An easy and healthy vegan recipe for a Thai-inspired spaghetti squash topped with broccoli, bok choy, edamame, and creamy peanut sauce.
It’s been a crazy couple of weeks.
Asheley and I enjoyed a rare outing to the movie theater for date night recently. Normally we just catch up on DVR or rent a movie through RedBox, but we were feeling extra crazy that night and splurged to see American Hustle. It may or may not have been due to Asheley’s minor obsession with all things Bradley Cooper.
We got home from the movies to find that a valve from our water heater broke and a whole lot of the carpet in the basement was squishing under our feet. This is where Asheley, my amazing and beautiful wife saved the day.
She had off from work the next couple of days anyway, so she got all Holmes on Homes on the situation, ripped up the carpet, removed the soaked carpet padding, rented an industrial fan and steam cleaner to dry and clean the carpet, and got a carpet guy to come over and re-lay the carpet down for us. All by herself. Isn’t she the best?
And then this past week, Asheley (and by pure association, I) enjoyed a lovely little vacation to the ER and then admission to the hospital. She’s totally okay and back to her normal self now, so no worries, but we literally just laid there (well she laid there and I sat in some ridiculously uncomfortable chairs) watching a bunch of movies. Specifically, The Internship (she has a thing for Vince Vaughn, too), Meet The Millers, and Last Vegas.
In some weird, backwards way, it was a way for God to say… okay you two. You are always working opposite schedules and rarely just sit and spend a lot of time together. Now you are GOING to just have a couple days to just be together. It was an odd, yet effective, extended date night.
So that’s a life-according-to-Chris update.
Now onto this spaghetti squash. I know I just posted this Southwest Spaghetti Squash with Avocado Crema, but you know by now how I kinda get all consumed by one ingredient for extended periods of time. Case in point? My crazy amount of cookie butter recipes.
A couple of things about this spaghetti squash with peanut sauce…
- these photos should have chopped peanuts on top for a garnish. Of course I forgot. Palm to forehead… Doh!
- I used broccoli, bok choy, and edamame, but you can feel free to use whatever vegetables you’re feeling.
- Want some protein? Go crazy and add in some chicken, steak, tofu, shrimp, or whatever else you’re thinking.
Thai Peanut Spaghetti Squash
- Yield: 4 servings 1x
- 1 spaghetti squash
- 1 tablespoon olive oil
- 1 large head of broccoli, cut into bite-sized florets, steamed
- 2 bunches bok choy, roughly chopped, steamed or stir-fried with a little oil
- 1 cup cooked edamame beans
- 1/2 cup peanut butter
- 1 cup coconut milk (from a can, not a box)
- 2 cloves garlic
- 1/2 tablespoon fresh ginger (about the same size as the 2 cloves garlic)
- 1 tablespon soy sauce
- 1/2 tablespoon rice wine vinegar
- 1/2 tablespoon sugar
- 1/2 teaspoon crushed red pepper flakes
- 1 lime, juiced
- 1 bunch scallions, chopped, for garnish
- 1/2 cup chopped peanuts, for garnish
- Kosher salt
- Freshly ground black pepper
- Preheat oven to 400°F. Carefully cut your spaghetti squash in half with a large, sharp knife. Remove seeds and stringy guts, and brush the cut sides of the squash with 1 tablespoon of olive oil. Season with Kosher salt and freshly ground black pepper. Place spaghetti squash, cut side down, on an aluminum-lined baking sheet and roast until tender, about 45-60 minutes.
- To test if your squash is done, scrap the flesh with a fork. If the strands come off easily, it’s done. Let the cooked spaghetti squash cool for about 5 minutes, then scrape all the flesh into a beautiful pile of spaghetti strands. Taste and season with some more Kosher salt and pepper if needed.
- Place peanut butter, coconut milk, garlic, ginger, soy sauce, rice wine vinegar, sugar, crushed red pepper flakes, and lime juice into a blender. Blend on high until completely smooth. Add a little more coconut milk if a thinner consistency is desired.
- Mix together the squash with cooked broccoli, bok choy, and edamame. Divide among four bowls. Drizzle with peanut sauce and sprinkle with scallions and peanuts.
Glad to hear that Ashley is ok. You weren’t kidding when you said a crazy couple of weeks. I think I can speak for all of us when I say that we don’t mind the single ingredient obsession…especially when it involves cookie butter or spaghetti squash. Oh…and congrats on the weight loss!!! That is a lot for only a month…men loss weight so fast…NOT FAIR 😛
Sandra, you do realize this is your first comment in awhile that didn’t involve some mention of that Kimchi Quesadilla! I hope you finally got around to trying that 🙂 haha. I know… stupid men and their easy weight loss. We stink!
Nope not yet…but thank you for the reminder. Ingredients are going on the shopping list right now 😉 Dam they do look so good.
this is so creative chris!!! love all the unique ways you are spicing up squash, this looks outrageous!
