- 2 small to medium spaghetti squash (or 1 very large one)
- 4 cups chopped broccoli
- 2 red bell peppers, sliced
- 1 medium white onion, sliced
- 1 tsp coconut oil, extra virgin olive oil or avocado oil
- pinch of salt, pepper and garlic powder
- 1 package medium or firm tofu, cut into slabs
- soy sauce or gluten-free-tamari
- dusting of cornstarch or arrowroot powder (approx. 1-2 tbsp, optional, results in crispier tofu)
- fresh cilantro, for serving (optional)
For the Almond Satay Sauce
- Turn the oven on to 450 F.
- To make the spaghetti squash, cut in half, scoop out the seeds and place face up on a baking tray. Roast in the oven for approximately 30-40 minutes until you can pierce the flesh with a fork and the squash easily peels away from the skin. Once it’s cooked, remove from the oven, let it cool a bit until you can handle it, then drag a fork across the squash to create noodles. Spend a few minutes, scraping out all the squash into noodles.
- To make the roasted veggies, place on a baking tray, toss with 1 tsp of oil and sprinkle with salt, pepper and garlic powder. Roast in the oven at the same time as the squash for approximately 30 minutes until tender and browned.
- To make the tofu, cube and toss with a splash of soy sauce, a generous amount of black pepper, a pinch of garlic powder and the optional cornstarch or arrowroot powder. Either place on a baking tray and bake in the oven with the veggies and squash for about 30-40 minutes until browned and crispy.
- To make the sauce, vigorously whisk the ingredients together until smooth and creamy.
- To assemble, either scoop the spaghetti squash noodles into a bowl and top with the tofu and sauce or for a fun serving idea, create a spaghetti squash boat by piling everything into the noodled spaghetti squash, using the squash itself as a bowl.
- Serve with fresh cilantro, if desired.
Keywords: healthy, vegetarian, Thai, noodles