5 from 1 vote
Spicy Thai Spaghetti Squash Salad
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr

This easy, healthy Spicy Thai Spaghetti Squash is jam packed with flavor and finished with a silky, smooth coconut based dressing.  Light, yet satisfying this dish is perfect for lunch and dinner or you can serve it with rotisserie chicken for a more substantial meal!

Course: entree, Salad, side, Vegetarian
Cuisine: Thai
Keyword: cilantro, Coconut, dinner, dressing, Easy, Healthy, jalapeno, lunch, quick, spaghetti squash, spicy, vegetarian
Servings: 4
Calories: 266 kcal
  • 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
  • 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
  1. Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil for easy clean up and spray with nonstick cooking spray.
  2. 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.
  3. 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.
  4. 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!

Recipe Video

Recipe Notes
Nutrition Facts
Spicy Thai Spaghetti Squash Salad
Amount Per Serving
Calories 266 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 9g56%
Sodium 1073mg47%
Potassium 367mg10%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 8g9%
Protein 6g12%
Vitamin A 420IU8%
Vitamin C 14.2mg17%
Calcium 52mg5%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.