AuthorLaura HarbinCategoryMainsSpaghetti squash is a recent addition to our repertoire. This recipe is surprisingly rich.
Preheat oven to 350°. Poke holes in squash flesh with a fork. Add 2 tbsp olive oil, garlic, salt and pepper to the cavity. Bake squash on a baking sheet for 40 minutes or until easily pierced. Cool until it can be handled and scrape insides of squash into a bowl. (This can be done ahead of time.)
Cook tofu in a pan with 1 tbsp of olive oil until crisp on the outside - about 15 minutes. Add onion and cook for another 5-10 minutes, until onion is soft. Add artichokes,tomatoes and squash and cook for another 5 minutes.
Pour pesto over mixture and mix well.
Ingredients
Directions
Preheat oven to 350°. Poke holes in squash flesh with a fork. Add 2 tbsp olive oil, garlic, salt and pepper to the cavity. Bake squash on a baking sheet for 40 minutes or until easily pierced. Cool until it can be handled and scrape insides of squash into a bowl. (This can be done ahead of time.)
Cook tofu in a pan with 1 tbsp of olive oil until crisp on the outside - about 15 minutes. Add onion and cook for another 5-10 minutes, until onion is soft. Add artichokes,tomatoes and squash and cook for another 5 minutes.
Pour pesto over mixture and mix well.