Directions: Peel and cut squash. Heat oil on medium in large pan and saute onions until soft. Add squash and heat for a few minutes, stirring occasionally. Add broth, coconut milk, peanut butter, fish sauce, chili sauce, ginger and cinnamon stick, simmer until squash is soft. While sauce cooks boil water and cook pasta until done. Add baked tofu and garnish with cilantro, lime juice and ginger carrots.