Vegetarian Bibimbap Spaghetti Squash Bowls
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Korean
Serves: 2 servings
Ingredients
  • 1 small spaghetti squash (about 1 lb)
  • 8 oz block extra firm tofu, pressed for 15 minutes
  • 1 TBS canola oil
  • Salt and pepper to taste
  • 2 cups diced zucchini
  • 2 eggs
  • ½ cup prepared kimchi
Sauce
  • 2 TBS each: Sriracha and Miso paste
  • 2 tsp honey or molasses
Instructions
  1. Cut the top off the spaghetti squash, cut it in half and scoop out the seeds. Cook, cut side down, using your favorite method (10 minutes in the microwave, or 25 minutes at 400 F in the oven).
  2. Meanwhile, heat canola oil in a large heavy bottomed skillet (such as cast iron) over medium high. Add tofu, and season to taste with salt and pepper, stirring to combine. Cook approximately 10 minutes, stirring occasionally until brown and crispy.
  3. Remove tofu from the skillet and add the zucchini. Cook until starting to brown and remove from skillet.
  4. Add eggs to the skillet and cover until the whites are set. Remove from pan.
  5. Whisk together sauce ingredients and set aside.
  6. Using a fork, scrap out spaghetti squash strands and place into the bottom of 2 large bowls. Top each with crispy tofu, sauted zucchini, kimchi, and a fried egg. Drizzle with sauce and serve.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/vegetarian-bibimbap-spaghetti-squash-bowls/