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Spaghetti Squash with Peanut Sauce

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  • Author: Sharon Matten - Kosher Everyday
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 75 minutes
  • Yield: 8 servings 1x
  • Category: Main Dish
  • Method: Stir Fry
  • Cuisine: Plant Based
  • Diet: Kosher


Spaghetti Squash with Peanut Sauce combines perfectly cooked spaghetti squash, browned tofu and a colorful variety of fresh vegetables topped with a heavenly peanut sauce. The Baby Bok Choy and sliced red peppers add a vibrant, nutritious burst to this dish and the dry roasted peanuts and super chunky peanut butter add a satisfying crunch. This is a dish that will make your whole family love eating vegetables!

Naturally plant based and gluten free too!


Units Scale

For the Spaghetti Squash

  • 11 1/2 pounds spaghetti squash
  • 1/4 cup water

For the Tofu

  • 16 ounces super firm/high protein tofu, completely dried, diced
  • 1 tablespoon garlic oil
  • 1 tablespoon toasted sesame oil
  • 1/2 teaspoon Chinese Five Spice

For the Peanut Sauce

  • 1/2 cup peanut butter
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons soy sauce
  • 1 teaspoon freshly squeezed lime juice
  • 1 tablespoon light brown sugar
  • 1 teaspoon dried ginger
  • 1/8 teaspoon crushed red pepper

To Finish

  • 1 pound Baby Bok Choy, sliced
  • 1 large red pepper, thinly sliced
  • 3 large scallions, thinly sliced
  • 1/2 cup dry roasted peanuts
  • additional dry roasted peanuts and sliced scallions for garnish


For the Spaghetti Squash

  1. Cut the spaghetti squash into quarters, then completely remove the seeds.  Transfer to a large microwave safe bowl.
  2. Add the 1/4 cup water, cover with microwave safe plastic wrap and microwave on high for 10 minutes, 12 minutes if you have a lower powered microwave.
  3. Remove from the microwave and allow to cool until cool enough to touch.
  4. Using a large (soup) spoon, scoop the “spaghetti” out of the peels and into a large bowl being careful not to break the strands.  
  5. Carefully separate the clumps of spaghetti squash until there is a large bowl of spaghetti.
  6. Taking a a cup or two at a time, gently squeeze out all the liquid from the squash.  Once all the spaghetti squash has been drained return it to the bowl.

For the Peanut Sauce

  1. While the spaghetti squash is cooking, prepare the sauce.
  2. In a large 4 cup measuring cup or bowl, whisk together the peanut butter, toasted sesame oil, soy sauce and lime juice until completely blended.
  3. Stir in the brown sugar, dried ginger and crushed red pepper until combined.
  4. Set aside.

For the Tofu

  1. Heat the garlic oil and toasted sesame oil in a large wok over medium-high heat.
  2. Add the tofu and sauté until browned, stirring frequently.
  3. Once the tofu is browned on all sides, add the Chinese Five Spice and toss until the tofu is completely coated.

To Finish

  1. Add the Baby Bok Choy to the tofu and sauté until soft, then add in the sliced red pepper and toss to combine.
  2. Spoon the prepared peanut sauce into the wok and toss until all the ingredients are completely coated.
  3. Add the spaghetti squash into the wok and very gently stir until the spaghetti is covered with peanut sauce.
  4. Sprinkle the dry roasted peanuts and sliced green onions over the top of the spaghetti.  Carefully stir to combine.
  5. Serve hot topped with additional dry roasted peanuts and sliced green onions.



Be careful not to overcook the spaghetti squash.  Overcooking with make the strands very soft and will result in a mushy stir fry rather than spaghetti like strands.  The squash may seem a little hard when you remove it from the peel but it will cook a little further in the wok.

If you are not a spaghetti squash fan (gasp!) feel free to use rice noodles or ramen instead.

Our family likes our food spicy, but to accommodate the masses I only added 1/8 teaspoon crushed red pepper to the recipe.  If you like your food a little spicier, feel free to add more.

As always, you can use any of your favorite vegetables in this dish.  


  • Serving Size:
  • Calories: 325
  • Sugar: 7.1 g
  • Sodium: 201.4 mg
  • Fat: 24.1 g
  • Saturated Fat: 4.2 g
  • Carbohydrates: 17.1 g
  • Fiber: 4.8 g
  • Protein: 14.5 g
  • Cholesterol: 0.4 mg
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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.