To bake the spaghetti squash, cut the squash in half lengthwise and remove the inner seeds. Place it on a baking sheet lined with tin foil, poke some holes in it and cover with foil. Bake for one hour at 375 F until soft. Alternatively, you can microwaving the spaghetti squash by placing cut side down on a plate covered in plastic wrap for about 10-15 minutes or until soft. Scrape the flesh with a fork to pull it into noodles. Season with salt and pepper and keep the noodles in the squash shell. Set aside.
Place paper towel on a baking sheet and place the tofu on the paper towel. Top with more paper towel and a bunch of heavy items and press the moisture out for 15 minutes before cutting into bite sized cubes.
Then to a large pan, I heat half of the olive oil over medium heat, then add the tofu and brown on all sides. Season with a pinch each of salt and pepper and then remove and set aside.
Add the remaining olive oil and add in the onions, garlic, ginger, and red curry paste. Saute until fragrant. Add in the tamari, maple syrup, lime juice, coconut milk and sweet potatoes, cover and cook for 10 minutes until the sweet potatoes are almost completely soft.
Add in the snap peas, bell peppers and chickpeas and cook just until soft, about 5 minutes. Toss in the tofu, and toss everything with the sauce. Season everything with salt and pepper, to taste.
Serve the vegan curry sauce on top of the spaghetti squash and garnish with sesame seeds, toasted cashews and cilantro.