Teriyaki Spaghetti Squash, Spaghetti

This is a low carb, low fat option, that mocks pasta, but is vegetable based. The spaghetti squash acts as the 'pasta' and the sauce is a sweet and sour delight. You can tweak this recipe however you like, perhaps using 'real' pasta, or adding different vegetables to the sauce, such as broccoli, or bean sprouts. Also, if you don't like tofu, use your favorite meat alternative, or beans. Either way, this is a sure fire way to get your veggie and fruit count for the day!

Ingredients (makes enough for 4):

1 spaghetti squash, halved, seeds removed

½ cup water

pinch of pepper

pinch of salt

Sauce:

1/3 cup soy sauce or tamari

1 tbsp brown sugar

1 tbsp minced fresh ginger

3 garlic cloves, minced

1/3 cup pineapple juice (drained from a 19 oz pineapple tidbits)

¼ tsp sea salt

¼ tsp red pepper flakes (optional)

pepper to taste

1 tbsp arrowroot powder

Vegetable fry, etc.:

1 tblsp olive oil

1 block of tofu, drained of water, diced into small blocks

1 large bell pepper (any color), chopped

1 carrot, cut into matchsticks (or small pieces)

Reserved pineapple tidbits

1 227 ml can of water chestnuts, drained

2 green onions, chopped, garnish

1) Pour water in a large baking. Place spaghetti squash halves face down into the water. Bake in a 400 degree oven for about 45 minutes, or until squash is soft.

2) While the squash is baking, place all sauce ingredients in a medium bowl and whisk together. Set aside.

3) For the fry, heat olive oil in a large pan over medium heat. Sauté tofu blocks until they are browned on all sides (about 5 minutes). Add bell pepper and carrot, sautéing for about 5 minutes, or until carrot softens slightly. Add pineapple tidbits and water chestnuts, sautéing for 1 minute. Add sauce ingredients and simmer on low until thickened (about 2 minutes).

4) Once squash is finished, scoop out gently into a large bowl. Add salt and pepper, mixing to combine. (you may have to gently separate the 'spaghetti' strands from one another).

5) Divide 'spaghetti' on to plates. Scoop a generous amount of sauce on top, garnished with green onion. Enjoy!