Veggie Spaghetti Squash Bowls with Peanut Sauce, crisp fresh vegetables, and sweet edamame. A healthy vegetarian dinner for two that’s flavorful, filling, and even tastes good cold!
Spaghetti squash bowls are a staple in our house. When it’s time to clean out the fridge, I fire up our countertop oven and make a batch.
The roasted squash halves are perfect for stuffing with leftover vegetables and open containers of sauces and condiments.
- Got half a jar of salsa and some zucchini to use up? Spaghetti Squash Burrito Bowls are the answer to that tasty dilemma.
- Leftover ricotta, pizza sauce, and black olives? You definitely need these super cheesy Veggie Pizza Spaghetti Squash Boats.
- What to do with half a sweet bell pepper, crunchy cabbage, and a few tablespoons of peanut butter? Answer: Veggie Spaghetti Squash Bowls with Peanut Sauce!
If you’re feeling a little overwhelmed once you read through the ingredients and steps, don’t worry. You’ve. Got. This.
- Cooking the squash is the hardest/longest part and most of that is hands-off oven time.
- The peanut lime sauce comes together wicked FAST using just a bowl and a whisk. That’s right, no food processor.
- If you want to make things unbelievably easy grab a bag of pre-shredded cabbage or coleslaw mix.
- Plus, when you’re done, you get to dig into a totally satisfying mess of creamy, crunchy, veggie deliciousness!
Keep scrolling for Step By Step Photos & Spaghetti Squash Tips after the recipe.
For The Spaghetti Squash:
- 1 small Spaghetti Squash, about 30 ounces or 1.8 lb whole
- 1/2 teaspoon Olive Oil
- Salt and Black Pepper
For The Peanut Sauce:
- 2 tablespoons Natural Peanut Butter
- 1 tablespoon Soy Sauce
- 1 tablespoon fresh Lime Juice
- 2 teaspoons Maple Syrup
- 1/2 teaspoon Fresh Grated Ginger
- 1/2 teaspoon Sriracha Sauce
- 1 tablespoon Water, as needed
For The Filling:
- 1 cup (6 ounces) shelled Frozen Pre-Cooked Edamame, thawed
- 1 cup Shredded Red Cabbage
- 1/4 cup Shredded Carrots
- Half a Red Bell Pepper, diced
- 3 tablespoons Cashews or Peanuts
- 1 Green Onion, thinly sliced
- Fresh Cilantro
Bake The Squash:
- Adjust the cooking rack in your toaster oven (or oven) to the bottom position and preheat to 425 degrees F. Lightly oil a baking sheet or line with a silicone baking mat.
- Carefully stab the squash a few times on each side with a knife. Microwave 4 to 5 minutes. Watching out for steam, slice the squash in half and scoop out the seeds.
- Rub each half with oil and season with salt and black pepper.
- Place squash on the pan and cook until fork tender, about 30 to 45 minutes, depending on the size of your squash.
- When squash is cooked, remove from the oven and cool for at least 5 minutes. Scrape a fork along the flesh to create strands (leave a little squash behind to keep the ‘bowl’ intact for stuffing).
Make The Peanut Sauce:
- In a small bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup, ginger, and sriracha.
- If the sauce is too thick, whisk in more lime juice or water 1 teaspoon at a time until the sauce reaches your desired consistency.
- In a medium bowl, use tongs to toss together the scraped spaghetti squash, edamame, cabbage, red bell pepper, nuts, and green onion. Add the peanut sauce and toss well to combine.
- Stuff spaghetti squash bowls with filling, top with cilantro, and dig in!
If edamame is not the pre-cooked variety, follow package directions for cooking before proceeding with recipe.
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Nutrition Information:Yield: 2 Serving Size: 1 Stuffed Bowl
Amount Per Serving: Calories: 550 Total Fat: 28.6g Saturated Fat: 4g Cholesterol: 0mg Sodium: 556mg Carbohydrates: 57g Fiber: 8.5g Sugar: 11.7g Protein: 21.7g
How to Make Veggie Spaghetti Squash Bowls with Peanut Sauce
Step 1: Cook Your Spaghetti Squash
Start by preheating your toaster oven, countertop oven, or traditional oven to 425 degrees F. Next, line a baking sheet with a silicone baking mat or lightly coat with oil.
We like to start by precooking our squash for a few minutes in the microwave. This makes it easier (aka not-at-all-terrifying) to slice and deseed.
Give your squash a few good stabs and then microwave until it’s soft enough for you to slide your knife into, about 4 to 5 minutes.
Scoop out the seeds and then rub each squash bowl with oil. Sprinkle with salt and black pepper.
Flip the squash over so the inside is facing the pan and cook until fork tender. This should take about 30 to 45 minutes, depending on the size of your squash.
When the squash is ready, remove it from the oven and cool for a few minutes. Then scrape a fork along the flesh to create strands.
But don’t go too crazy with the scraping. If you leave a little layer of squash behind, it will help the bowl stay intact.
Step 2: Prepare The Sauce
To make the peanut lime sauce just dump all of the ingredients in a bowl and whisk until smooth.
Sometimes if I’m near the end of a jar, the peanut butter is thicker and less stirrable. If you run into that problem, you’ll want to add a little water, coconut water, coconut milk, or more lime juice to the sauce.
Start by whisking in 1 teaspoon of the liquid and then adding more teaspoons as needed until the sauce is the consistency you’d like.
Step 3: Make The Filling
Next, grab a large bowl and toss the scraped spaghetti squash, chopped red bell pepper, shredded cabbage, grated carrots, sliced green onion, edamame, and nuts together.
I like to use cashews but chopped peanuts or almonds would also taste delish.
Drizzle everything with half of the peanut sauce and toss well to coat. Wait a minute or two to let the squash absorb some of the sauce.
Then pour in any remaining sauce and toss once more.
Step 4: Stuff The Bowls
Scoop the filling into your almost-empty squash bowls and top with chopped cilantro. Extra lime wedges are a nice touch too.
Then dig in!
Oh, and if your table is set for one, the leftovers make a great lunch the next day – even served cold.