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

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 174.8
  • Total Fat: 5.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 89.9 mg
  • Total Carbs: 21.0 g
  • Dietary Fiber: 6.0 g
  • Protein: 12.3 g

View full nutritional breakdown of Tofu Spaghetti Squash Stir-Fry calories by ingredient
Report Inappropriate Recipe

Tofu Spaghetti Squash Stir-Fry

Submitted by: JRTURNBLOOM

Number of Servings: 4


    1 large spaghetti squash

    1 pkg extra firm tofu

    1 pkg Asian style stir-fry frozen vegetables


Preheat oven to 350 degrees. Halve squash lengthwise and scoop the seeds. Place squash, cut sides down, in baking dish and prick skin all over with a fork. Bake until tender, about 35-40 minutes.

Meanwhile, slice tofu into bite-sized chunks. Heat a large skillet to medium high and spray with cooking spray. Add tofu and frozen vegetables, stir fry until done. Season with whatever spices you prefer; I like garlic powder, ginger, pepper, salt, and paprika.

Remove squash from the oven. After it cools enough to handle, use a fork to pull spaghetti-like strands of squash out.

Serve squash on a plate instead of rice or noodles, top with tofu and veggies. You can add teriyaki sauce to taste, but I haven't included that in the nutrition info.

Serving Size: Makes 4 servings, about 1.25 cup squash, 3.75 oz tofu, 1 cup vegetables

Number of Servings: 4

Recipe submitted by SparkPeople user JRTURNBLOOM.

Great Stories from around the Web

Rate This Recipe