Step 1

Preheat: Put the racks in the upper- and lower-thirds of the oven; preheat to 425°F (220°C).

Step 2

Bake squash: Cut the spaghetti squash in half crosswise/horizontally (not lengthwise, see note 1). Scoop out and discard seeds. Place the squash, cut side down on a parchment lined baking sheet. Bake on the upper rack until fork tender, about 30 minutes.

Step 3

Bake tofu: Meanwhile, scatter tofu on a second parchment lined baking sheet. Drizzle with 1 tablespoon of the grapeseed oil. Toss to coat. Bake on the bottom rack until golden brown, about 15 minutes.

Step 4

Make sauce: Meanwhile, make one batch of Vegan Pad Thai Sauce.

Step 5

Scoop squash: Use a fork to gently scoop out the insides of the squash. Discard the skin.

Step 6

Stir fry veggies (see note 2): Heat 1 tablespoon of the grapeseed oil in a wok or 12-inch cast iron skillet over medium-high heat. When the oil is shimmering, add shallots. Sauté until translucent, about 2 minutes. Add carrots and bell pepper, saute until tender, 2 to 3 minutes. Add spinach, green onion, garlic, and baked tofu. Sauté until garlic is fragrant and spinach has begun to wilt, 1 to 2 minutes. Drizzle 2 tablespoons of the pad thai sauce. Toss to coat, then transfer everything to a bowl.

Step 7

Stir fry squash: Reheat wok over medium-high heat and add remaining 1 tablespoon grapeseed oil. When the oil is shimmering, add have the squash "noodles". Cook for 1 minute. Add the remaining noodles, toss to mix. Drizzle about half of the remaining pad thai sauce over the noodles, toss to coat.

Step 8

Combine: Add the stir fried veggies, bean sprouts, and the remaining pad thai sauce. Toss to mix. Garnish with peanuts, cilantro, lime wedges, and Sriracha (optional).