I swear I posted this recipe a while back, but I can’t find it! Oh well…
Straight from Guatemala Peace Corps’ “Que Rico” Cookbook. This is super easy to make, requires limited ingredients, and is delicious:
one spaghetti squash
Tofu (Or whatever protein you desire)
3 scallion stalks, chopped (which I forgot in tonight’s dinner)
1 carrot, peeled and chopped
1 red bell pepper, sliced
2 eggs, scrambled
2 TBS oil
2 TBS Soy Sauce, low sodium
1/4 cup rice vinegar (or white vinegar)
2 TBS Sriracha (or other equally superb hot sauce)
1/4 cup peanut butter
2 TBS sugar (or a smidge less)
1/4 cup peanuts, chopped finely
cilantro, finely chopped
Cook spaghetti squash however you like best. I like to cut lengthwise, scoop out the seeds, put the two halves back together and microwave for five minutes on each side (possible longer depending on size of squash, or your preference of mushiness)
Make the sauce by combining rice vinegar, peanut butter, sugar, and hot sauce in a bowl. Stir until sugar has dissolved.
Heat large frying pan with oil. Cook the tofu until lightly browned. Coat in soy sauce and then set aside.
Cook the eggs and stir continuously until firm. Add carrot, pepper, and scallions and stir fry for 3-4 minutes. Add tofu and mix well.
Scoop the noodles from the squash with a fork. Careful the squash is hot! Add the noodles to the mix.
Pour the sauce over the noodles and mix all the ingredients until the sauce is absorbed, about 4-5 minutes.
Turn heat off and serve. Top with peanuts, lime wedge, and cilantro if you’d like. :)