Recipe: Thai Peanut Spaghetti Squash Bowls with Shrimp

There’s no denying it: Fall is officially here. Even though temperatures are still warm where I live, there is a definite change of season in the grocery store. I almost stopped in my tracks last week as I headed into the produce section and found giant displays of apples, pumpkins and squash of every color.

Not that I’m complaining. While I will always have a soft spot for colorful berries and heirloom tomatoes, there’s something extremely comforting about fall produce. These spaghetti squash bowls are the perfect way to welcome fall. Spaghetti-like squash strands, roasted broccoli, coconut shrimp and an addictive peanut sauce make for a lighter version of Thai takeout.

Once the vegetables are in the oven, this meal comes together rather quickly. To maximize prep time, I recommend making the peanut sauce beforehand, then marinating the shrimp while the broccoli is cooking. Just before the vegetables are set to be done, saute the shrimp, assemble and serve.

You can serve these bowls as described, or use the hollowed-out spaghetti squash as a literal bowl. (Simply fill the cooked squash boat with roasted broccoli and shrimp, then drizzle on peanut sauce.) Either way, you’ll be rewarded with an unexpected and delicious way to enjoy spaghetti squash.

Thai Peanut Spaghetti Squash Bowls with Shrimp

Makes 4 servings


Thai Peanut Sauce

1/3 cup peanut butter

1/3 cup coconut milk

2 tablespoons maple syrup

3 tablespoons fresh lime juice

2 tablespoons low-sodium soy sauce

1/2 garlic clove, minced

Red pepper flakes, if desired

Spaghetti Squash Bowls

1 medium spaghetti squash, halved

6 teaspoons olive oil, divided

3 cups broccoli florets (from 1 medium head of broccoli)

12 ounces shrimp, peeled and deveined

1 shallot, minced

1 tablespoon grated ginger

1/2 teaspoon cumin

1/2 teaspoon ground turmeric

1/4 teaspoon cayenne

1 tablespoon low-sodium soy sauce

1 tablespoon lime juice

1 tablespoon maple syrup

1/3 cup coconut milk

Cilantro, for garnish

Crushed peanuts, for garnish


Whisk together the peanut butter, coconut milk, maple syrup, lime juice, soy sauce, garlic and red pepper flakes, if using, until the texture is creamy and smooth. You can also use a blender or food processor to make the sauce.

Preheat the oven to 425 degrees F. Brush the spaghetti squash with 2 teaspoons olive oil, then sprinkle with salt and pepper. Place squash cut-side down on a baking sheet and bake for 50-60 minutes, or until squash is tender.

Remove the squash from the oven and run a fork over the cooked squash to create spaghetti-like strands. Place in a large bowl and toss with 2 tablespoons of the prepared peanut sauce.

Thirty minutes before the squash is done, toss the broccoli florets with 2 teaspoons olive oil and a pinch of salt and pepper. Place in a single layer on a baking sheet and roast for 20 minutes, until very tender. Remove from oven and toss with 2 tablespoons of peanut sauce.

While the vegetables are cooking, marinate the shrimp. Whisk together the shallot, ginger, cumin, turmeric, cayenne, soy sauce, lime juice, maple syrup and coconut milk. Add the shrimp and toss to combine. Let sit for 5 minutes.

Heat the remaining 2 teaspoons olive oil in a large skillet over medium heat. Add the shrimp and cook until seared and just pink on each side, about 2-3 minutes.

Divide the spaghetti squash, broccoli and shrimp among 4 bowls. Drizzle with remaining peanut sauce and garnish with cilantro and crushed peanuts.

Per serving: Calories 487; Fat 29 g; Cholesterol 179 mg; Sodium 790 mg; Carbohydrate 32.6 g; Fiber 4.5 g; Protein 29 g

Related Links:

Alex Caspero MA, RD, RYT is a Registered Dietitian Nutritionist and Yoga Teacher. She is the founder of Delish Knowledge (, a resource for healthy, whole-food vegetarian recipes. In her private coaching practice, she helps individuals find their “Happy Weight.”

Next Up

Best 5 Spaghetti Squash Recipes

Put seasonal produce to work in Food Network's top-five spaghetti squash recipes.

Embracing Spaghetti Squash

There are many kinds of winter squash available now, but spaghetti squash is the most light and versatile of the bunch. If you've never tried one or don't know how to prepare it, fear not - we're here to help.

3 Spaghetti Squash “Pasta” Recipes to Make Now

Spaghetti squash is the original veggie noodle. Find delicious inspiration from the October issue of Food Network Magazine.

How to Cook Spaghetti Squash

How to break down a spaghetti squash - plus how to cook it in the oven, microwave and Instant Pot.

Pass the Spaghetti Squash Latkes!

Before you shred spuds for your big latke fry, turn to spaghetti squash for a seasonal, semisweet and spiced rendition that ups the health factor.

Spaghetti Squash Tostadas — Meatless Monday

Get Food Network Magazine's easy recipe for Spaghetti Squash Tostadas, an updated version of a Mexican classic that's ideal for Meatless Monday dinner.

Spaghetti Squash with Parmesan and Garlic

Spaghetti squash is a yellow winter squash with flesh that, when cooked, separates into spaghettilike strands. It's super-low in calories and carbohydrates.

Spotlight Recipe: Roasted Peanuts

Peanuts are packed with 30 nutrients, including protein and the antioxidant vitamin E. Nuts also contain heart-healthy fats -- just stick to a small handful to keep those calories under control.

Best 5 Super Bowl Recipes

Food Network's top five Super Bowl recipes below are quick-to-prepare, traditional dishes that are sure to win points with your team of friends.

Best 5 Butternut Squash Recipes

Try one of these top five butternut squash recipes that are filled with classic autumn flavors from Food Network chefs.