This easy, healthy Spicy Thai Spaghetti Squash Salad is jam packed with flavor and finished with a silky, smooth coconut based dressing. Light, yet satisfying this dish is perfect for light lunches and dinners, or you can top it with rotisserie chicken for a more substantial meal!
*Updated*
This post was originally published in January 2018. I edited the photos and updated the post below to include more information about this healthy spaghetti squash. Plus, I added a recipe video to show you how easy this Spaghetti Squash Salad is to make!
Hi there, friends!
Today we are treating our taste buds to ALL the healthy flavor.
Mostly because that’s how I like to roll, but also because the east coast (where I reside at the SuBourbon Country Cottage 2.0. Hi!) just got hit by another winter storm.
So currently I’m freezing.
And arctic, blustery weather = gimme all the fresh flavor.
That way at least my stomach can pretend we are somewhere with warm temperatures and sunny skies. But sans the humidity, because no one likes that nonsense.
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Healthy Spicy Thai Spaghetti Squash Salad
Savory, silky strands of spaghetti squash tossed with pungent red onions, herbaceous cilantro, fresh scallions, cooling mint, spicy serrano peppers and crunchy cashews.
Finished off with a generous drizzle of a luscious, smooth, umami packed, slightly sweet coconut milk based dressing.
This dish is the perfect balance of flavors – spicy, savory and sweet.
It’s healthy and light, yet filling and jam packed with harmonious flavors.
Basically, I’m currently crushing on this spaghetti situation like whoa.
It feels slightly decadent (because, hello it looks like yellow pasta), but in fact it’s rockin’ ALL the healthy vibes (antioxidants, dietary fiber, healthy fatty acids, vitamin C and then some).
I mean, gimme all the fresh flavors and impostor pasta MINUS the carbs! 😉
What to serve with Spaghetti Squash Salad?
While this Spicy Thai Spaghetti Squash is hearty and filling enough to be eaten as a meal, you can top it with cooked chicken, turkey, salmon or shrimp to make it more substantial!
Or, if you are looking to serve this squash salad as a side, you prepare any protein seasoned however you would like as the main dish.
If you are looking for side options, this spaghetti salad would be delicious paired with cucumber salad, pot stickers, spring rolls, egg drop soup, or fried cabbage to name a few! Essentially, you can pair this spicy salad with any type of Thai or Asian starter or side you would like!
How to easily cut spaghetti squash?
If you have a really hard time cutting spaghetti squash in half, there is a trick to make it easier! Simply cut a few small slits in the squash flesh, along the same exact path you plan to slice it (lengthwise), and then microwave the squash whole for 5-6 minutes.
Allow the squash to cool and then proceed to cut it in half along the line you already outlined.
How to roast a spaghetti squash whole?
Or, you can always skip cutting the squash in half all together and roast the squash whole. You will need to prick the squash all over with a small sharp pairing knife first, then transfer the squash to a rimmed baking sheet and roast for about 1 hour 20 minutes, or until the squash is tender when pierced with a knife.
Just a note about this method, you won’t get the same caramelized flavor on the spaghetti squash strands as you will if you roast halved spaghetti squash!
How to make Spicy Thai Spaghetti Squash Salad (notes, tips & tricks):
- If you don’t like cilantro, you can substitute fresh Thai basil for the most comparable flavor. If you can’t get your hands on Thai basil, feel free to use fresh parsley, however it will change the flavor profile of this dish.
- I used full fat coconut milk in the recipe below because it lends the most luxurious mouth feel. You can substitute low fat coconut milk, but the dressing will have a thinner texture.
- The dressing can be made up to 3 days in advance and stored, covered, in the refrigerator. Shake well before using!
- The Thai Spaghetti Squash will keep up to 3 days stored in an air tight container in the refrigerator. However, I would not add the fresh herbs, cashews or dressing until just before serving.
Easy to make, healthy for you, AND downright delish, this Healthy Spicy Thai Spaghetti Squash Salad is like a fake pasta party for your taste buds!
Until next week, friends, cheers – to healthy vibes and thinner thighs 😆.
XOXO
Cheyanne
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The best Spicy Thai Spaghetti Squash Salad recipe plus step-by-step video👇
Spicy Thai Spaghetti Squash Salad
Ingredients
- 1 medium Spaghetti Squash – halved lengthwise and seeded (about 3 pounds)
- ½ Cup Cilantro Leaves
- ¼ Cup Mint
- 1 Serrano Pepper – thinly sliced
- ½ medium Red Onion – thinly sliced
- 4 medium Green Onions – sliced
- ¾ Cup Cashews ,or 1/3 cup roasted pumpkin seeds
- 1 Lime – cut into wedges
Dressing:
- 1 TBS Vegetable Oil plus more for squash
- 3 Cloves Garlic – minced
- 1 Small Serrano Pepper – seeded and minced (can substitute 1 tsp Crushed Red Pepper Flakes)
- 2 tsp Fresh Ginger – peeled and grated (about one ½’’ piece)
- 3 TBS Fish Sauce
- 2 TBS Light Brown Sugar
- 1 tsp Rice Vinegar
- ½ Cup Coconut Milk
- 3 TBS Lime Juice
Optional Garnish: Micro Greens, Sliced Scallions, Cilantro, Lime Wedges
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil for easy clean up and spray with nonstick cooking spray.
- Roast the squash: Drizzle the insides of each half of squash with olive oil and generously season with salt and pepper. Place the squash, cut-side down, onto the prepared baking sheet. Transfer to the oven and roast for 45 minutes – 1 hour, or until the squash is easily pierced with a fork and cooked through. Set aside until cool enough to handle. Once cooled, use a fork to scrape strands from the skin of squash and transfer to a serving bowl.
