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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    Directions

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