Creamy Thai Style Spaghetti Squash Noodles

Name: Creamy Thai Style Spaghetti Squash Noodles
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 8
Ingredients: 3 medium or 2 large spaghetti squash; 1½ teaspoon salt, divided; 1 teaspoon minced garlic; ½ cup smooth natural peanut butter, room temperature; ½ cup Cabot Plain Greek Yogurt; 3 tablespoons maple syrup; 2 tablespoons fresh lime juice; 1 to 2 teaspoons Sriracha or Sambal Oelek hot sauce, plus more for serving; 1 teaspoon grated ginger; ½ cup chopped fresh basil, divided; ¼ cup chopped fresh cilantro, divided; 1 cup thinly sliced red bell pepper; ¼ cup finely diced red onion; chopped peanuts, for garnish

Servings

8

Prep Time

25 minutes

Cook Time

45 minutes

If you love Pad Thai as much as we do but are looking for a delicious grain-free option, this Spaghetti Squash Pad Thai was made for you! Greek yogurt, lime and peanut butter combine to make an ultra-creamy Thai-inspired sauce for this Thai “noodles” dish, with fresh ginger and maple syrup added to perfectly balance the flavor. This Thai Spaghetti Squash is just as beautiful as it is delicious, with red bell pepper, purple onion and cilantro topping it, providing gorgeous color and more fabulous flavor. This recipe is great to make for a dinner at home any day of the week or to bring to a barbecue or potluck. Share this Spaghetti Squash recipe with family and friends on Facebook, Pinterest, Twitter or Instagram – and use our handle @cabotcheese when posting on Instagram.

To make 8 generous servings, begin by preheating your oven to 350°F. Line a large rimmed baking sheet with parchment.

Cut squash in half, scoop out seeds and place cut-side down on the prepared baking sheet. Transfer to the oven and roast until the spaghetti squash is just tender and the flesh pulls into strands when tested with a fork, 55 minutes to 1 hour 10 minutes, depending on size. Remove from the oven and turn cut-side up to cool.

Mash 1 teaspoon of salt and garlic with the side of a knife to form a paste. Whisk peanut butter, Cabot Plain Greek Yogurt, maple syrup, lime juice, hot sauce, ginger, garlic paste and the remaining ½ teaspoon of salt in a large bowl until smooth. Add ¼ cup basil and 2 tablespoons cilantro to the dressing and stir to combine.

Scoop the spaghetti squash out of the shell and mix into the peanut sauce in the bowl. Chill until cold.

To serve, top the spaghetti squash mixture with red bell pepper and red onion. Top with the remaining ¼ cup basil and the remaining 2 tablespoons of cilantro and peanuts. Serve with additional hot sauce, if desired.

Cabot is a cooperative of farm families and we work hard to produce our award-winning dairy products. We’d love to hear your feedback on this Spaghetti Squash Pad Thai recipe. If you have a chance, please rate and review it!

Ingredients

3 medium or 2 large spaghetti squash
1½ teaspoon salt, divided
1 teaspoon minced garlic
½ cup smooth natural peanut butter, room temperature
½ cup Cabot Plain Greek Yogurt
3 tablespoons maple syrup
2 tablespoons fresh lime juice
1 to 2 teaspoons Sriracha or Sambal Oelek hot sauce, plus more for serving
1 teaspoon grated ginger
½ cup chopped fresh basil, divided
¼ cup chopped fresh cilantro, divided
1 cup thinly sliced red bell pepper
¼ cup finely diced red onion
chopped peanuts, for garnish

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Directions

PREHEAT oven to 350°F. Line a large rimmed baking sheet with parchment.
CUT squash in half, scoop out seeds and place cut-side down on the prepared baking sheet. Transfer to the oven and roast until the spaghetti squash is just tender and the flesh pulls into strands when tested with a fork, 55 minutes to 1 hour 10 minutes depending on size. Remove from the oven, turn cut side up to cool.
MASH 1 teaspoon salt and garlic with the side of a knife to form a paste. Whisk peanut butter, yogurt, maple syrup, lime juice, hot sauce, ginger, the garlic paste and the remaining ½ teaspoon salt in a large bowl until smooth. Add ¼ cup basil and 2 tablespoons cilantro to the dressing and stir to combine
SCOOP the spaghetti squash out of the shell and mix into the peanut sauce in the bowl. Chill until cold.
TOP spaghetti squash mixture with red bell pepper and red onion, to serve. Top with the remaining ¼ cup basil and the remaining 2 tablespoons cilantro and peanuts. Serve with additional hot sauce.