Cut spaghetti squash in half, scoop out seeds and sprinkle with salt. Bake at 200C for 40 minutes or until flesh flakes away easily with a fork. Pour off any liquid and scrape strands out with a fork. This is much easier when it's cooled down!
To make the sauce add all of the sauce ingredients to a small bowl and stir to combine. Set aside.
When the spaghetti squash and sauce are at the ready. Heat the peanut oil in a large pan over and sauté onion and tofu for a few minutes, then add broccoli for about 3 minutes. Lastly add spring onions, carrots and spaghetti squash (noodles).
Mix the sauce through, garnish with a little coriander, lime wedge and maybe some crushed peanuts and prepare to fall in love with this dish :D
This is a super made up recipe so I'm happy for all kinds of innovation! But it is excellent just this way with nothing else to add or change :)