Spaghetti Squash With Veggies Tofu In A Curry Peanut Sauce

Spaghetti Squash With Veggies & Tofu In A Curry Peanut Sauce

Spaghetti Squash With Veggies & Tofu In A Curry Peanut Sauce


Serves 3

Details
  • Servings:   3
  • Calories:   417
  • Protein:   23g
  •  
  • Fiber:   7g
  • Sugar:   11g
  • Carb Total:   21g
  •  
  • Trans Fat:   1g
  • Saturated:   7g
  • Fat Total:   27g
  •  
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • asian
Ingredients
  • 1 spaghetti squash
  • Cooking spray
  • 2 cups cubed tofu (I used TJ’s teriyaki flavor)
  • 1/2 cup matchstick-cut carrots
  • 1 zucchini, chopped + 1/2 red bell pepper chopped
  • cup chopped green onions
  • 2/3 cup light coconut milk
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 3 tablespoons peanut butter
  • 1 teaspoon toasted sesame seed oil
  • 1 teaspoon curry powder + a bit more turmeric
  • pinch cayenne or more if you like it HOT
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