Thai-Spiced Roasted Spaghetti Squash
  • 3 to 3 1/2pounds spaghetti squash
  • 1teaspoon olive oil
  • 3tablespoons toasted sesame oil
  • 3tablespoons grated fresh ginger
  • 2 large cloves garlic, minced or pressed
  • 1teaspoon ground coriander
  • 1medium-large Fresno pepper, seeded and chopped
  • 2medium-large Thai peppers, chopped (seed for less heat)
  • 1/2teaspoon sea salt
  • 1/4cup chopped fresh cilantro
  • chopped roasted peanuts and lime wedges, for garnish
  1. Preheat oven to 350˚. Cut squash in half lengthwise, remove membranes and seeds, brush lightly with olive oil, and place cut-side down on a parchment-lined baking sheet. Roast for 55–60 minutes, until flesh shreds easily with a fork. Cool slightly, remove flesh into strands with a fork, and set aside.
  2. In a large, deep sauté pan, heat sesame oil over medium-low heat. Add ginger, garlic, coriander, and peppers; sauté until fragrant and tender, 3 minutes. Stir in salt. Add squash threads and toss; add cilantro and toss until well combined. Serve immediately, garnished with peanuts and a squeeze of lime.
Recipe Notes
Nutrition Facts
Thai-Spiced Roasted Spaghetti Squash
Amount Per Serving
Calories 157 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 4g
Monounsaturated Fat 3g
Sodium 241mg 10%
Total Carbohydrates 20g 7%
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING:157 cal, 8g fat (3g mono, 4g poly, 1g sat), 0mg chol, 2g protein, 20g carb, 0g fiber, 241mg sodium