Sesame Ginger Spaghetti Squash

I love spaghetti squash.

I hate spaghetti...

It is weird. I know. It's a mental thing. Too many years of making spaghetti twice a week for hundreds of teenagers makes you never want to eat it again. Unfortunately for my family, it transferred to all pasta...so I probably eat pasta like a few times a year. That is my quota.

But anyway, enough about my weird relationship with pasta. Let's talk about other things. Has anyone been binge watching Hamilton like no tomorrow? We watched it all on July 3, and now I am just watching a song or 2 or 3 a day while I fold laundry/cook/clean and am slowly watching it again. I can see what the madness was all about. It is A-MAY-ZING.

But on to more pertinent things, like how I have been big time MIA here. Sure, I have been posting on Instagram, but not here. Between Covid, staging/selling out house, house hunting, buying a new house, moving in with my parents, and working on the designs for the new kitchen - yes you heard me right I am getting a new kitchen - there has been no time for posting. Add the fact that it is summer and we are kind of trying to have a semi normal(ish) life amidst all this covid and there is really no time. But my kids slept in today so here I am. I got my workout in, priorities, ate my blueberry sourdough pancakes, and now I am here. Hooray! Because this dish is amazing.

Unfortunately, I do not have good pictures of it. Again, priorities. But oh well. It still tastes great, and that is what matters. So, let's talk spaghetti squash. I cook it in two different ways. I used to roast it in the oven, now I pressure cook it. Both are great. Pressure cooking is just a LOT faster. So this can actually be a pretty quick meal if you want it to be. I also use fresh and frozen vegetables depending upon what I have. This is a great meal when you are like, "Man, we are out of food. Pull those frozen veggies out and work some magic." I have even made this sans spaghetti squash and used rice/raman noodles. It works, it is just a little different.

Ingredients

1 Large Spaghetti Squash

1 c Mixed Vegetables (frozen or fresh)

*I like green beans, broccoli, and carrots*

1 c Frozen Peas

1 Bell Pepper, sliced

2 T Soy Sauce

1 T Sesame Oil

2 T Peanut or Almond Butter

2 T Agave

2 T Lemon Juice

1/8-1/4 Fresh Orange Juice

1 tsp Fresh Ginger, grated

Sriracha, optional

1/2-1 Block Tofu, pressed and cubed

Sesame Seeds, to garnish

Cilantro, to garnish

Directions

Roast squash at 400 degrees F for 35-45 minutes until tender. Let cool.

OR

Pressure cook squash for 8 minutes at high pressure and do a quick release. Let cool.

Combine soy sauce, sesame oil, nut butter, agave, lemon juice, ginger, and orange juice. Whisk well. Set aside.

Cube and pan (or air) fry tofu in coconut oil until golden brown.

Place vegetables and a little water in a wok or large pan and steam (about 3 minutes), until soft.

Fork out squash and combine squash, vegetables, sauce, and tofu in wok.

ENJOY