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

  1. Wash and cut spaghetti in half lengthwise

  2. Scoop out seeds (i season and toast these too!)

  3. Roast open side up at 400 degree f for 45 mins

  4. While squash is roasting

  5. Heat oil in a large frying pan or wok over medium heat

  6. Pan fry tofu until golden and add vegetables with 1 tbsp soy sauce

  7. Meanwhile, in a blender, add peanut butter, coconut milk, remaining soy sauce, rice vinegar, syrup, garlic & ginger and blend until smooth

  8. Once vegetables are tender add sauce and heat through

  9. Once squash has cooked and cooled slightly, scrap and string out squash to resemble noodles using a fork

  10. Plate squash and top with stir-fry and garnish!

  11. For a quick version you can microwave the squash in about 10-12 mins

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