Spaghetti Squash Peanut Noodles
Try this Spaghetti Squash Peanut Noodles recipe, or contribute your own.
Try this Spaghetti Squash Peanut Noodles recipe, or contribute your own.
- 1/4 cup water
- 1/4 cup coconut sugar
- salt (to taste)
- 1 clove garlic (minced)
- 2 teaspoons toasted sesame oil
- 1 medium spaghetti squash
- olive oil (as needed)
- 1/4 cup parsley (or cilantro leaves chopped)
- 2 tablespoons crushed peanuts
- 14.5 ounces coconut milk (1 can)
- 2/3 cup natural (unsweetened peanut butter)
- 2 tablespoons soy sauce (tamari to make gluten-free or fish sau
- 2 tablespoons white vinegar (or apple cider vinegar)
- 2 teaspoons red curry paste
- Carbohydrate 0.61057499876124 g
- Cholesterol 0 mg
- Fat 4.64500499970581 g
- Fiber 0.34860000730361 g
- Protein 0.132929999730306 g
- Saturated Fat 0.662488499952346 g
- Serving Size 1 1 -5 serving (126g)
- Sodium 582.508499999393 mg
- Sugar 0.26197499145763 g
- Trans Fat 0.234382499926186 g
- Calories 43 calories
Step-by-step
- With a small sharp knife cut the spaghetti squash in half widthwise.
- Use a spoon or small knife to remove the seeds.
- Pour 1 cup of water into your Instant Pot. Add a trivet and place the 2 spaghetti squash halves on the trivet. Orientation doesnt matter too much, but I always do cut side up.
- Close the lid and turn the valve to sealing. Select the Manual setting and adjust to 10 minutes.
- Once the pressure cook cycle has finished, turn the valve to venting to quick release the pressure.
- Open the lid and pour out any liquid that may have collected inside the spaghetti squash halves. Test a few strands for doneness. You can always add a few more minutes for softer texture.
- Let the squash cool until comfortable to handle. Use a fork to loosen and scrape out the spaghetti squash noodles.
- Place all sauce ingredients in a medium saucepan and bring to a boil over medium-high heat. Then turn down to low and simmer for 5 minutes to thicken the sauce, while stirring almost constantly.
- Take off heat once thickened.
- Heat a skillet over medium heat. Add minced garlic, chopped parsley and 1/4 cup of the peanut sauce pan and combine. Add spaghetti squash and crushed peanuts, stir to combine and cook until heated through (about 2 minutes).
- Plate and garnish with a little more crushed peanuts and chopped parsley. Optionally, serve with veggies of choice. I used bean sprouts, sliced bell pepper and carrots. Drizzle with more peanut sauce as desired.
Spaghetti Squash Peanut Noodles: A Simple and Delicious Weeknight Meal
As a busy working mom, finding time to cook healthy and delicious meals can be a real challenge. Weeknights are often a whirlwind of homework, after-school activities, and the general chaos of family life. That's why I'm always on the lookout for quick, easy, and nutritious recipes that don't sacrifice flavor. This Spaghetti Squash Peanut Noodles recipe has become a lifesaver in my kitchen, a go-to meal that's both satisfying and surprisingly simple to make.
The beauty of this dish lies in its versatility. It's a blank canvas, ready for your personal touch. Feel free to experiment with different vegetables, add a protein like grilled chicken or shrimp, or adjust the spices to your liking. One night, I might add some crisp bean sprouts and vibrant bell peppers for a colorful crunch. Another night, I might opt for a simpler preparation, focusing on the rich peanut sauce and perfectly cooked squash noodles.
What makes this recipe truly special is the way it seamlessly blends healthy ingredients with incredible flavor. The spaghetti squash provides a healthy dose of fiber and vitamins, acting as a wonderfully light and nutritious base. The creamy peanut sauce adds a layer of richness and satisfies those cravings for something indulgent. I love the subtle hint of spice from the red curry paste, and the toasted sesame oil lends a beautiful aroma. All in all, this dish is a testament to the idea that healthy eating doesn't have to be boring.
The preparation is straightforward, even for those who aren't experienced cooks. I often make the peanut sauce ahead of time and store it in the refrigerator, which makes weeknight dinners even faster. The quick cooking time of the spaghetti squash in an Instant Pot makes this recipe exceptionally efficient, freeing up valuable time for other things.
Why this recipe works so well for busy families:
- Quick cooking time: The Instant Pot dramatically reduces the cooking time for the spaghetti squash.
- Minimal prep work: The ingredients are simple, and the preparation is straightforward.
- Healthy and nutritious: Packed with vitamins, fiber, and good fats.
- Delicious and satisfying: The creamy peanut sauce is a flavor bomb that everyone will love.
- Versatile and adaptable: Easily customizable to your taste preferences and dietary needs.
This Spaghetti Squash Peanut Noodles recipe is more than just a meal; it's a time-saver, a stress reliever, and a delicious way to nourish your family. So, try it out, and let me know what you think!
