This vegan spaghetti squash pad thai is super simple and satisfies takeout cravings. Loaded with bell peppers, carrots, and crispy organic tofu, this dish is customizable with whatever veggies and protein you have on hand.
1: Whisk all sauce ingredients until well combined. You can prep the sauce ahead of time and store it in the refrigerator.
2: In a skillet, heat 1 tsp of avocado oil. Stir in 1 thinly sliced large bell pepper and cook until soft, about 5 minutes.
3: Stir in green onion, then stir in spaghetti squash and tofu (or another protein).
4: Stir in the sauce and toss everything to combine, then let everything cook and soak up the sauce for 5-7 minutes.
5: Stir in carrots and serve.
