Spaghetti Squash With Veggies & Tofu In A Curry Peanut Sauce

• 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!

squash, cooking spray, carrots matchstick, zucchini, red bell pepper, green onions, light coconut milk, soy sauce, rice wine vinegar, peanut butter, oil, curry powder , cayenne

Taken from www.yummly.com/recipe/Spaghetti-Squash-With-Veggies-_-Tofu-In-A-Curry-Peanut-Sauce-1672473 (may not work)