Asian Peanut Spaghetti Squash Stir-Fry, an easy homemade low-carb healthy spaghetti squash recipe full of flavor! Learn how to make spaghetti squash in the microwave and turn it into an easy stir-fry like a spaghetti squash pad thai with lots of vegetables, lean ground chicken, and a homemade stir fry sauce with peanut butter.
I hope you enjoy this Asian peanut Spaghetti Squash Stir-Fry recipe as much as I did! This easy and healthy Asian Peanut Spaghetti Squash Stir-Fry recipe is to make up for all the cookie and dessert recipes I’ve posted. It’s all about balance right? I also have a great vegetarian or side dish creamy spaghetti squash recipe, Creamy Mushroom Spaghetti Squash.
I don’t know why I don’t come up with more healthy spaghetti squash recipes! Spaghetti squash is easy to make and delicious! To be honest though, it took me a little while to like it. I am Italian after all, so substituting some for pasta, took me some time to accept.
I will admit though spaghetti squash is great change from pasta. If you’re wondering what spaghetti squash tastes like, I find that it has a very mild flavor that goes well with so many flavor combinations.
This Asian Peanut Spaghetti Squash Stir-Fry recipe 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! It’s similar to a spaghetti squash pad thai recipe and loaded with lots of vegetables that you can change up based on your preferences and an easy homemade stir-fry sauce with peanut butter.
How to Cut Spaghetti Squash:
The toughest part about cooking spaghetti squash is cutting it in half to cook. You can slit holes in it and bake in the oven to allow the steam to escape, but I just get a sharp knife and cut the spaghetti squash in half lengthwise.
Be very careful when cutting the spaghetti squash. Similar to a pumpkin, it can be tough to cut in half so make sure you have a sharp knife and you watch your fingers.
How to Cook Spaghetti Squash:
If you’re wondering how to cook a spaghetti squash, there are many ways! Some people microwave spaghetti squash and some roast or bake in the oven. You can even cook spaghetti squash in your crock pot or slow cooker. For this recipe, I decided to microwave the spaghetti squash. But you can see my How to Cook Spaghetti Squash for other options including my easy Instant Pot Spaghetti Squash.
How to Microwave Spaghetti Squash:
Cut the spaghetti squash in half, remove the seeds, then place the spaghetti squash in a large microwave safe pan with the cut side down. I love Pyrex glass baking dishes for this. Add a little water to the pan, cover somewhat loosely with plastic wrap, and microwave on high for about 10-15 minutes or until soft.
Depending on the size of your spaghetti squash you may need to cook it a little longer. I’d suggest checking on it every now and then.
How to Prepare Spaghetti Squash:
After you cook the spaghetti squash, either in the microwave, or another method, be sure to let it cool slightly. Then using a fork, remove the inside of the spaghetti squash in long threads. It should come right out. If it’s not, then it’s probably not cooked enough.
How to Make Spaghetti Squash Stir-Fry:
While you’re cooking the spaghetti squash in the oven, start cooking the ground chicken and garlic in a large skillet.
You could substitute any kind of ground/chopped meat or omit the meat all together for a vegetarian meal. Ground pork or even shrimp would be great too!
You can use any kind of vegetables you’d like to this Asian Peanut Spaghetti Squash Stir-Fry. I added mushrooms, green pepper, and red onion but like I said 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 through make the homemade stir-fry sauce by adding the soy sauce, peanut butter, lime juice, ginger, and pepper flakes to the pan. A little bit of lime juice really adds a nice freshness to this recipe!
Stir in the cooked spaghetti squash then before serving add some fresh cilantro and chopped peanuts.
And there you go, an easy and healthy spaghetti squash stir-fry recipe that is perfect for a family dinner!
I hope you enjoy this easy spaghetti squash recipe!
Check out this quick video to see how easy this Asian Peanut Spaghetti Squash Stir-Fry is to make…
Let me know if you make it and what you think of this homemade stir-fry.
Asian Peanut Spaghetti Squash Stir-Fry
Ingredients
- 1 large spaghetti squash
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 pound ground chicken
- 8 ounces mushrooms sliced
- 1 large green pepper seeds removed & thinly sliced
- 1 red onion cut in half & thinly sliced
- 1/3 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
- 1/2 cup fresh cilantro chopped
- 1/4 cup peanuts finely chopped
Instructions
- 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 1/4 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.
Notes
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
Connie says
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!
Lisa Huff says
Thanks Connie! Glad you enjoyed!
Hope says
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
Lisa Huff says
Glad you enjoyed it. Yes, the pb does turn it brown like the color in the photos.
rhonda says
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.
Lisa Huff says
Thanks Rhonda! Glad you enjoyed it!
Jill H. says
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!
Lisa Huff says
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!
Cathy says
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!
Lisa Huff says
Cathy, thank you so much! You made my day! :)
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!
Lisa Huff says
Thanks so much Stephanie! Happy to hear you enjoyed it! Spaghetti squash has definitely grown on me the last few years. :)
Stephanie says
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!)
Lisa Huff says
Hi Stephanie! You are more than welcome to post a link to the recipe. I’d just ask that you not post the recipe in its entirety. Thanks :)
Nithya says
Loved your recipe. Very nice presentation and good explanation.
ellyn says
this is one of my favorite comfort food recipes. thanks for posting. i add Sriracha as well. gives it a kick. :)
Lisa Huff says
Thank you so much Ellyn! So sweet of you! I’m looking forward to creating more dishes after the holidays. :)
Liesl says
Just made this! Awesome recipe!!
Samantha says
Made this tonight- was fantastic. thanks for the great recipe!
Ellie says
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!
Jennie says
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!!
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
snappygourmet says
It’s only 1 tablespoon of olive oil, so any kind of olive oil or oil you have would probably work fine.
Lizzie B. says
This looks fantastic!!
Jersey Girl Cooks says
I really like this idea. Always good for something a little lighter!