For the Spaghetti Squash

1. Cut the spaghetti squash into quarters, then completely remove the seeds.  Transfer to a large microwave safe bowl.
2. Add the 1/4 cup water, cover with microwave safe plastic wrap and microwave on high for 10 minutes, 12 minutes if you have a lower powered microwave.
3. Remove from the microwave and allow to cool until cool enough to touch.
4. Using a large (soup) spoon, scoop the “spaghetti” out of the peels and into a large bowl being careful not to break the strands.  
5. Carefully separate the clumps of spaghetti squash until there is a large bowl of spaghetti.
6. Taking a a cup or two at a time, gently squeeze out all the liquid from the squash.  Once all the spaghetti squash has been drained return it to the bowl.

For the Peanut Sauce

1. While the spaghetti squash is cooking, prepare the sauce.
2. In a large 4 cup measuring cup or bowl, whisk together the peanut butter, toasted sesame oil, soy sauce and lime juice until completely blended.
3. Stir in the brown sugar, dried ginger and crushed red pepper until combined.
4. Set aside.

For the Tofu

1. Heat the garlic oil and toasted sesame oil in a large wok over medium-high heat.
2. Add the tofu and sauté until browned, stirring frequently.
3. Once the tofu is browned on all sides, add the Chinese Five Spice and toss until the tofu is completely coated.

To Finish

1. Add the Baby Bok Choy to the tofu and sauté until soft, then add in the sliced red pepper and toss to combine.
2. Spoon the prepared peanut sauce into the wok and toss until all the ingredients are completely coated.
3. Add the spaghetti squash into the wok and very gently stir until the spaghetti is covered with peanut sauce.
4. Sprinkle the dry roasted peanuts and sliced green onions over the top of the spaghetti.  Carefully stir to combine.
5. Serve hot topped with additional dry roasted peanuts and sliced green onions.