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Serves:  2-3 (Chris and I enjoyed it so much, we ate it all!)

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
• 1/3  cup chopped green onions (I didn’t have any on hand this time)
• 2/3  cup light coconut milk
• 1-2  tbsp low-sodium soy sauce
• 2  tbsp rice wine vinegar
• 3  tbsp peanut butter
• 1 tsp toasted sesame seed oil
• 1  tsp curry powder + a bit more turmeric
• pinch cayenne or more if you like it HOT

Directions

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.

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.

Scoop some spaghetti squash on the plate and top with the curry peanut mixture and enjoy!

I really wish we would have had some leftovers!