Pre-heat oven to 205 ºC (400 ºF).
Cut the squash in half lengthwise. Remove seeds and filaments.
Place the squash halves on a baking tray lined with parchment paper, flesh side up. Drizzle with half of the sesame oil. Salt and pepper to taste.
Cook in the oven for 35 to 40 minutes, until flesh flakes easily with a fork.
Remove from oven and fray squash flesh with a fork. Set aside the squash halves on the baking tray.
In a pan, heat oil at medium heat. Brown tofu cubes on all sides for 2 to 3 minutes.
Add ginger, the Haiku mixed Asian vegetables, cooking sauce, coriander and green onions. Mix well. Cook for 2 to 3 minutes.
Add squash flesh and mix.
Fill the squash halves with the tofu mix. Cover with mozzarella.
Bake for 9 to 12 minutes.
Set the oven on "broil" and broil for 3 minutes.
Baked spaghetti squash with mozzarella, tofu and Asian vegetables
Prep time: 20 minutes
Cooking time: 50 minutes
Servings: 4 portions