Thai Peanut Spaghetti Squash with Chicken

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 servings


  • 1 spaghetti squash halved and seeds removed
  • 2 tsp olive oil divided
  • salt and pepper

For the sauce:

  • 1 tbsp fresh lime juice
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 2 tbsp coconut aminos or soy sauce
  • 1/2 tsp seasoned rice vinegar
  • 1/2 tsp crushed red pepper flakes
  • 1/4 cup natural peanut butter
  • 1/4 cup Thai Kitchen Coconut Milk

Everything else:

  • 1 small white onion diced
  • 1 red bell pepper diced
  • 2 cups broccoli cut into bite-size pieces
  • 2 cups cooked chicken diced

For serving:

  • fresh cilantro
  • roasted peanuts roughly chopped
  • crushed red pepper flakes


  1. To prepare the spaghetti squash, preheat oven to 400F. Line a rimmed baking sheet with parchment paper. Drizzle one teaspoon olive oil over the squash flesh and sprinkle with salt and pepper. Place cut side down on prepared pan. Bake about 45 minutes, or until the spaghetti squash strands pull apart easily with a fork. Let cool slightly before scraping all the strands into a bowl.  Save the outside of the spaghetti squash if you want to serve the dish in them.

  2. Mix all sauce ingredients in a small bowl.

  3. In a large skillet, heat remaining teaspoon of olive oil over medium heat. Add onion and red bell pepper and cook until softened and translucent. 

  4. While the onion and red bell pepper are cooking, steam broccoli by placing it in a microwave-safe dish with 2 tablespoons of water. Cover and microwave on high for 3 - 4 minutes. Set aside. 

  5. Once onion and bell pepper and softened, add spaghetti squash, broccoli, chicken, and peanut sauce. Stir to combine and let cook for 2 - 3 minutes, until sauce has thickened and coated everything well. Season with salt and pepper.

  6. Serve inside the spaghetti squash, if desired. Sprinkle with cilantro, chopped peanuts, and more crushed red pepper flakes.