A pad thai inspired dish made with spaghetti squash "noodles", colorful veggies, and crispy tofu. Make a double batch of the vegan pad thai sauce and use it for another quick noodle dinner later in the week.
Preheat: Put the racks in the upper- and lower-thirds of the oven; preheat to 425°F (220°C).
Bake squash: Cut the spaghetti squash in half crosswise/horizontally (not lengthwise, see note 1). Scoop out and discard seeds. Place the squash, cut side down on a parchment lined baking sheet. Bake on the upper rack until fork tender, about 30 minutes.
Bake tofu: Meanwhile, scatter tofu on a second parchment lined baking sheet. Drizzle with 1 tablespoon of the grapeseed oil. Toss to coat. Bake on the bottom rack until golden brown, about 15 minutes.
Make sauce: Meanwhile, make one batch of Vegan Pad Thai Sauce.
Scoop squash: Use a fork to gently scoop out the insides of the squash. Discard the skin.
Stir fry veggies (see note 2): Heat 1 tablespoon of the grapeseed oil in a wok or 12-inch cast iron skillet over medium-high heat. When the oil is shimmering, add shallots. Sauté until translucent, about 2 minutes. Add carrots and bell pepper, saute until tender, 2 to 3 minutes. Add spinach, green onion, garlic, and baked tofu. Sauté until garlic is fragrant and spinach has begun to wilt, 1 to 2 minutes. Drizzle 2 tablespoons of the pad thai sauce. Toss to coat, then transfer everything to a bowl.
Stir fry squash: Reheat wok over medium-high heat and add remaining 1 tablespoon grapeseed oil. When the oil is shimmering, add have the squash "noodles". Cook for 1 minute. Add the remaining noodles, toss to mix. Drizzle about half of the remaining pad thai sauce over the noodles, toss to coat.
Combine: Add the stir fried veggies, bean sprouts, and the remaining pad thai sauce. Toss to mix. Garnish with peanuts, cilantro, lime wedges, and Sriracha (optional).
Notes
How to cut spaghetti squash: For this recipe, cut the spaghetti squash horizontally, through the short side of the squash....not lengthwise (through the stem). While people often cut spaghetti squash lengthwise, we find that a horizontal cut actually yields longer noodle strands.
Technique tip: Stir frying happens fast, so make sure you have all your ingredients prepped and ready to go before you start cooking.