Vegetable Spaghetti – Tried and Tested

August 20, 2013 1 Comment
spaghetti squash

A few weeks back, I stumbled upon vegetable spaghetti and my local market one Saturday morning. After a little investigation and input from followers of The Good Wolf Manifesto, I discovered many people have tried this vegetable before. Some call it “spaghetti squash” others have tried it using zucchini dubbing it “zucchini spaghetti”.

One reader informed me that Spaghetti Squash had been a family favourite whilst she was growing up. Best mixed with tomato basil sauce, fresh chili and parmesan on top.

Another reader sourced this fantastic recipe for “Spaghetti Squash Noddle Bowl” published by The First Mess.


So to put the Vegetable Spaghetti to the test I took up the challenge of making this fantastic Spaghetti Squash Noodle Dish with Lime + Peanut Sauce by The First Mess



notes: Definitely use the sharpest knife you’ve got for the spaghetti squash. You don’t want to be pulling a stubborn knife out of a half-cut squash, commanding someone nearby to dial 9 + 1 in standby emergency preparation

Squash Ingredients:

1 large spaghetti squash, cut in half lengthwise + seeds scooped out
4-5 kale stalks (7-8 if you’re using lacinato), stems removed
1 shallot, peeled
1/2 cup chopped toasted nuts of your preference (I used cashews)
3 tbsp sesame seeds (toasted, raw, whatevs)
chopped leafy herb if you feel it (cilantro, mint, thai basil etc)
1 bunch of broccoli, cut into florets
salt + pepper

lime peanut sauce ingredients:

1/2 inch fresh ginger, peeled + rough chopped
2 cloves of garlic, peeled + rough chopped
1-2 tsp sriracha (or other hot sauce you like)
2 tbsp peanut butter (or tahini, sunflower seed butter, almond butter etc)
1 lime, peeled + chopped
1 tbsp rice vinegar (or apple cider/white wine vinegar)
2 tsp agave (or honey etc)
1.5 tbsp tamari soy sauce
little scoop of extra virgin coconut oil (optional, but I love the coconut fragrance here)
tiny splash of toasted sesame oil
1/2 cup grapeseed oil



Preheat the oven to 375 degrees F.

Line a baking sheet with parchment and place the squash halves, cut side down, onto the sheet. Bake for about an hour or until the flesh pulls away in easy strands.

While the squash is baking, slice the kale leaves into 1/3 inch-ish ribbons and place in a large bowl. Cut the shallot in half lengthwise, slice the halves into thin half-moons and set aside. Chop up the herbs and toasted nuts as well, set them aside with the shallows.

Once you’ve cut the broccoli, set a medium saucepan with about an inch of water over medium heat. Bring it to a simmer. Place the broccoli florets into a steamer basket and set aside until right before service.

Place all of the sauce ingredients in a blender and bend until fully incorporated. Taste for seasoning and set aside.

When squash is cool enough to handle, place the steamer basket of broccoli into the pot with the simmering water. Put a lid on it and allow broccoli to steam for 3-4 minutes, or desired doneness. While broccoli is steaming, scrape the spaghetti strands out with a fork into the large bowl with the sliced kale. The heat from the squash should wilt the kale slightly. Pour a big splash of the dressing into the bowl, season with salt and pepper and lightly toss the squash and kale.

Remove broccoli from the heat. Portion the squash and kale into 4 bowls. Top each bowl with the steamed broccoli, sliced shallots, chopped nuts, sesame seeds, chopped herbs and extra sauce.

The general consensus all round was that this spaghetti squash recipe is a sure winner. The Lime and Peanut Sauce is a great combination for a sauce and could be used on any Asian style noodle dish or salad.

Thank – you to The First Mess for sharing this fantastic recipe.

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1 Comment

One-Pot Zucchini Spaghetti | The Good Wolf Manifesto August 31, 2015 at 7:01 am

[…] versatile vegetable. Vegetable spaghetti is something I have featured in the past on the blog with this recipe which uses a type of squash. Using vegetables in place of other complex carbohydrates, like pasta […]


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