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Asian Peanut Spaghetti Squash Stir-Fry

Asian Spaghetti Squash Stir-Fry | snappygourmet.comTo make up for all the holiday and Christmas cookie recipes I’m about to throw at you over the next couple of weeks, I thought I’d first start off with a healthy recipe!  I don’t know why I don’t cook more with spaghetti squash.  It’s easy to make and delicious!  It’s a great change from pasta with a very mild flavor that goes well with so many flavor combinations.  This Asian Peanut Spaghetti Squash Stir-Fry is quick enough for a weeknight meal and bursting with flavor!  It’s easy to change with your family’s favorite vegetables and/or protein!

The hardest part about this recipe is trying to cut through the spaghetti squash.  Make sure you use a sharp knife and be careful!  Once you get it cut in half, scoop out the seeds.

Place the squash in a large microwave safe pan with the cut side down.  Add a little water to the pan and microwave on high for about 10-15 minutes or until soft.

Let the squash cool a little so that you can handle it.  Then using a fork, remove the inside of the squash in long threads.  It should come right out.

Meanwhile, cook the chicken and garlic in a large skillet.  You could substitute any kind of ground/chopped meat.

I added mushrooms, green pepper, and red onion but you can use any veggies you want in this recipe.

Add the veggies to the pan and cook until they start to cook through but still a little firm.

When everything is cooked to your desired doneness, add the soy sauce, peanut butter, lime juice, ginger, and pepper flakes. A little bit of lime juice really adds a nice freshness to this recipe!

Before serving add some fresh cilantro and chopped peanuts.  Easy and yummy!!

 

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Asian Peanut Spaghetti Squash Stir-Fry
4.8 from 12 reviews
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Prep time:
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Serves: 4-6
An Asian spin on spaghetti squash that is easy to make and healthy!
Ingredients
  • 1 large spaghetti Squash
  • 1 tablespoon olive oil
  • 3 garlic cloves minced
  • 1 lb. ground chicken
  • 1 (8oz.) package mushrooms, sliced
  • 1 large green pepper, seeds removed & thinly sliced
  • 1 red onion, cut in half & thinly sliced
  • ⅓ cup reduced sodium soy sauce (choose a gluten-free brand variety if you're gluten-free)
  • 2 tablespoons peanut butter
  • 1 tablespoon lime juice
  • Dash ground ginger
  • Dash red pepper flakes
  • ½ cup fresh cilantro, chopped
  • ¼ cup peanuts, finely chopped
Instructions
  1. Cut squash in half lengthwise with a sharp knife. Remove seeds with spoon. Place squash, cut side down in a microwave safe pan. Add about ¼ cup of water to pan and cover pan with plastic wrap. Microwave on high for about 10-15 minutes or until squash is soft. Cool slightly. Using a fork, remove squash in long strands.
  2. Meanwhile, place large skillet over medium-high heat. Add oil. Cook garlic and chicken, while crumbling chicken, for about 3-5 minutes or until chicken is about cooked through. Add mushrooms, green pepper, and onions to pan and cook another 4-6 minutes or until vegetables and meat are cooked through.
  3. Add soy sauce, peanut butter, lime juice, ginger, and pepper to pan and stir to combine. Add squash and stir to coat. (if you don’t have enough room in your pan, combine in a large mixing bowl).
  4. Top with cilantro and peanuts before serving.
Notes
SNAPPY TIPS: If you don’t have a large skillet, cook the chicken and veggies separately then combine in a large mixing bowl at the end.

SNAPPY SUBSTITUTIONS: Instead of mushrooms, peppers, and onions, you can substitute any of your favorite vegetables. You could also substitute any ground or chopped meat instead of ground chicken.

 

Comments

  1. 1

    I really like this idea. Always good for something a little lighter!

  2. 2

    This recipe rocks! I am jumping for joy elated to report that the Asian peanut spaghetti squash stir-fry I made using your wonderful recipe was successful. So thank you, thank you. It’s no doubt due to your terrific and easy-to-follow instructions.

    Thank you for this and on behalf of everyone here who appreciates your blog a holiday toast to you and your family…

    May peace and plenty and prosperity be the first
    To knock on your door.
    May you be granted your every Christmas wish
    May you be blessed with a magic good luck kiss
    May you be graced with with an ever flowing river of good cheer
    May you help spread the Christmas spirit far and near.

    Jamie

  3. 3

    This looks fantastic!!

  4. 4
    meyers lemons in california says:

    This recipe makes my heart flutter. I noticed you use olive oil instead of extra virgin olive oil. I have read that extra virgin olive oil is one of the most powerful anti-inflammatory foods in existence. Does it matter which one you use? Does it make any difference in flavor?

