I love spaghetti squash meals because I get that spaghetti texture without the negative effects that grains can produce.
How I made it easier: I cooked up a large spaghetti squash the other day for a spaghetti squash and meatball supper. And because a spaghetti squash seems to last for days, i turned it into a Pad Thai dish. I often bake up a large tray of chicken breasts on Sunday prep, then chop and freeze. So having precooked chicken as well would make this a super simple whole 30 approved supper. P.S. my little guy loved it as well. He wouldn’t eat it when I had it with spaghetti sauce but loved it with the peanut sauce and chicken.
Preheat oven to 350 F. Half the squash and scoop out the seeds.
Drizzle inside with olive oil and sprinkle with salt. Place spaghetti squash cut side down on a baking sheet and roast for 25 minutes. If you are adding chicken to this dish, then add to the oven at the same time as the squash. I like to use a parchment lined baking sheet. Bake for approx. 35 minutes.
When spaghetti squash is done roasting, take it out from oven and let cool for 10 minutes. Then, using a fork, scrape out the spaghetti squash strands.
Place all sauce ingredients in a medium saucepan and bring to a boil over medium-high heat. Then turn down to low and simmer for 5 minutes to thicken the sauce, while stirring almost constantly.
Take off heat once thickened.
Heat a skillet over medium heat. Add minced garlic, chopped parsley and ¼ cup of the peanut sauce pan and combine. Add spaghetti squash and crushed peanuts, and optional veg cut in matchstick shape (I like bean sprouts, sliced bell pepper and carrots), stir to combine and cook until heated through (about 2 minutes).
Plate and garnish with a little more crushed peanuts and chopped parsley. Drizzle with more peanut sauce as desired.
Recipe adapted from leelalicious.com