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Thai Peanut & Broccoli Stuffed Spaghetti Squash

I told you I was gonna get way more into spaghetti squash, and I wasn't lying.

What I changed

  • Replaced soy sauce with coconut aminos

  • Replaced maple syrup with half as much dolcedi

  • Added black sesame seeds as garnish

thai squash

Source: Connoisseurus Veg | Serves: 2 | Time: ~1 hr


1 small spaghetti #squash, about 2 pounds


1 small #broccoli crown, cut into florets

1-2 tsp. sesame oil

1 garlic clove, minced

S&P, to taste

Peanut Sauce

3 tbsp creamy peanut butter

1 tbsp coconut aminos

1/2 tbsp dolcedi syrup

1 tbsp lime juice

1-2 tbsp water, as needed

For Serving

Chopped green onions

2 tbsp roasted peanuts, chopped (added after I took the photo)

Sriracha, to taste

Black sesame seeds


Preheat oven to 375° F. Carefully, with a very sharp knife, cut squash in half, length-wise. Scoop out seeds, but leave the inner pulp. Pour 1/2 cup of water into a baking dish and place squash halves, cut side down, into the baking dish. Roast until tender, about 40-45 minutes. Remove from oven and transfer squash halves to a dish to cool for a few minutes.

When squash has about 20 minutes of roasting time left, begin preparing the broccoli. Place broccoli, oil and garlic into roasting pan or oven-safe skillet and toss until broccoli is well coated. Place in the oven with spaghetti squash and roast until tender-crisp, about 15 minutes. Remove from oven and season with salt and pepper.

While broccoli and squash roast, whisk peanut sauce ingredients together in a small bowl. Thin with as much water as needed.

Gently rake the insides of spaghetti squash with a fork to create a noodle-like texture. Top with broccoli, peanut sauce, peanuts, green onions and sriracha.


What I ate and drank today

6 glasses of water (planning on two more before bed, at least)

2 cups decaf

1 cup coffee

Chickpea salad

1 orange

Almond butter and sriracha sandwich

Tonight's meal


~5.25 miles of walking

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