Sesame Peanut Spaghetti Squash Recipe

Name: Sesame Peanut Spaghetti Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 spaghetti squash (3 pounds); 1/3 cup sesame seeds; 1 vegetable bouillon cube; 1/3 - 1/2 cup hot water; 2 tablespoons reduced sodium soy sauce; 1 tablespoon sugar; 2 teaspoons sesame oil; 1 teaspoon cornstarch; 1 teaspoon red pepper flakes; 1 teaspoon Worcestershire sauce; 1 -2 teaspoon peanut oil; 2 medium carrots, julienned; 1 large red bell pepper, seeded and thinly sliced; 1/2 lb fresh asparagus, trimmed and cut on the diagnoal in 1-inch lengths; 1/3 cup coarsely chopped peanuts; 1/3 cup minced fresh cilantro

Servings: persons

1 spaghetti squash (3 pounds)
1/3 cup sesame seeds
1 vegetable bouillon cube
1/3 - 1/2 cup hot water
2 tablespoons reduced sodium soy sauce
1 tablespoon sugar
2 teaspoons sesame oil
1 teaspoon cornstarch
1 teaspoon red pepper flakes
1 teaspoon Worcestershire sauce
1 -2 teaspoon peanut oil
2 medium carrots, julienned
1 large red bell pepper, seeded and thinly sliced
1/2 lb fresh asparagus, trimmed and cut on the diagnoal in 1-inch lengths
1/3 cup coarsely chopped peanuts
1/3 cup minced fresh cilantro

1
With a long fork, pierce the whole spaghetti squash several times.
2
Place in microwave and microwave for 5 minutes on high.
3
Turn and continue to microwave for an additional 5 minutes.
4
Remove from microwave and allow to stand while prepareing remaining ingredients.
5
Heat a wok over medium-high heat until hot and add sesame seeds.
6
Cook and stir for 45 seconds or until golden brown.
7
Place the toasted seasame seeds in blender along with vegetable cube, hot water, soy sauce, sugar, seasame oil, cornstarch, red pepper flakes and Worcestershire sauce.
8
Process until mixture is coarsely pureed.
9
Heat wok over medium-high heat for 1 minute or until hot; add peanut oil and heat for 30 seconds.
10
Add asparagus; stir-fry 2 minutes add carrots and continue to cook for 1 minute.
11
Add the red bell pepper and stir-fry for 2 minutes or until vegetables are crisp-tender.
12
Stir in seasame seed mixture and cook 1 minute or until sauce is thickened.
13
Cut squash in half lengthwise and scoop out seeds.
14
With a fork break the squash up into strings and divide on individual serving plates.
15
Top the squash with the seasame mixture, garnish with chopped peanuts and cilantro tossing to coat.
16
Serve immediately.

412

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 spaghetti squash (3 pounds), 1/3 cup sesame seeds, 1 vegetable bouillon cube, 1/3 - 1/2 cup hot water, and more.

Yes, Sesame Peanut Spaghetti Squash falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sesame Peanut Spaghetti Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions