Autumn Harvest Spaghetti Squash Larb

Ingredients

For 2 servings

• 1 1 medium-sized spaghetti squash, halved and seeded
• 1 cup tofu, crumbled
• 2 cups mixed seasonal garden vegetables (Red bell peppers, zucchini etc.), diced
• 4 cloves garlic, minced
• 1 thumb-sized piece ginger, minced
• 2 red Thai chili peppers, sliced
• 1 lime, juiced
• 1 handful fresh mint leaves, roughly chopped
• 1 handful fresh cilantro leaves, roughly chopped
• 2 tablespoons light soy sauce (use Tamari for gluten-free option)
• 2 tablespoons olive oil
• to taste salt

Method

1. 1

   Preheat your oven to 375°F.

2. 2

   Drizzle one tablespoon of olive oil over the halved spaghetti squash and season with salt. Place them cut-side down on a baking sheet.

3. 3

   Roast the spaghetti squash in the preheated oven for 40-45 minutes until tender. Allow it to cool, then use a fork to scrape out the strands from the skin. Set aside.

4. 4

   In a sauté pan, heat one tablespoon of olive oil. Add minced garlic, ginger, Thai chili and stir until fragrant. Add crumbled tofu to the pan and sauté until it turns golden.

5. 5

   Add the diced vegetables into the pan and sauté until they soften. Mix in the soy sauce and lime juice, then remove from heat.

6. 6

   Divide the scraped strands of spaghetti squash onto two plates. Top each with the tofu and veggie mixture. Garnish with mint, cilantro leaves and an extra squeeze of lime. For more heat, sprinkle with sliced Thai chilis.