Ingredients

Makes 6 servings

　　

For the squash

1 (4-pound) spaghetti squash

　　1 tablespoon unsalted butter, melted

　　1 tablespoon brown sugar

　　

For the glaze

1 cup chicken broth

　　2 tablespoons maple syrup

　　1 tablespoon apple cider

　　1 tablespoon soy sauce

　　1/2 tablespoon lemon juice

　　1 garlic clove, smashed

　　1 teaspoon cornstarch, dissolved in 1 teaspoon cold water

　　

For the tofu

1 (14-ounce) package extra-firm tofu, drained and patted dry

　　1 tablespoon extra-virgin olive oil

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

4. Scoop the squash strands out and into bowls. Top with the tofu, drizzle on the glaze, and serve.