscribe to our RSS feed and social profiles to receive updates.

One Comment on “Thai Peanut Curried Spaghetti Squash”

  1. November 28, 2012 at 1:50 pm #

    yeah baby! spaghetti squash for fucking EVER. i just made it for the first time last week and was just around wp searching for a good curry recipe when i stumbled across your blog. amazing. i’m making this tonight. big love!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: