Preheat oven to 400˚F / 200˚C.
Cut the spaghetti squash in half lengthwise, drizzle with olive oil, season with salt and pepper, and bake until tender, about 30-40 minutes.
Cook kale and mushrooms in a skillet with olive oil and seasoning.
Make the sweet peanut sauce by combining all sauce ingredients.
Scrape the strands from the spaghetti squash, season with salt and pepper, toss with peanut sauce, and top with kale, mushrooms, tofu, scallions, and crispy fried onions/shallots.
Serve and enjoy!
