Teriyaki Spaghetti Squash, Spaghetti

• 1/2 cups Water
• 1 whole Spaghetti Squash, Halved, Seeds Removed
• 1 pinch Salt
• 1 pinch Pepper
• 13 cups Soy Sauce
• 1 Tablespoon Brown Sugar
• 13 cups Pineapple Juice (reserved From A 19 Ounce Can Of Pineapple)
• 1 Tablespoon Minced Fresh Ginger
• 3 cloves Garlic, Minced
• 1/4 teaspoons Sea Salt
• 1/4 teaspoons Red Pepper Flakes (optional)
• 1 pinch Pepper
• 1 Tablespoon Arrowroot Powder
• 1 Tablespoon Olive Oil
• 1 block Tofu, Cut Into Cubes
• 1 whole Bell Pepper, Chopped
• 1 whole Carrot, Cut Into Matchsticks
• 1 cup Pineapple Tidbits (reserved From Can)
• 1 can (8 Oz. Size) Water Chestnuts, Drained
• 2 whole Green Onions, Chopped (garnish)

1. 1) For the squash: Pour water into a large baking dish.
2. Place spaghetti squash halves face down into the water.
3. Bake in a 400 degree F oven for about 45 minutes, or until squash is soft.
4. 2) While the squash is baking, place all sauce ingredients in a medium bowl and whisk together.
5. Set aside.
6. 3) For the veggies, heat olive oil in a large pan over medium heat.
7. Saute tofu blocks until they are browned on all sides (about 5 minutes).
8. Add bell pepper and carrot, sauteing for about 5 minutes, or until carrot softens slightly.
9. Add pineapple tidbits and water chestnuts, sauteing for 1 minute.
10. Add sauce ingredients and simmer on low until thickened (about 2 minutes).
11. 4) Once squash is finished, scoop out the meat, gently into a large bowl.
12. Add salt and pepper, mixing to combine (you may have to gently separate the spaghetti strands from one another).
13. 5) Divide spaghetti onto plates.
14. Scoop a generous amount of veggies/sauce on top, garnished with green onion.
15. Enjoy!

water, salt, pepper, soy sauce, brown sugar, pineapple juice, fresh ginger, garlic, salt, red pepper, pepper, arrowroot powder, olive oil, bell pepper, carrot, pineapple, water, green onions

Taken from tastykitchen.com/recipes/main-courses/teriyaki-spaghetti-squash-spaghetti/ (may not work)