SPAGHETTI SQUASH "PASTA," PEANUT-SAUCE STIR FRY

SPAGHETTI SQUASH

Yield 4 bowls

Number Of Ingredients 10

3 lb. Spaghetti Squash
1/2 Medium Yellow Onion
1 Large Bell Pepper (Orange or Red)
1 Clove of Garlic
1 Tomato
3/4 Cup of Peanut Sauce
8 oz. Extra Firm Tofu
1 teaspoon Crushed Red Pepper
Cooking Spray
2 tablespoons Canola Oil

Steps:

Pre-heat the oven to 375 degrees. Halve the squash vertically (hot-dog style) and scoop out the innards. Prep a baking sheet with a light coat of cooking spray. Place squash halves on baking sheet ("flesh" side down) and bake for 60 minutes. While cooking, cut onion into medium size slices. Cut bell pepper into 1/4 inch strips. Set both aside together. Cut tofu into 1/4 inch cubes and set aside. Shave/dice garlic and dice tomato. Set aside together. Heat canola oil in a wok or large frying pan over low-medium heat roughly 10-15 minutes before the squash will be coming out of the oven. Saute tofu for 4-5 minutes with 1/4 cup peanut sauce. Add pepper and onion with another 1/4 cup sauce and crushed red pepper, saute for 5 minutes. Let simmer while you scoop out baked squash with a fork. Add "spaghetti" to frying pan with tomato, garlic, and 1/4 cup peanut sauce. Turn up heat to medium and saute for 2 more minutes. Serve it up in bowls!