- Meanwhile, make the dressing: In a small saucepan, heat the vegetable oil over medium heat. Add the garlic, pepper and ginger, and season with salt. Cook for 1 minute or until fragrant. Add in the fish sauce, sugar and vinegar. Cook, stirring often, until caramelized, about 3-4 minutes. Remove from heat and stir in the coconut milk and lime juice. Use an immersion blender to puree, or transfer to a food processor (or blender) and puree until smooth. Taste and adjust for seasoning with salt. Set aside.
- Assemble the salad: To the serving bowl with the squash, add the cilantro, mint, jalapenos and both types of onion. Pour in the dressing and toss to combine well. Garnish with cashews and drizzle with fresh squeezed lime juice. Serve and enjoy!
Video
Notes
- If you don't like cilantro, you can substitute fresh Thai basil for the most comparable flavor. If you can't get your hands on Thai basil, feel free to use fresh parsley, however it will change the flavor profile of this dish.
- I used full fat coconut milk in the recipe below because it lends the most luxurious mouth feel. You can substitute low fat coconut milk, but the dressing will have a thinner texture.
- The dressing can be made up to 3 days in advance and stored, covered, in the refrigerator. Shake well before using!
- The Thai Spaghetti Squash will keep up to 3 days stored in a air tight container in the refrigerator. However, I would not add the fresh herbs, cashews or dressing until just before serving.
Nutrition
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This is the one of the best recipes I’ve ever made! It is an incredible flavor blast made with healthy ingredients (I cut sugar in less than half). Fantastic recipe! Thanks for sharing 🙂
Hi Beccy,
I’m so thrilled to hear you enjoyed the recipe so much! And, I love hearing that you were able to customize it suit to your needs by cutting the sugar! Thank you so much for coming back and letting me know how everything went over! Cheers! 🙂
I made this recipe and it was delicious!! I used cilantro, jalapenos, and cashews in the salad and served it with tuna steaks – will definitely be making this again!
This was absolutely delicious as written. I used the thai basil and cashews. Even my kids enjoyed it. I also used 1/2 t red pepper flakes instead of the serrano pepper, and that was hot enough.
This looks delicious! Great way to add some flavor and kick to that dish with those spices! Great recipe!
I remember this one from the first time around Chey! Love the spicy Thai flavors! I’m working on adding more healthier dishes to our menu for 2019, so this one will certainly be added to the list! Happy Monday!
So glad you re-posted this because somehow I missed it last year–and it sounds delicious! I love all the spice! Have a great week, Chey!
Oh goodness! It’s been too long since I’ve had spaghetti squash… but with its neutral flavor, I can see how it can take on just about any flavor! I’m all heart eyes over that dressing! 😀
GAH – so sorry to hear it was freezing in your neck of the woods – I almost hate to say it was in the 60s and 70s here this past weekend after a week of friggin cold weather! Hoping this warm weather heads over there soon!
On to this deliciousness now, Cheyanne, I don’t think I’ve ever enjoyed spaghetti squash in this delicious way! So loving your addition of a bit of heat and texture to plain ol spaghetti squash!
P.S. so sorry I haven’t stopped by – I’m not sure where your email post updates are going 🙁 hopped by today to make sure you were okay and saw I’ve missed a ton! Wah!
I’m a huge fan of spaghetti squash, but I’ve never tried a spicy Thai version! Looks fantastic Cheyanne!
I love me some spaghetti Squash but I never make it, I know that makes no since but it’s true and I’m a little ashamed of it. I’m loving the Thai flavors in this recipe. I’m going to try to make this next week… wish me luck 🙂
I don’t eat spaghetti squash enough, Cheyanne – this is totally inspiring me to go out and buy one, like right now! I need all the healthy recipes I can get after eating (and drinking) too much over the holiday season. This recipe is perfect! Hope you have a great weekend!
This Thai Spaghetti Squash looks SO GOOD, Chey! It’s such a creative way to use the squash. I think I could drink the dressing too! This winter weather is crazy! I need to just make some of this and stay inside. Stay warm!
I’ve always been hesitant about spaghetti squash, but this beautiful dish has me drooling! So, I suppose I’ll have to give in and give it a go…I’ll let you know how it goes.
Have a wonderful weekend, Lovely! xo
That’s a great tip regarding microwaving the squash with slits in the sides! Normally I halve it prior to microwaving or roasting but I guess that’s so not necessary! I love that this is healthy food that’s packed with flavor to keep things lively. I love Thai flavors and that dressing sounds amazing!
Mmm give me ALL of this yummy spaghetti squash! This sounds like the perfect dish to hunker down with during the cold weather. And I’m LOVING the thai flavors in here. So delicious and so pretty, too. What a perfect combo! Pinned! Hope you have a great weekend!
Exactly what I’m all about these days – food that is light yet satisfying! (Although the pasta I’m preparing for the blog might beg to differ! 😉 ) Keep this happy-looking food coming….these dismal-looking days need it! Cheers! XO
Healthier vibes and thinner thighs! I LOVE that! And boy do I need both!! This looks absolutely yummy Chey. The dressing sounds delicious and I love the idea of adding the rotisserie chicken to make it a hearty meal!
What a great idea! I love it. I love the intensity of Thai flavors, but never thought of pairing it with spaghetti squash. Honestly, I’ve never cooked with spaghetti squash. This recipe motivates me to give it a try. Oh, and I’m all about using full fat coconut milk. The light version just isn’t the same.
What a fabulous dish! I love Thai flavours and love that you’ve used them with spaghetti squash. Perfect for a light and flavourful dinner!
I adore Thai flavour! This is a wonderful low carb meal, Chey. The dressing would be fantastic for some rice noodles.