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I don't really use a recipe. I cut the spaghetti squash in half & bake in oven in shallow pan of water until tender. Clean out the seeds & pulp, using a folk to pull out the shredded spaghetti squash.
Then I just cut nigari (the solid tofu that comes in plastic wrap rather than in a plastic pan of water) into cubes, fry in olive oil until crispy, adding chopped garlic. Then I pour in a can of chopped tomatoes & fresh basil, simmering a short while. This was the sauce for over the spaghetti squash.
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