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!
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!
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.