Ingredients:

• 1 spaghetti squash
• 1/2 brick tofu
• 1 package bean sprouts
• Scallions/chives
• 2cloves garlic
• 1inch ginger
• cilantro(optional)
• 2TBSP rice wine vinegar
• 1TBSP fish sauce
• 1TBSP soya sauce
• 2TBSP peanut butter
• 2 limes
• 1TBSP sirracha
• sesame oil
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Directions:

1. Bake spaghetti squash with a bit of oil and desired spices, face down at 400Ffor 30-45mins
2. Mix rice wine vinegar, fish sauce, and soya sauce in bowl
3. Mix peanut butter, 1 lime, sirracha and 1tsp in bowl
4. When spaghetti squash is almost ready, cook diced tofu in sesame oil in a wok or large frying pan, add bean sprouts and 1/2 the scallions adding a bit more sesame oil
5. Put spaghetti squash in pan and fry up with everything including the first sauce (optional: add an egg or 2 and scramble it in – or cooked chicken for extra protein!)
6. Top with extra scallions, cilantro, peanut sauce and fresh lime, Enjoy!