Asian Spaghetti Squash is made simply with sausage, veggies, hoisin sauce, and sriracha. This easy, healthy weeknight meal is bursting with flavor and guarantees to satisfy the whole family!
The first time I experimented with this recipe, I thought I had lost my mind. Seriously. I mean, spaghetti squash with sausage, hoisin sauce, and sriracha?! But let me just say that I am so glad I was feeling a little wild that day because it seriously worked out in my favor. This Asian Spaghetti Squash recipe is easy to make and absolutely delicious.
As you know, I’m constantly searching for lighter versions of carb-heavy meals. This has led me to a whole lot of spaghetti squash dishes since this type of squash is frequently used in the health food community as an alternative to pasta. For reference, 100 grams of spaghetti squash contains just 7 grams of carbs, while the same amount of your average pasta contains 25 grams. That’s a huge difference!
If you’re craving some Asian-inspired flavors and are looking to keep the carb count low, Asian Spaghetti Squash with sausage is perfect for you. Ready from start to finish in under 45 minutes, this crave-worthy dish is great for any weeknight dinner or Sunday meal prep. Top it off with some fresh herbs and get ready to fall in love.
Main Ingredients and Easy Swaps
Not only is this spaghetti squash recipe easy and delicious, it only requires a few simple ingredients to whip up. Let’s talk about what you’ll need to bring this dish to life.
- Spaghetti Squash: This versatile and nutrient-dense veggie will serve as the base of our dish. When cooked, spaghetti squash can be pulled apart into what looks a lot like stringy noodles. This works with zucchini noodles and rice noodles as well.
- Ground Turkey Sausage: Make sure to use ground sausage, not sausage links or plain ground turkey. The ground sausage adds tons of rich, savory flavors to this sweet and spicy dish. Swap in pork sausage, ground beef, or ground turkey.Just add extra seasoning for plain ground meat.
- Veggies: Fresh garlic and onions work together to enrich the flavor profile of this recipe, while spinach beefs up the nutrient value with plenty of vitamins and minerals. Feel free to use any leafy greens you prefer.
- Hoisin Sauce: This sweet and spicy sauce is thick, dark, and frequently used in Cantonese cuisine to flavor meals. You can find it in the international aisle at any major grocery store. Teriyaki sauce could also work but it will be sweeter.
- Sriracha: This Asian chili sauce adds a little bit of heat and a whole lot of flavor. If you’re worried about the spice level, you can reduce the amount by half. Sambal olek also work and red chili flakes can work in a pinch.
How to Pick the Best Spaghetti Squash
If you aren’t a spaghetti squash pro, choosing the right one can be a little daunting. Lucky for you, there are a few easy tricks I can share to help you pick the best spaghetti squash in the produce aisle.
First, you want to look for spaghetti squash that is golden yellow or dark yellow in color. It should feel firm to the touch and heavier than it looks. Don’t be afraid to pick up a few to compare their weights. The stem should also be firm and dry, and the squash should be free from cracks and soft spots.
Spaghetti Squash Recipe Variations
While this Asian Spaghetti Squash recipe is perfectly delicious without any alterations, it’s super easy to customize depending on what you’re in the mood for. Here are some of my favorite ways to make this dish your own:
- Spaghetti Squash Pad Thai. Transform this delicious dish into low-carb Pad Thai by swapping out the sauce with Pad Thai sauce and adding chopped peanuts, bean sprouts, fresh cilantro, and lime wedges.
- Switch up the veggies. You can add or remove vegetables however you choose. Some of my favorites to toss into this recipe include broccoli, bell peppers, carrots, scallions, and mushrooms.
- Brighten it up. To brighten up this flavorful dish and take it to the next level, try adding a squeeze of fresh lime juice or some fresh herbs like cilantro or basil.
- Swap the hoisin sauce. If you can’t find hoisin sauce or simply aren’t a fan, try swapping it out for soy sauce or sesame oil (or both). If you still want the sweetness that the hoisin sauce brings to the table, add a bit of honey or brown sugar as well.
If you want to avoid watery spaghetti squash, there are a few methods you could try. First, you could salt the squash for 15-20 minutes to draw out excess moisture prior to cooking it. Alternatively, you could sauté your cooked spaghetti squash noodles in a dry pan to draw out some of the moisture.
If you don’t have or don’t want to use ground turkey sausage, you have a few options. You could swap it out for another type of sausage, chicken breast, shrimp, or even tofu. Really, any protein source of your choice would taste great with this dish.
Sriracha is a chili sauce made with red jalapeno peppers, vinegar, garlic, sugar, and salt. It’s considered to be moderately spicy, but only around half as spicy as Tabasco sauce. If you’re unsure of how much spice you can handle, try adding just a little bit at a time and tasting as you go until you’ve reached your comfort level.
Asian Spaghetti Squash
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- 1 spaghetti squash (medium, about 4 cups)
- 2 tsp olive oil
- 1/2 cup onion, minced
- 2 garlic cloves, minced
- 2 cups spinach
- 1 lb lean ground turkey sausage (not links, or ground turkey)
- 2 tbsp Sriracha
- 2 tbsp Hoisin sauce
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Preheat the oven to 400 degrees. Cut the spaghetti squash in half and remove seeds. Spray with cooking spray and sprinkle with salt and pepper. Place cut side down on a baking sheet and bake for 35-40 minutes until tender. You can also microwave the spaghetti squash. Pierce it all over with a fork or sharp knife. Microwave for 10-15 minutes until tender to the touch. Carefully cut in half and scoop out the seeds. Then use a fork to scrape out the spaghetti squash.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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