Kung Pao Spaghetti Squash with Tofu
Jodi Paul
Main dish spaghetti squash with Asian flavors
ingredients
- 1/2 cup kung pao sauce
- 1 medium scallion(s)
- 1/4 bell pepper(s)
- 3 cup cooked spaghetti squash
- 1/4 cup cilantro
- 1/2 pound firm tofu
- 1 cup bok choy
- 2 cup packaged coleslaw mix (shredded cabbage and carrots)
- 3 tablespoons chopped roasted peanuts
directions
- 1
Marinate tofu in kung pao sauce for up to 3 days.
- 2
Coat a stir fry pan with cooking spray, and bring to high heat. Add coleslaw mix, scallion, and bok choy, stir fry until just barely tender.
- 3
Add spaghetti squash and cilantro, and stir to combine.
- 4
Add tofu and remaining kung pao sauce, stir to combine, and continue to stir fry until heated through.
- 5
Top with additional cilantro and 1 tablespoon chopped nuts per serving.
notes
6 Weight Watchers points.
Source: Jodi Paul
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