Preheat oven to 400°F (200°C). Slice squash in half, scoop out seeds, and brush with olive oil.
Place squash cut-side down on a baking sheet and roast for 40 minutes until tender.
Let it cool slightly, then scrape the inside with a fork to create noodle-like strands.
In a pan, sauté garlic, bell pepper, carrot, cabbage, and tofu until slightly tender.
Whisk all sauce ingredients together in a bowl.
Add spaghetti squash strands to the pan and pour in the sauce. Toss everything to coat.
Top with green onions, peanuts, and cilantro. Serve hot.
