Directions:
- 1. Preheat oven to 350°F. Cut the squash in half lengthwise and scoop out the seeds. Brush both halves with the butter and sprinkle with the brown sugar. Place them, cut sides down, on a baking sheet and roast until fork-tender, about 1 hour.
- 2. Meanwhile, in a skillet, combine the broth, syrup, cider, soy sauce, lemon juice, and garlic. Boil for 5 minutes, then whisk in the cornstarch and cook, whisking constantly, until the glaze thickens, about 1 to 2 minutes more. Set aside.
- 3. Slice the tofu into 1/2-inch-thick slabs. Then use a knife or a cookie cutter to create cubes or playful shapes. Heat the oil in a saucepan over medium-high heat. Add the tofu and sear until golden brown, 2 to 3 minutes a side. Transfer to a paper towel-lined plate.
- 4. Scoop the squash strands out and into bowls. Top with the tofu, drizzle on the glaze, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 97.56 Kcal (408 kJ) | ||
| Calories from fat | 48.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.43g | 8% | |
|---|---|---|---|
| Cholesterol | 5.09mg | 2% | |
| Sodium | 325.93mg | 14% | |
| Potassium | 148.68mg | 3% | |
| Total Carbs | 12.56g | 4% | |
| Sugars | 8.78g | 35% | |
| Dietary Fiber | 1.56g | 6% | |
| Protein | 1.61g | 3% | |
| Vitamin C | 5mg | 8% | |
| Iron | 0.2mg | 1% | |
| Calcium | 38.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 69.56 Kcal (291 kJ) | ||
| Calories from fat | 34.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.87g | 8% | |
|---|---|---|---|
| Cholesterol | 3.63mg | 2% | |
| Sodium | 232.38mg | 14% | |
| Potassium | 106mg | 3% | |
| Total Carbs | 8.95g | 4% | |
| Sugars | 6.26g | 35% | |
| Dietary Fiber | 1.11g | 6% | |
| Protein | 1.15g | 3% | |
| Vitamin C | 3.5mg | 8% | |
| Iron | 0.1mg | 1% | |
| Calcium | 27.5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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