3 cups Spaghetti Squash
1 package Firm Tofu, cut into cubes
1 package of Bean Sprouts, rinsed
1 lime, cut into wedges
1 bunch Cilantro
½ cup Dry Roasted Peanuts, chopped
2 Tablespoons Fish Sauce
2 Tablespoons Soy Sauce, gluten free
2 Tablespoons Apple Cider Vinegar
1 teaspoon Raw Honey
1 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Garlic, minced
1 large or 2 small Shallots, diced
Salt & Pepper to taste
Cayenne pepper (optional)
Cut the spaghetti squash in half. Scrape out the seeds with a spoon and cook, cut side up on a baking sheet, in a 350-degree oven. 40 min. for a large squash or 30-35 min. for a smaller squash.
Remove the squash. Let it cool for 10-15 min, then use a fork to shred the meat and place it on a side plate.
Using a non-stick skillet on high heat, sear each side of the tofu for 2-3 minutes per side or until it is medium brown. Place the cooked tofu on the side plate.
Add the eggs to the skillet and cook them over low-med heat until lightly scrambled. Place them on the side plate.
Add the olive oil, garlic, and shallots to the pan and cook over medium heat until the shallots are translucent. Add the apple cider vinegar, honey, fish sauce, and salt and pepper to the pan and cook for 3 more minutes until the sauce is well combined. Add the squash back into the pan and stir to combine.
If you like spicy food, add the cayenne pepper and stir to combine.
Serve the sauté squash mixture on a plate and garnish with lime, cilantro, chopped peanut, egg, and seared tofu. Enjoy!