Spaghetti Squash With Peanut Sauce and Soy-Roasted Seeds

  • Prep Time: 10m
  • Cook Time: 40m
  • Total Time: 50m
  • Serves: 2 people
  • Yield: 2 spaghetti squash bowls


  • 1 spaghetti squash
  • 1/8 tsp. white vinegar
  • 1/4 tsp. honey
  • 1/4 tsp. ground ginger
  • 1/4 tsp. soy sauce
  • 2 tbsp. olive oil
  • 2 green onion
  • 2 sprigs of cilantro

Peanut Sauce Ingredients:

  • 1/2 c natural creamy peanut butter
  • 1 tbsp. soy sauce
  • 1/2 tsp. ground ginger
  • 1 tbsp. fresh lime juice
  • 1 tbsp. honey
  • 1/2 c water


  1. Preheat oven to 400.
  2. Cut in half and remove the seeds and set them aside (I use my hands. Sometimes they're your best tool).
  3. Set spaghetti squash halves with the insides facing up on a baking sheet with parchment paper. Drizzle with olive oil, and sprinkle with salt & pepper.
  4. Bake for 30 minutes.
  5. Separate any stringy bits from the seeds, then wash and drain.
  6. Dry slightly with paper towel.
  7. In a small dish, mix the seeds, 1/4 tsp soy sauce, 1/4 tsp ground ginger, 1/8 tsp white vinegar and 1/4 tsp honey. Let sit until the spaghetti squash has been cooking 30 minutes.
  8. Add the seeds to the baking sheet and bake everything an additional 10-15 minutes.
  9. In another small dish mix the peanut sauce ingredients. (Add more water if the sauce seems a bit thick).
  10. Using a fork, scrape out all the spaghetti "noodles" from the squash and into a bowl.
  11. Toss with the peanut sauce.
  12. Return noodles to the spaghetti squash skin (or a serving bowl).
  13. Garnish with the squash seeds, green onion and cilantro. Enjoy!

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