Spaghetti Squash Thai Style


Welcome to PureFormulas’ Superfood Cooking Challenge, where we challenge you to start your year on the right foot and cook your way to a healthy new you! Most people see January as the month to start the new diet…We say throw the new diet out the window and become familiarized with your kitchen and superfoods!

Spaghetti…A big favorite for most but unfortunately can be a little limiting when it comes to the nutrients you can get from having bowls of spaghetti on a regular basis. Spaghetti squash on the other hand, cannot only provide you with great nutrients but if done right, can  feel like you are eating spaghetti al dente amazingly enough. The only lengthy part is the cooking of the squash since it can take a little over an hour depending on the size. But to speed things up, you can always make the sauce and set the table while the squash is in the oven, that way you have everything ready by the time the timer ticks! If you enjoy Thai flavors, then you will love it even more in this healthy spaghetti squash Thai style.

Check our Superfood guide to know more about the superfoods used in this recipe.



Spaghetti Squash Thai Style
Serves 4
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For the spaghetti squash
  1. 1 spaghetti squash
  2. Olive oil
  3. 1 large head of broccoli
  4. 5 bok choy leaves chopped
  5. 1 cup edamame beans
For the sauce
  1. 1 cup coconut milk
  2. 3 garlic cloves
  3. 1/2 cup peanut butter
  4. 1/2 tablespoon ginger
  5. 1 tablespoon raw coconut aminos (or soy sauce)
  6. 1/2 tablespoon balsamic vinegar
  7. 1/2 tablespoon honey
  8. 1/2 teaspoon white pepper
To garnish
  1. 1/4 cup green onions
  2. 1/2 cup chopped peanuts
  1. Preheat oven to 400 degrees F.
  2. Cut spaghetti squash in half, remove the seeds, drizzle with a little olive oil, and place on baking sheet covered with aluminum cut side down. Optional: you can also cook the squash first and then cut in half and remove seeds.
  3. Cook squash until tender. Depending on the size, it takes about an hour to cook. Leave for longer if when you scrape with a fork, the strands don't come out easily.
  4. In a medium pan, steam the edamame beans and broccoli with a little bit of water in medium heat and set aside.
  5. In a medium pan, stir-fry with very little olive oil the bok choy leaves and set aside.
  6. Let spaghetti squash cool for a few minutes and scrape with fork around the edges until you are able to separate the spaghetti squash from the peel and place it in a plate to serve (it should look a little like spaghetti).
  7. In a blender, mix the sauce ingredients until smooth and pour over spaghetti squash.
  8. Add the edamame beans, broccoli, bok choy, and top with peanuts and green onions.
Adapted from Shared Appetite
Adapted from Shared Appetite