    Derek Meyers

    • 5
      snappygourmet says:

      It’s only 1 tablespoon of olive oil, so any kind of olive oil or oil you have would probably work fine.

  5. 6

    LOVED this recipe!! Quick and super easy and the leftovers tasted even better the next day! Instead of the green pepper I used an orange bell pepper (that’s what I had on hand) and threw some broccoli in too. Delicious!!

  6. 7

    My boyfriend and I loved this recipe. I added a couple of tablespoons of Sriracha to add a little kick. Thanks for the post. I’ll be making this again!

  7. 8
    Samantha says:

    Made this tonight- was fantastic. thanks for the great recipe!

  8. 9

    Just made this! Awesome recipe!!

  9. 10

    this is one of my favorite comfort food recipes. thanks for posting. i add Sriracha as well. gives it a kick. :)

  10. 12

    Loved your recipe. Very nice presentation and good explanation.

  11. 13
    Stephanie says:

    This was wonderful! Husband is not a spaghetti squash fan (I’ll eat it, but I don’t LOVE it), and the texture of the sauce really hides the somewhat “different” texture of the squash. Wonderful flavor, goes together easily, and pretty common ingredients!

    • 14

      Thanks so much Stephanie! Happy to hear you enjoyed it! Spaghetti squash has definitely grown on me the last few years. :)

      • 15

        Would you mind if I posted your link for this recipe on my website so I can find it again later easily and share it with my friends? Just love this stuff! Husband is getting some fresh farm-raised spaghetti squash from work tonight, and I’m making this with the Lettuce Wrap recipe I have on my blog for lunch tomorrow. YUM!

        (And I think I forgot to give you five stars last time, so I’d better do it now!)

  12. 17

    Since I “discovered” this recipe at the beginning of January, I must have made it 15 times, with slight variations. Following WW diet, and it gives you a big bowl of food which tastes wonderful!

  13. 19

    My husband brought home a spaghetti squash and the only way I have had it was roasted with butter and Parmesan cheese. I was looking for something different to try with it and came across your recipe. My husband loves Asian food so he was excited about this recipe. It was absolutely DELICIOUS!!! We couldn’t believe how well the spaghetti squash worked in this recipe. Soooo glad I came across this gem, thank you very much for sharing!

    • 20

      Jill, that is so sweet! Thank you so much for the nice message! Totally made my night! And I have to say, I’m super impressed that your husband brought hom a spaghetti squash!

  14. 21

    Thanks for posting! Looking for a quick lunch with leftovers and your recipe totally repurposed them into a delicious peanutty power lunch. Had to sub roast pork for chicken, shredded carrots & broccoli for mushrooms (not really a sub but had to get rid of LO), red pepper for green pepper.

  15. 23

    We enjoyed the taste, but…the peanut butter sauce makes it all look a gooey brown color–. I would make as side dish without the meat, drain the spaghetti squash well, spread on a warm plate, and put the vegetables with sauce on top of the squash

  16. 25

    Delicious! I’m not fond of Pad Thai, but this is terrific. We made these substitutions, based on what we had on hand:
    7.5 oz can of salmon substituted for the chicken
    1 teaspoon grated ginger root substituted for the ginger spice
    Chopped chard stems substituted for mushrooms
    Fishsauce substituted for some of the soy sauce
    Fresh dill substituted for the cilantro
    Lemon juice substituted for the lime juice

    Thank you!

  17. 27

    Fabulous!!,

  18. 28
    Dawn Stout says:

    Wow, you guys all sound so happy. I love all the lovely comments! I bought a harvest box at my local farm and this box has spaghetti squash. I had no idea what to do with it so I found this recipe. It looks delicious. I’m not a very good cook but I will try my best and report back.

  19. 29

    I’ve been looking for new ways to prepare spaghetti squash and this was awesome. Used coconut oil instead of olive oil which seemed to add some sweetness and added cayenne and sriracha. Fantastic! Great recipe for using up your store of vegetables in the fridge before they go bad.

  20. 31

    This was so delicious!! And pretty easy to make! Thanks for the great recipe!

  21. 33

    This recipe was so delicious! I stumbled upon it during a Google search for something different to use my spaghetti squash with. I’m glad I tried it!

    I made a few minor changes:
    – used chopped up chicken breast instead of ground chicken
    – used red and yellow bell peppers instead of green, added broccoli and matchstick carrots
    – used fresh ginger
    – added a little Texas Pete because I like a little extra spice (I didn’t have Sriracha)
    – added a bit more lime juice. I used bottled lime juice for the amount it called for, then one lime of fresh juice in addition.

    This is definitely being added to my cookbook! :)

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