Spaghetti Squash With Veggies & Tofu In A Curry Peanut Sauce
2/3 cup light coconut milk
3 tablespoons peanut butter
pinch cayenne or more if you like it HOT
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.