Spaghetti Squash with Pesto and Tofu

Published on June 8, 2018

Additional Time:

4 hrs 20 mins

Total Time:

5 hrs 45 mins

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• 1 (12.3 ounce) package light firm tofu, sliced

• 1 large spaghetti squash, halved and seeded

• 2 tablespoons olive oil

• 1 clove garlic, minced

• salt and ground black pepper to taste

• cooking spray

• 1 (8 ounce) can sliced mushrooms, drained

• 8 marinated artichoke hearts, chopped

• ¼ cup pesto

• 2 tablespoons heavy whipping cream

• 1 cup shredded mozzarella cheese

1. Drain tofu by placing slices between sheets of paper towels on a dinner plate. Cover with a second dinner plate and chill in the refrigerator, 4 hours to overnight, changing paper towels as they become soaked.

2. Preheat oven to 350 degrees F (175 degrees C). Poke holes in the squash flesh with a fork. Add olive oil, garlic, salt, and black pepper to the cavity; place on a baking sheet.

3. Bake squash in the preheated oven until until easily pierced with a knife, about 40 minutes. Cool until easily handled, about 20 minutes. Use a fork to scrape insides of squash into spaghetti strands.

4. Spray a large skillet with cooking spray. Cut the tofu slices into cubes and cook over medium heat until crisp on the outside and firm to the touch, about 20 minutes. Stir in mushrooms and artichokes; cook and stir until heated through, about 5 minutes. Add squash strands to the skillet and cook until warmed through, about 5 minutes.

5. Combine pesto and cream in a small bowl. Pour over tofu and squash mixture in the skillet; mix well. Sprinkle mozzarella cheese on top and serve.

I Made It

Nutrition Facts (per serving)

316Calories18g Fat29g Carbs14g Protein

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Nutrition FactsServings Per Recipe6Calories316% Daily Value *Total Fat18g24%Saturated Fat5g27%Cholesterol22mg7%Sodium623mg27%Total Carbohydrate29g11%Dietary Fiber3g9%Total Sugars1gProtein14gVitamin C15mg77%Calcium320mg25%Iron2mg12%Potassium463mg10%

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