Spaghetti Squash with Soy-Sesame Honey Tofu

The weather is insanely nice today! I worked 8-3:30 but it was actually pretty fun and exciting because it was my store’s grand opening today (although it was open all through renovations, but still). So all kinds of extra little things were going on, like local artists playing music, a big BBQ outside, face painting and balloon animals – it was fun! It made up for the fact I had to work on such a BEAUTIFUL day! But I got the rest of the day to relax and take advantage of this weather. Although I didn’t necessarily spend it outside still, I spent it with the windows and doors wide open, birds chirping and music playing, and making these delicious spaghetti squash boats!

I got out my cute high-wasted white shorts and pretty floral flowy top and put it on as soon as I got home from work. It’s sunny and hot, with a nice fresh breeze of cool air every once and a while. I can’t believe what a perfect day it is. And I can’t wait for more of these days! They really get me excited to BBQ, and to come up with all kinds of deliciously healthy BBQ’d meals and share them with you guys! And of course healthy frozen desserts like popsicles! Can’t wait! Well, I suppose I can wait. As long as I’ve got some of these spaghetti and tofu boats to eat while I do. They’re so enjoyable, you’ll really want to sit down and take the time to enjoy this meal. Tofu is one of those things that you need to flavor properly, and if you do it’s delicious. And in this recipe, it’s delicious.

In my last few posts I mentioned Brett getting a new job and starting training to be a game table dealer at a casino in our town! Just thought I’d give a little update and let everyone know that it’s still going really well. He’s still in the training stage though, and eventually will still have a test to pass before he knows for absolute certain that he has the job. But I definitely have faith in him! He’s very determined and he practices all the time (we were playing ultimate texas hold ’em for a good 2 hours the other night!). So I think he’ll do just fine 🙂 but no matter what, I’m happy! The test is hard, and anyone could fail it. If he does, we’ve got a back up plan and all is good! So that’s where we’re at for now! Life’s pretty great 🙂 and so is this recipe 😉

Spaghetti Squash with Soy-Sesame Honey Tofu

  • Prep Time: 15m
  • Cook Time: 45m
  • Total Time: 1h
  • Serves: 2
  • Yield: 2 spaghetti squash boats


  • 1 spaghetti squash
  • 4 tbsp. olive oil
  • 350 g package extra firm tofu
  • 1 garlic clove // minced
  • 1 tsp. grated ginger
  • 1 tsp. white vinegar
  • 1 tbsp. sesame oil
  • 1 tbsp. honey
  • 1 tsp. sesame seeds
  • 2 sticks of green onion
  • 1/4 c soy sauce


  1. Preheat oven to 400°F.
  2. Cut spaghetti squash in half and remove seeds.
  3. Place on a large cooking sheet with parchment paper, drizzle each half with 1 tbsp olive oil and sprinkle with salt and pepper.
  4. Put in the oven and bake for 45 minutes.
  5. In a small dish, mix the soy sauce, honey, sesame oil, vinegar, ginger and garlic.
  6. Heat 2 tbsp olive oil in a pan over medium heat.
  7. Cut up your tofu into dice-sized cubes.
  8. Add tofu to your pan and cook about 15 minutes, turning all the pieces often, to try to get all sides crispy.
  9. Remove from pan and set aside.
  10. In the same hot pan you just cooked your tofu in, add your soy sauce mixture.
  11. Let heat and thicken while you roll it around the pan. Pour a little bit back into the dish and then put the tofu back in the pan with the sauce and stir to fully coat. Toss with sesame seeds.
  12. When your spaghetti squash is done cooking, remove from oven and loosen the "noodles" with a fork.
  13. Pour the little amount of soy sauce mixture you saved in the dish into your spaghetti squash halves to lightly flavor them.
  14. Add your tofu on top of each half, and garnish with green onion.
  15. Serve & enjoy!

If you make this recipe, I’d love to hear about it! Leave a comment below, or take a photo and tag it on instagram or twitter with #itscrunchthyme


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