Simple Thai Peanut Spaghetti Squash Boats (3 Ways!)

Bright, saucy, and unexpectedly comforting, these Simple Thai Peanut Spaghetti Squash Boats (3 Ways!) are an easy weeknight winner. Roasted spaghetti squash becomes a light, noodle-like base for a creamy, tangy peanut sauce that’s built around pantry-friendly ingredients. Top the boats with crunchy peanuts, fresh cilantro, a squeeze of lime, and your choice of protein: crispy tofu, cubed cooked chicken, or keep them vegetarian. The recipe makes a generous batch of peanut sauce that dresses two small spaghetti squash and leaves enough for another meal.

Why you’ll love these squash boats

• Comforting and saucy without heavy carbs.
• Ready in about an hour from start to finish.
• Versatile: three protein options included so you can customize.
• Uses simple pantry staples and fresh lime and cilantro for brightness.

Ingredients

Yields: 2 small spaghetti squash boats (about 1 1/2 pounds each) with enough sauce for those boats and a little extra to drizzle.

• 2 small spaghetti squash (about 1 1/2 pounds each)
• 2 teaspoons olive oil
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 1 batch simple peanut sauce (recipe below)
• 1/2 cup roasted salted peanuts
• Lime wedges
• 1/3 cup fresh cilantro leaves
• 2/3 cup creamy peanut butter
• 1/4 – 1/3 cup warm water
• 1 tablespoon minced fresh ginger (about 1 thumb-size piece)
• 1 medium clove garlic (minced)
• 2 tablespoons fresh lime juice (from about 2 medium limes, depending on their juiciness)
• 2 tablespoons Tamari or soy sauce*
• 1/4 cup cooked cubed tofu (warmed if desired; try a crispy tofu option)
• 1/4 cup cooked cubed chicken (warmed if desired)

*Tamari or soy sauce: choose the one you prefer. Both provide that savory, salty backbone for the peanut sauce.

Prep and equipment

• Preheat oven to 400°F (200°C).
• Baking sheet and parchment or a lightly oiled rimmed sheet.
• Spoon for scooping squash strands.
• Small mixing bowl for the peanut sauce or a blender for extra smoothness.
• Knife and cutting board for halving the squash and trimming.

Step-by-step directions

1) Roast the spaghetti squash

1. Preheat the oven to 400°F (200°C).
2. Slice each of the 2 small spaghetti squash in half lengthwise. Use a spoon to scoop out and discard the seeds and stringy bits from each half.
3. Place the squash halves cut-side up on a baking sheet. Brush or rub the flesh with 2 teaspoons of olive oil, then sprinkle evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
4. Roast the squash in the preheated oven until the flesh is fork-tender and easily pulls into strands, about 35–45 minutes depending on size. Start testing at 30 minutes if your squash runs small.
5. When done, remove the baking sheet from the oven and let the squash cool slightly so you can handle it safely.

2) Make the simple peanut sauce

1. While the squash roasts, prepare the peanut sauce. In a small bowl or a blender, combine 2/3 cup creamy peanut butter, 1 tablespoon minced fresh ginger, 1 medium clove garlic (minced), 2 tablespoons fresh lime juice, and 2 tablespoons Tamari or soy sauce.
2. Whisk or blend the mixture together. Gradually add 1/4 to 1/3 cup warm water, starting with 1/4 cup and adding more only if needed, until the sauce reaches a smooth, pourable consistency. You want it thick enough to coat the squash strands but loose enough to drizzle easily.
3. Taste the sauce and adjust seasoning—add a pinch more salt, a squeeze more lime, or a splash more Tamari to balance saltiness and acidity if desired.

3) Shred the squash into strands

1. Once the squash has cooled enough to handle, use a fork to scrape the flesh and release noodle-like strands into each shell half. Keep the strands inside the shells so they look like “boats.”
2. Lightly fluff the strands with a fork so the sauce can settle into the squash.

4) Assemble the boats three ways

Divide the spaghetti squash strands evenly among the 4 halves (2 squash yield 4 boats). Top each boat according to one of the three serving options below. You can mix styles across boats if you like.

1. Tofu option: Spoon a generous amount of peanut sauce over the squash strands, then top with 1/4 cup cooked cubed tofu per serving (warmed if desired). The tofu can be crispy or baked—either works well with the sauce.
2. Chicken option: Spoon the peanut sauce over the squash strands, then add 1/4 cup cooked cubed chicken per serving (warmed if desired). Cooked roasted or shredded chicken both work.
3. Vegetarian option: Keep the boats meat-free. Spoon the peanut sauce over the squash strands and add extra peanuts or more cilantro for texture and brightness.

