Peanut Tofu Spaghetti Squash

Heat the oven to 400°F. Wash your hands with soap and water before preparing the ingredients. Rinse the produce under running water, scrub the squash rind with a produce brush, and dry everything. Remove any damaged areas. Shred the carrots, slice the scallions, mince the garlic, and measure the lime juice. Drain the tofu, pat it thoroughly dry with a clean kitchen towel, and cut it into 3/4-inch cubes.

Place the squash on a stable cutting board and carefully halve it lengthwise. Scoop out the seeds with a spoon. Rub the cut surfaces with 1 tablespoon of the oil and sprinkle with the salt. Place the halves cut-side down on the baking sheet.

While the squash roasts, whisk together the peanut butter, lime juice, soy sauce, maple syrup, garlic, and 2 tablespoons of the warm water. Whisk until smooth. If the dressing is too thick to pour in a broad ribbon, add the reserved 2 tablespoons of water a little at a time, saving any unused water for the skillet toss.

During the final 15 minutes of roasting, heat the remaining 2 tablespoons of oil in the skillet over medium-high heat. Add the tofu in a single layer. Cook for 10–12 minutes, turning every few minutes, until golden on several sides. Remove the skillet from the heat if the squash is not yet ready.

Return the skillet to medium heat. Add the carrots and scallion whites to the browned tofu and cook, stirring gently, for 1–2 minutes. Reduce the heat to low, add the squash strands and peanut dressing, and fold everything together with the spatula. Add any unused measured water if needed to loosen the dressing. Toss for only 1–2 minutes, until evenly coated and hot; do not simmer.

Fold in the scallion greens and divide the entire skillet mixture evenly among four plates. Serve immediately.