This recipe uses spaghetti squash in place of traditional rice noodles. It is a mostly vegetarian recipe but you can use whatever protein you prefer, or none at all.
Cut a spaghetti squash in half width-wise. Remove the seeds, then place face down on a baking sheet and roast at 350 until very tender.
In a small bowl, combine 1/2 C. lime juice with 1/4 C. fish sauce or soy sauce, 2 minced cloves of garlic, 1 T. minced fresh ginger, and 3 T. sesame oil. Add chili flakes or fresh jalapeno to taste if you like.
Cut 12 oz. of firm tofu into strips. Use half of the sauce to marinate the tofu.
While the squash cooks, grate or julienne carrots to make 2 C.
Wash 2 C. each lettuce and spinach leaves and spin dry, chop roughly.
Remove the squash from the oven and allow to cool.
Use a large spoon or ice-cream scoop to scoop out the “noodles”. Toss them with the remaining sauce.
Heat 2 T. safflower oil in a wok and stir fry the tofu until it is nicely browned.
Fill each bowl with “noodles” and then arrange the other items around the edges of the bowl. Serve with lime wedges and cilantro leaves.