Spaghetti Squash DinnerSubmitted by: ANNIEHOWELL
IntroductionDelicious, nutritious, and colorful vegetarian/vegan dish, as a complete meal or side dish. Delicious, nutritious, and colorful vegetarian/vegan dish, as a complete meal or side dish.
2 tbsp olive oil
1 cup raw carrots, cubed
1/2 block of firm tofu, cubed
5 small garlic cloves
1/4 cup pine nuts
1/2 cup red bell pepper
1 cup chopped fresh tomatoes
1/2 cup shelled edamame beans
2 cup cooked spaghetti squash
1 -2 tsp basil
1-2 tsp oregano
salt & pepper
In the meantime, saute' in the olive oil: 5 cloves of garlic, cubed tofu, diced carrots.
Saute' until carrots are just beginning to soften and the tofu is beginning to brown.
Add pine nuts, chopped tomatoes, edamame beans, spices, salt & pepper.
Use a fork to remove the cooked spaghetti squash meat, so that it comes out in strands.
Add it to the saute'. Serve hot. Yum!
Number of Servings: 8
Recipe submitted by SparkPeople user ANNIEHOWELL.
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Made this tonight - was really good. The crunchy carrots and edamame was a nice contrast to the soft spaghetti squash. I didn't have tofu/pine nuts, so used chicken and sliced almonds instead. I put a lot of herbs in it, and added a dash of cinnamon which really brought the flavors out. Yum! - 3/2/08