Spaghetti Squash and Mushroom Tofu Tomato Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 package of lite tofu1 tsp extra virgin olive oil1 can of button mushroomsHalf of a vidalia onion, chopped up2 cups of whole canned tomatoes in juice OR 2 cups of diced tomatoes in it's own juice3 cups of cooked spaghetti squash1/2 teaspoon (or to taste) each of salt, garlic powder, onion powder, and oregano1/4 teaspoon (or to taste) each of black pepper and basil
Preheat oven to 375.
Cut your spaghetti squash in half, scrape out the seeds/pulp and place it rind side up on a cookie sheet. Pour some water on the cookie sheet up to 1 inch. Throw it in the oven to cook for 1 hour.
Cut the tofu into 1 inch chunks.
Cut the onion into small pieces.
Cut the button mushrooms in half.
Cut the tomatoes up, keep the juice.
Heat the olive oil in a large pan on medium and then add the tofu - cook (and stir) until tofu is golden.
Add the tomatoes with juice to the pan.
Add chopped onions and all spices.
Turn the heat down to low and cover.
When there is about 20 minutes left for the squash to cook, throw the button mushroom into the tomato sauce and stir, recover and continue cooking.
When the squash is done, use a fork to scrape the spaghetti like strands out onto plates for serving.
Ladle your tomato sauce on top of your spaghetti squash and enjoy!
Serving Size: makes 3 approx. 2 cup servings
Cut your spaghetti squash in half, scrape out the seeds/pulp and place it rind side up on a cookie sheet. Pour some water on the cookie sheet up to 1 inch. Throw it in the oven to cook for 1 hour.
Cut the tofu into 1 inch chunks.
Cut the onion into small pieces.
Cut the button mushrooms in half.
Cut the tomatoes up, keep the juice.
Heat the olive oil in a large pan on medium and then add the tofu - cook (and stir) until tofu is golden.
Add the tomatoes with juice to the pan.
Add chopped onions and all spices.
Turn the heat down to low and cover.
When there is about 20 minutes left for the squash to cook, throw the button mushroom into the tomato sauce and stir, recover and continue cooking.
When the squash is done, use a fork to scrape the spaghetti like strands out onto plates for serving.
Ladle your tomato sauce on top of your spaghetti squash and enjoy!
Serving Size: makes 3 approx. 2 cup servings
Nutritional Info Amount Per Serving
- Calories: 156.6
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 740.9 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 5.6 g
- Protein: 11.8 g
Member Reviews