Thai Style Spaghetti Squash with Coconut Peanut Sauce
Ingredients
- 1 large spaghetti squash
- 1 block of firm tofu, pressed and chopped into bite size pieces
- 1 tbsp cooking oil
- 1/3 cup natural peanut butter
- 1/2 cup coconut milk
- 1/4 cup soy sauce + 1 tbsp divided
- 3 tbsp rice vinegar
- 1 tbsp agave or maple syrup
- 2 garlic cloves, peeled
- 1 thumb sized piece of ginger, peeled
- 2 cups stir-fry vegetables, chopped (i suggest red pepper, broccoli, carrot, onion, cauliflower)
- garnish:
- cilanto
- roasted peanuts
- green onion
Preparation
Wash and cut spaghetti in half lengthwise
Scoop out seeds (i season and toast these too!)
Roast open side up at 400 degree f for 45 mins
While squash is roasting
Heat oil in a large frying pan or wok over medium heat
Pan fry tofu until golden and add vegetables with 1 tbsp soy sauce
Meanwhile, in a blender, add peanut butter, coconut milk, remaining soy sauce, rice vinegar, syrup, garlic & ginger and blend until smooth
Once vegetables are tender add sauce and heat through
Once squash has cooked and cooled slightly, scrap and string out squash to resemble noodles using a fork
Plate squash and top with stir-fry and garnish!
For a quick version you can microwave the squash in about 10-12 mins