Delicious Living
  • 3 to 3 1/2 pounds spaghetti squash
  • 1 teaspoon olive oil
  • 3 tablespoons toasted sesame oil
  • 3 tablespoons grated fresh ginger
  • 2 large cloves garlic, minced or pressed
  • 1 teaspoon ground coriander
  • 1 medium-large Fresno pepper, seeded and chopped
  • 2 medium-large Thai peppers, chopped (seed for less heat)
  • 1/2 teaspoon sea salt
  • 1/4 cup chopped fresh cilantro
  • chopped roasted peanuts and lime wedges, for garnish

Thai-Spiced Roasted Spaghetti Squash

Elisa Bosley | Delicious Living
  • Serves: 6 people
  • Calories per serving: 157

This warm squash salad combines spicy, sweet, and sour elements in a fresh balance that enlivens traditional roasted turkey. If your squash is larger, simply increase the sauce elements to compensate. For a harvest-theme presentation, serve the spiced squash in one of the hollowed-out squash halves.

  1. Preheat oven to 350˚. Cut squash in half lengthwise, remove membranes and seeds, brush lightly with olive oil, and place cut-side down on a parchment-lined baking sheet. Roast for 55–60 minutes, until flesh shreds easily with a fork. Cool slightly, remove flesh into strands with a fork, and set aside.
  2. In a large, deep sauté pan, heat sesame oil over medium-low heat. Add ginger, garlic, coriander, and peppers; sauté until fragrant and tender, 3 minutes. Stir in salt. Add squash threads and toss; add cilantro and toss until well combined. Serve immediately, garnished with peanuts and a squeeze of lime.

PER SERVING:157 cal, 8g fat (3g mono, 4g poly, 1g sat), 0mg chol, 2g protein, 20g carb, 0g fiber, 241mg sodium


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