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Spaghetti Squash with Pesto and Tofu
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Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
345 minutes
Creamy and cheesy vegetarian spaghetti squash tossed with tofu, artichokes, mushrooms, and pesto for a delicious weeknight meal.
Ingredients:
  • 1 (12.3 ounce) package light firm tofu, sliced
  • 1 large spaghetti squash, halved and seeded
  • 1 clove garlic, minced
  • cooking spray
  • 1 (8 ounce) can sliced mushrooms, drained
  • 8 marinated artichoke hearts, chopped
  • 0.25 cup pesto
  • 2 tablespoons heavy whipping cream
  • 1 cup shredded mozzarella cheese
Instructions:
  • Press tofu slices between paper towels on a plate. Cover with another plate and refrigerate for 4 hours to overnight, swapping paper towels when saturated.
  • Preheat your oven to 350 degrees F (175 degrees C). Pierce the squash flesh with a fork, then fill the cavity with olive oil, garlic, salt, and black pepper. Place it on a baking sheet.
  • Roast the squash in a preheated oven until tender when pierced with a knife, for approximately 40 minutes. Allow it to cool for about 20 minutes, then use a fork to scrape out the spaghetti-like strands.
  • Coat a large skillet with cooking spray. Cube the tofu slices and cook over medium heat until crispy and firm, approximately 20 minutes. Mix in mushrooms and artichokes; stir and cook until heated through, about 5 minutes. Incorporate squash strands and cook until warm, around 5 minutes.
  • Mix together the pesto and cream in a small bowl. Pour the mixture over the tofu and squash in the skillet, stirring well to combine. Sprinkle the mozzarella cheese on top before serving.

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