Spaghetti Squash Nutty Pad Thai with Tofu

Ingredients (serves 6)
1 spaghetti squash 
1 bag of brussels, chopped into fourths
2 blocks of tofu, cut into cubes
1 medium sized white onion
1 box of shiitake mushrooms, sliced
1 head of cauliflower, cut into florets
1/2 cup of chopped scallions
Sauce:
4-5 cloves of garlic, minced
1-2 inch nubs of ginger, minced
3 tablespoons peanut butter
3 tablespoons low sodium soy sauce or coconut aminos
2 tablespoons siracha
2 teaspoons sesame oil
3 tablespoons water
Optional: 2 teaspoons of lime juice or rice vinegar

Directions:

1. Preheat oven to 400F convection bake

2. Place whole spaghetti squash in the oven and let roast for 45 minutes. Remove from oven and pierce skin with a fork to let out steam. Set aside to cool down.

3. Add chopped cauliflower and brussel sprouts to baking sheet and spray with avocado oil, and season with salt and pepper. Place in oven and let roast for 25-30 minutes.

4. Tofu: Drain and dry with paper towels. Try to squeeze out all the excess water. Slice into 1 inch cubes. Heat a skillet with sesame oil or avocado oil and add cubes of tofu. Sautee until all sides of the tofu are golden. Set aside.

5. Add all ingredients for the sauce in a mixing bowl or blender and whisk together or blend.

6. Cut the spaghetti squash in half length-wise. Remove the seeds with a spoon and fork. With a fork, pull out the contents of the squash to create spaghetti and set aside.

7. In a large wok, sautee the onion over medium heat. Once soft, add the mushrooms. Let cook for another 5 minutes, then add the spaghetti squash, roasted cauliflower, brussel sprouts, tofu and scallions. Mix together.

8. Pour the sauce over the mixture and mix all together. Keep on the heat and partially cover the wok to make sure everything is hot. Then serve!
   

Breakfast hack In case you have leftovers: warm up in a skillet and when it’s hot, create a hole to crack an egg. Cover and let cook for 3 minutes and serve.