Baked spaghetti squash with mozzarella, tofu and Asian… | Haiku

Ingredients

• 2 small spaghetti squash (about 950g – 2 lbs each)
• 30 ml (2 tbsp) of sesame oil (unroasted)
• Salt and pepper to taste
• 454 g of firm tofu, diced
• 15 ml (1 tbsp.) of chopped ginger
• 398 ml (1 can) of HAIKU Mixed Asian Vegetables , drained and rinced
• 180 ml (¾ cup) of curry cooking sauce
• 30 ml (2 tbsp.) of fresh coriander, chopped
• 3 green onions
• 500 ml (2 cups) of grated mozzarella