Thai-Spiced Roasted Spaghetti Squash with Chicken Peanut Satay
The force is strong in the spaghetti squash. When the green beans waged the flavor war on them, it wasn’t really fair. The green beans had bacon on their side. And, well, bacon is known for its Jedi mind tricks, especially at my house. If you have no idea what I am typing about … there was a vegetable war at my house a while back. Read all about it HERE.
Now, let it be known that if you make the spaghetti squash gods mad by calling it boring, they will strike down upon thee with great vengeance and furious anger. Thai-spiced vengeance and anger. Tonight, the veggie war was on … on like Donkey Kong!
It all started to come together back at the CSA box pick-up last week. I have mentioned before that I love the volunteer that is there every week. She is super friendly and helpful. This week, she was looking through one of those freebie magazine things that they give out at Whole Foods, Delicious Living. She pointed out this awesome thai-inspired recipe and pretty much commanded to me that this was right up my alley. She was right. Here’s the full recipe and LINK:
3 3 1/2 pounds spaghetti squash
1 teaspoon olive oil
3 tablespoons toasted sesame oil
3 tablespoons grated fresh ginger
2 large cloves garlic, minced or pressed
1 teaspoon ground coriander
1 medium-large Fresno pepper, seeded and chopped
2 medium-large Thai peppers, chopped (seed for less heat)
1/2 teaspoon sea salt
1/4 cup chopped fresh cilantro
chopped roasted peanuts and lime wedges, for garnish
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. 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.
My modifications were to add some purple basil with the fresh cilantro. I didn’t have any lime so I did a quick splash of lemon juice just to give it that zest of flavor. OH, I also didn’t do the peanuts. The side of peanut satay chicken gave the touch of flavor needed here. And, yup, I also did not have any fresh ginger. I substituted dried ground ginger from the spice rack. I’m sure fresh would have been better here but it worked out just fine. And, the peppers were from the CSA box weeks ago. They had just enough fire to be hot but not enough to burn your face off or anything.
For the chicken peanut satay, this was a total cheater. I just happened to have a jar of Trader Joe’s peanut satay sauce in the cabinet. I just grilled up some chicken and simmered. Easy.
Wowzers! This is by far one of the best food experiments that I have managed to not screw up to date. Really, really good. As in … game on, BACON. Those green beans would not have stood a chance next to this spaghetti squash.
If you are in the spirit to have some thai-spiced vengeance and anger in your life, go cook a spaghetti squash. It’s really tasty.