Teriyaki Spaghetti Squash, Spaghetti

1) For the squash: Pour water into a large baking dish. Place spaghetti squash halves face down into the water. Bake in a 400 degree F oven for about 45 minutes, or until squash is soft.
2) While the squash is baking, place all sauce ingredients in a medium bowl and whisk together. Set aside.
3) For the veggies, heat olive oil in a large pan over medium heat. Sauté tofu blocks until they are browned on all sides (about 5 minutes). Add bell pepper and carrot, sautéing for about 5 minutes, or until carrot softens slightly. Add pineapple tidbits and water chestnuts, sautéing for 1 minute. Add sauce ingredients and simmer on low until thickened (about 2 minutes).
4) Once squash is finished, scoop out the meat, gently into a large bowl. Add salt and pepper, mixing to combine (you may have to gently separate the ‘spaghetti’ strands from one another).
5) Divide ‘spaghetti’ onto plates. Scoop a generous amount of veggies/sauce on top, garnished with green onion. Enjoy!