Thanks Christine 🙂
I love that what could have been a totally negative situation became your “extended date night. ” So sweet 🙂
I’ve been wanting to try spaghetti squash for so long now, and just never seem to get around to it. This recipe makes me think of it in such a different light too – most of the recipes I’ve seen stick to a fairly Italian vibe – but I love the idea of going in a Thai direction. Yum!
Thanks so much Laura… it was definitely the most interesting date night we’ve had!
Hey man, glad to hear Ashley is OK. That must have been pretty intense.
About American Hustle, how good is that movie? I’m probably going to watch it a second time (with or without GF)
Oh, btw, I love that you’re now totally digging spaghetti squash, and this Thai Peanut flavor combo is right up my alley!
Thanks so much Mike, much appreciated. We both really enjoyed American Hustle. Really cool story line… I wonder how much it was really based on fact.
Who cares about the chopped peanuts for garnish! This looks amazing as is.
That wife sounds like a keeper for sure, doing all that alone. Glad she’s on the mend and that you got much needed time together!
Haha thanks Melanie! Yes, Asheley is a definite keeper 🙂
Love these kinds of vegetable recipes with peanut sauce, Chris. I’m not a vegetarian but really like to have some tasty meat-free recipes up my sleeve – something like this would be great to add to the repertoire. I get obsessed with a particular ingredient, too! At the moment mine is quinoa!!
P.S. So glad your wife is well again and you used the occasion of her not being so well to spend some special time together. It was obviously the silver lining of your cloud 😉
Quinoa is something I’ve always wanted to get into but just never have yet… I need to start cooking more with it!
Yum, this sounds and looks absolutely divine! 🙂
This looks so delicious! I love your photos 😀
Oh, that stink about you water heater busted. That happened to a friend while they were on their honeymoon. Their house was in water for a week! Now that really stinks!
Thanks so much Cindy! Oh jeez, I can’t imagine coming home from a vacation, especially my honeymoon, to the house under water! Jeez!
Yikes, I’m glad Asheley is okay! And I’m also super impressed she did all that herself! We had issues with our old water heater – it was always such a nightmare dealing with it!
This sounds so good! I love that you have bok choy and then some of my favorite flavors with the coconut/peanut butter/ginger thing going on!
I was totally impressed too! I totally lucked out with my super awesome wife. She’s the best!
nicole ~ Cooking for Keeps
Jeez, you’ve had quite a week! So glad to hear Asheley is feeling better! And now you both deserve some relaxation time.
Love peanut ANYTHING, this looks so good and as always, gorgeous pics!
It helps keep life exciting, right Nicole?! Haha, after sitting there watching movies nonstop for a couple of days, I’m all relaxed out. Time to get back to reality!
Way to go Asheley! I’m so impressed with her skills! So sorry to hear about the ER trip, but glad she is on the mend, and that you were able to find a silver lining! I love your spaghetti squash kick – you are inspiring me to go get some!! This dish looks amazing – I am such a fan of Thai peanut anything!!
I know… she is a total Mrs. Fix-It. It must be from her days growing up on a farm! Yes, totally go grab some spaghetti squash!
Glad that Asheley is feeling better now! I hope you have a more relaxed week now guys! This dish looks absolutely scrumptious Chris! I need to have it for dinner asap ;–) xx
This looks really tasty! Glad to hear that your wife is doing okay. But, if a hospital stay is the only way you two get some quality time together… Maybe it’s time to book a vacay! 😀
Haha a vacation sounds great 🙂 But with my teacher schedule, those are normal reserved for the summer… and it can’t come fast enough!
Broccoli, soybeans, and bok choy? This makes me one happy girl!
Ok, your wife is seriously impressive!!! I mean ripping up the carpet, go girl! 🙂
Loving all these spaghetti squash dishes Chris. I am all about thai peanut dishes so this is absolutely perfect! Pinned this one and can’t wait to try.
I know, I’m constantly impressed by her!
Wow, Chris! Sorry to hear things have been so rough. But I love your perspective; it so often takes big things for God to get our attention. I’m glad Asheley is ok and that she is a home renovation beast (in the best way possible). 🙂 This looks absolutely delicious! Seriously, keep the spaghetti squash dishes coming because I’m in love. This is a brilliant idea! Have a great Friday, friend!
Sorry to hear about your luck lately, but love your positive spin on everything. I’m super impressed about your wife’s water heater fix! I’ve seen Holmes on Homes a few times and I felt like I learned a million new things each episode.
As for this spaghetti squash – oooh man! I’ve never thought to add peanut sauce to it, but this dish looks incredible. I think I’ll just go and add a spaghetti squash to my grocery list now…
That’s so sweet how you talk about your wife. 🙂 I gasped when you mentioned the ER…SO glad she’s ok. God does work in mysterious ways.
You’ve totally got me craving spaghetti squash now! I’m seriously buying some tonight. Both this one and your Mexican one look amazing! If only this one had chopped peanuts on top. 😉 I love how you mentioned that because that’s something I’d think so it’s nice to be able to relate…ah, the life a food blogger. 🙂
Sarah & Arkadi
another great spaghetti squash recipe!