Spaghetti Squash With Veggies & Tofu In A Curry Peanut Sauce Recipe

Name: Spaghetti Squash With Veggies & Tofu In A Curry Peanut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 spaghetti squash; cooking spray; 2 cups tofu cubed, I used TJ's teriyaki flavor; 1/2 cup carrots matchstick-cut; 1 zucchini; 1/2 red bell pepper; green onions cup chopped; 2/3 cup light coconut milk; 2 tablespoons low sodium soy sauce; 2 tablespoons rice wine vinegar; 3 tablespoons peanut butter; 1 teaspoon oil toasted sesame seed; 1 teaspoon curry powder + a bit more turmeric; 1 pinch cayenne or more if you like it HOT

Servings: persons

1 spaghetti squash
cooking spray
2 cups tofu cubed, I used TJ's teriyaki flavor
1/2 cup carrots matchstick-cut
1 zucchini
1/2 red bell pepper
green onions cup chopped
2/3 cup light coconut milk
2 tablespoons low sodium soy sauce
2 tablespoons rice wine vinegar
3 tablespoons peanut butter
1 teaspoon oil toasted sesame seed
1 teaspoon curry powder + a bit more turmeric
1 pinch cayenne or more if you like it HOT

1
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.
2
Saute 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 saute pan over low to mix.
3
Scoop some spaghetti squash on the plate, top with the curry peanut mixture and enjoy!

128

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 spaghetti squash, cooking spray, 2 cups tofu cubed, I used TJ's teriyaki flavor, 1/2 cup carrots matchstick-cut, and more.

Yes, Spaghetti Squash With Veggies & Tofu In A Curry Peanut Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghetti Squash With Veggies & Tofu In A Curry Peanut Sauce

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