Spaghetti Squash With Veggies & Tofu In A Curry Peanut Sauce
By: Kristen
Published: Friday, February 5, 2010 - 8:31pm

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

1 For the spaghetti squash: 2 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. 3 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. 4 Scoop some spaghetti squash on the plate, top with the curry peanut mixture and enjoy!

About


Great vegetarian recipe, full of nutrients and flavor!