Spaghetti Squash With Veggies & Tofu In A Curry Peanut Sauce

Photo: Kristen

Ingredients

1 spaghetti squash

Cooking spray

2 cups cubed tofu (I used TJ’s teriyaki flavor)

1/2 cup matchstick-cut carrots

1 zucchini, chopped + 1/2 red bell pepper chopped

cup chopped green onions

2/3 cup light coconut milk

2 tablespoons low-sodium soy sauce

2 tablespoons rice wine vinegar

3 tablespoons peanut butter

1 teaspoon toasted sesame seed oil

1 teaspoon curry powder + a bit more turmeric

pinch cayenne or more if you like it HOT

Preparation

For the spaghetti squash:

Preheat oven to 400 F. Cut squash in half lengthwise, place cut sides down on a foil lined baking sheet. Pour about 1/2 cup water in pan. Bake for about 30 minutes, turn squash over and bake for another 15-20 minutes until tender. I also put a little butter in mine. When it’s done scoop one 1/2 into a bowl and save the other half for another meal. To the bowl with the squash add a splash of rice wine vinegar and toasted sesame seed oil to taste.

Sauté the tofu, carrots, zucchini, bell pepper and green onions until tender and browned. Mix the coconut milk and last 6 ingredients in a bowl and microwave to soften, then add to the sauté pan over low to mix.

Scoop some spaghetti squash on the plate, top with the curry peanut mixture and enjoy!