SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 309.8
  • Total Fat: 9.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 530.3 mg
  • Total Carbs: 42.2 g
  • Dietary Fiber: 11.4 g
  • Protein: 17.2 g

View full nutritional breakdown of Tofu and Vegetable Cacciatore on Roasted Spaghetti Squash calories by ingredient
Report Inappropriate Recipe

Tofu and Vegetable Cacciatore on Roasted Spaghetti Squash

Submitted by: HOLISTICDETOXER
Tofu and Vegetable Cacciatore on Roasted Spaghetti Squash

Introduction

This recipe is adapted from the Fat-Free Vegan Kitchen. This recipe is adapted from the Fat-Free Vegan Kitchen.
Number of Servings: 5

Ingredients

    Spaghetti Squash, 1 medium
    Olive Oil, 1 tbsp
    Garlic, 3 cloves, thinly sliced
    Onions, raw, 1 medium, diced
    Eggplant, fresh, 1 eggplant, unpeeled, diced
    Yellow Peppers (bell peppers), 1 pepper, large, diced
    *Grilled Portabella Mushroom, 2 serving, diced
    White Wine, 125 mL
    Tofu, extra firm, 1 block, cut in half
    Vegetable stock, 1 cup
    Tomato Paste, 1 can (6 oz)
    *Fire Roasted canned Diced Tomatoes, 1 can

Directions

Preheat the oven to 375.

Halve the spaghetti squash and remove the seeds. Put one quarter of the olive oil into the hole on each half, and rub in with fingertips. Sprinkle the sliced garlic over the olive oil. Roast until soft, about forty minutes.

While squash roasts, prepare tofu cacciatore. Heat the remaining half of the olive oil in a large pot. Add the onion and saute until soft. Add the other vegetables and saute another ten minutes or so, stirring regularly.

Hold the tofu in your hands and crumble into the pot. Repeat with both halves, getting some small crumbles and some large crumbles. Add the white wine and stir until absorbed.

Add stock, tomato paste and diced tomatoes. Stir, and cook for about half an hour.

When squash is cooked, scrape inside with a fork to get spaghetti-like strands. Plate, and top with the tofu-vegetable mixture.





Serving Size: Serves five.






Great Stories from around the Web


Rate This Recipe