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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
½ 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
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.
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.
Slice the tofu into ½-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.
Scoop the squash strands out and into bowls. Top with the tofu, drizzle on the glaze, and serve.
