To 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 pan. 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 |
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- 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
- 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
- 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.
- 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.
- 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).
- Top with cilantro and peanuts before serving.
I really like this idea. Always good for something a little lighter!
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
This looks fantastic!!
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
It’s only 1 tablespoon of olive oil, so any kind of olive oil or oil you have would probably work fine.
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!!
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!
Made this tonight- was fantastic. thanks for the great recipe!
Just made this! Awesome recipe!!
this is one of my favorite comfort food recipes. thanks for posting. i add Sriracha as well. gives it a kick.
Thank you so much Ellyn! So sweet of you! I’m looking forward to creating more dishes after the holidays.
Loved your recipe. Very nice presentation and good explanation.