Spaghetti Squash With Veggies & Tofu In A Curry Peanut Sauce

FOODISTA
14Ingredients
70Minutes
400Calories

Ingredients

US|METRIC
  • 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)
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    NutritionView More

    400Calories
    Sodium17% DV410mg
    Fat40% DV26g
    Protein35% DV18g
    Carbs12% DV36g
    Fiber12% DV3g
    Calories400Calories from Fat230
    % DAILY VALUE
    Total Fat26g40%
    Saturated Fat11g55%
    Trans Fat
    Cholesterol
    Sodium410mg17%
    Potassium950mg27%
    Protein18g35%
    Calories from Fat230
    % DAILY VALUE
    Total Carbohydrate36g12%
    Dietary Fiber3g12%
    Sugars5g10%
    Vitamin A60%
    Vitamin C60%
    Calcium60%
    Iron40%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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