- With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- On the prepared sheet, toss the squash and onion with the oil. Roast for 25 minutes or until the vegetables are tender and golden brown. Season with salt and pepper.
- Meanwhile, in a large pot, bring the broth, soy sauce, Sriracha, sesame oil, corn and carrots to a boil. Simmer for 2 minutes or until the carrots are al dente.
- Divide the spaghetti and soup among four bowls. Add the tofu and vegetables and top with the green onions.