Spaghetti Squash Pad Thai | Second Harvest of Silicon Valley

Ingredients

• 1/2 medium spaghetti squash (from a 3 lb squash)
• 2 1/2 tbsp oil
• 8 oz extra firm tofu, diced
• 2 tbsp cornstarch
• 1/2 medium yellow onion, thinly sliced
• 2 large eggs, whisked
• 2 cloves garlic, minced
• 4 scallions, cut into 1 inch pieces
• 1/2 cup bean sprouts, plus more to serve
• 2 tbsp tamarind paste (or rice wine vinegar)
• 2 tbsp fish sauce (or soy sauce)
• 2 tbsp of palm sugar or brown sugar
• 2 tbsp water
• 2 tbsp chopped peanuts (optional)
• Lime wedges
• Cilantro
• Red pepper flakes