This is an easy and low carb dinner idea that uses spaghetti squash as the base, with a coconut ginger sauce and vegetables and grilled tofu. It’s an easy vegan dinner option full of great flavors!

Ingredients
1 spaghetti squash
1 Tbsp coconut oil
3 cloves garlic, minced
1 Tbsp grated ginger
1 1/2 cup coconut milk
1/2 yellow onion, chopped
handful grape tomatoes, halved
1/2 head broccoli, cut into florets and steamed
2 Tbsp chopped fresh basil
1/8 tsp red pepper flakes
Grilled tofu to serve, if desired

Instructions
Preheat oven to 350 degrees. Cut spaghetti squash in half. In a 9×13″ casserole dish or cake pan, add 1/2 inch of water and place spaghetti squash halves cut side down in the dish. Cover with foil and place in the oven for 30 minutes. Meanwhile, steam broccoli florets for 8-10 minutes, and prep garlic, onion, ginger, tomatoes, and basil. Remove spaghetti squash from the oven and transfer to a plate for 5 minutes to cool slightly. Carefully use a fork to scrape the flesh from the skin, creating spaghetti-like strands of squash. Place squash strands between two pieces of paper towel and squeeze to remove excess water. Set aside. In a deep skillet over medium high heat, add coconut oil, onion, garlic, and ginger. Saute until onions are softened. Add coconut milk, steamed broccoli, and tomatoes and reduce heat to low to simmer for 5 minutes. Add spaghetti squash, basil, and red pepper flakes, stir to incorporate, and let simmer for another 2 minutes. Serve with grilled tofu if desired.

Serves 2