5) Garnish and serve

1. Sprinkle 1/2 cup roasted salted peanuts over the boats—distribute evenly across all servings. If you prefer, roughly chop the peanuts first for easier eating.
2. Scatter 1/3 cup fresh cilantro leaves over the boats for herbal freshness.
3. Serve with lime wedges on the side so each person can add a bright squeeze of lime to taste.
4. Taste and adjust: add a pinch of kosher salt or a grind of black pepper if needed before serving.

Notes and tips

• If your peanut sauce becomes too thick after resting, stir in a teaspoon or two of warm water at a time until it loosens to your liking.
• To make the tofu extra satisfying, press it for 15–30 minutes, cube it, toss with a little oil and cornstarch, and pan-fry until crisp before adding to the boats.
• Leftover peanut sauce stores for up to 5 days in the refrigerator in an airtight container. Rewarm gently or serve at room temperature.
• If you want a bit of heat, add crushed red pepper flakes to the sauce or finish with a drizzle of chili oil.

Make-ahead and storage

You can roast the spaghetti squash ahead of time and keep the halved shells and strands refrigerated for up to 4 days. The peanut sauce keeps well for up to 5 days in the fridge. Assemble and warm as needed—reheat gently in the oven at 350°F (175°C) for 10–12 minutes or microwave in short bursts until warm.

Nutrition snapshot

This dish is built on vegetable-forward squash and a protein-rich peanut sauce. Choosing tofu or chicken adds additional protein, while the peanuts contribute healthy fats and crunch. Portion sizes and exact nutrition will vary depending on the specific brands and amounts used.

Flavor variations

• Add julienned carrots and cucumber for crunch and color.
• Stir fresh basil leaves into the finished boats for a sweet, herbal lift.
• Swap lime for rice vinegar if you want a slightly different tang.
• For a nuttier profile, replace half the creamy peanut butter with almond butter.

Final thoughts

These Simple Thai Peanut Spaghetti Squash Boats (3 Ways!) are proof that dinner can be pretty, practical, and flavorful all at once. Roasting the squash brings out a gentle sweetness that balances the rich, tangy peanut sauce. Whether you top them with crispy tofu, cubed chicken, or keep them vegetarian, the end result is a satisfying bowl-like boat that’s fun to serve and simple to customize. Grab a fork, squeeze some lime, and enjoy.

Simple Thai Peanut Spaghetti Squash Boats (3 Ways!)

A quick, savory Thai-style peanut sauce tossed with roasted spaghetti squash and topped with peanuts, cilantro, and optional tofu or chicken.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

  

• 2 small spaghetti squash about 1 1/2 pounds each
• 2 teaspoons olive oil
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 1 batch simple peanut sauce (recipe below)
• 1/2 cup roasted salted peanuts
• lime wedges
• 1/3 cup fresh cilantro leaves
• 2/3 cup creamy peanut butter
• 1/4 - 1/3 cup warm water
• 1 tablespoon minced fresh ginger about 1 thumb-size piece
• 1 medium clove garlic minced
• 2 tablespoons fresh lime juice from about 2 medium limes
• 2 tablespoons Tamari or soy sauce
• 1/4 cup cooked cubed tofu warmed if desired
• 1/4 cup cooked cubed chicken warmed if desired

Equipment

• Baking Sheet
• Knife
• Spoon
• Mixing Bowl
• Fork
• Blender or food processor
• Measuring cups and spoons

Method

 

1. Preheat the oven to 375°F (190°C).
2. Wash the spaghetti squash, cut off the stem, then halve lengthwise and scoop out the seeds.
3. Brush the cut sides with olive oil and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
4. Place squash halves cut-side down on a baking sheet and bake until fork-tender, about 30–40 minutes. Let cool for a few minutes until safe to handle.
5. While the squash cooks, make the peanut sauce: combine creamy peanut butter, 1/4 cup warm water (add more as needed), minced ginger, minced garlic, lime juice, and Tamari in a blender or food processor and blend until smooth.
6. Using a fork, scrape the spaghetti-like strands from the cooked squash into a medium bowl, leaving the shells intact for serving.
7. Pour the peanut sauce over the warm squash strands and toss to combine; taste and adjust salt if needed.
8. Divide the sauced squash between the empty shells, then top each with roasted peanuts and fresh cilantro and serve with lime wedges.
9. Optional: top individual servings with warmed cooked cubed tofu or chicken before serving.
10. If not serving immediately, warm the peanut sauce separately before tossing with squash to keep the dish piping hot.

Notes

• Top with cooked, cubed chicken as a meat option.
• Tamari is gluten-free; soy sauce is not.
• Weight Watchers: 13 SP per serving (1/4 of recipe) without added protein.
• Nutrition info applies to the version without tofu or chicken.