Ingredients

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

Description

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