A creamy (and gluten-free) sweet and spicy peanut sauce is drizzled over crispy and tender roasted broccoli and spaghetti squash. Add in your favorite protein, like grilled chicken breasts if you’d like. It’s the perfect easy 30-minute meal combination of Asian meets healthy!
So the Hubster gets hankerin’s every once in a while {even though it seems like I get them all. the. time.}. Hubby asked me to make him the Cashew Chicken recipe that went over so big in our fam a while back. Sure thing!
But… I didn’t have all the ingredients. So, I concocted a similar-vibed {did I just make up a new word?} meal. Instead of cashews, I had peanuts. And instead of a skillet, I needed to roast this spaghetti squash that had been screaming at me on our kitchen counter. So basically it’s nothing like that recipe that he had in mind. But it tasted just as good!
A little of this spicy peanut drizzle goes a long way with the spaghetti squash. It's not overly spicy, so adding a few extra crushed red pepper flakes to the very top of the dish is what we usually do, along with peanut crumbles and sesame seeds. Oh hey taste buds!
Spicy Peanut Spaghetti Squash
Ingredients
- 1 spaghetti squash, halved long-way (hot dog-style) and de-seeded
- 4 cups broccoli florets
- ¼ cup sweet onion, diced
- ½ tablespoon olive oil
- 2 tablespoon GF peanut butter, we do the "all-natural" thang
- 3 tablespoon GF soy sauce
- 2 tablespoon fresh lime juice
- 2 teaspoon honey
- ½ teaspoon fresh grated ginger
- 2 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes
- sesame seeds and peanut crumbles for garnish
Instructions
- Preheat your oven to 425*F. Place the spaghetti squash halves cut-side down, on a baking sheet.
- In a bowl, combine the broccoli, onion, and oil until coated. Place the broccoli mix on the baking sheet with the squash. Bake for 20-25 minutes, or until the veggies start to become brown around the edges (and the squash becomes slightly tender).
- While the veggies are cooking, combine the peanut butter, soy sauce, lime juice, honey, ginger, garlic, and crushed red pepper flakes and mix until smooth and creamy.
- Once the veggies have cooked, fluff the spaghetti squash with a fork until the insides have produced spaghetti-like strands.
- Plate the veggies and drizzle the sauce, peanut crumbles, and sesame seeds on top. Serve with your favorite protein and enjoy it messy!
Oh wow!! That looks seriously good!!! love the spicy peanut sauce in this.
It is really good! One of my favorites for easy weeknight meals!
I always love your recipes - so creative!! Love the spicy peanut sauce in this - it's always one of my favs!
Yum! I'm trying to add squash back into my diet after a year long elimination diet to figure out all of my food intolerances and this may just have to be my first squash recipe to try! Thank you!
oh I so wish we had spaghetti squash here in the UK! I love peanut sauce and have my own version of it. I keep reading American blog who use spaghetti squash and am so envious of them as they look so much fun to eat! Hopefully I'll hunt one down one day and I can make this 🙂
I love cooking with spaghetti squash, but I've never tried combining it with peanut flavour! Very unusual, I should try!
That spicy peanut sauce is what calls my name! Love this gorgeous, healthy and delicious meal! Sharing!