Spaghetti Squash Pad Thai

Ingredients (13)

• 1 (3-pound) spaghetti squash, cooked
• 1/2 pound extra-firm tofu, drained and cut into 1-inch cubes
• 1 1/2 tablespoons fish sauce
• 1 1/2 tablespoons tamarind
• 1 tablespoon sugar
• 1/2 cup cilantro, stems finely chopped leaves left whole
• 2 large eggs
• 3 tablespoons safflower oil, or sunflower oil or grapeseed oil
• 3 medium scallions, thinly sliced, white and green parts separated
• 1 garlic clove, finely chopped
• 2 tablespoons roasted salted peanuts, coarsely chopped
• 3 ounces bean sprouts
• 1 lime, cut into quarters