Stuffed Spaghetti Squash

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Stuffed Spaghetti Squash

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Ingredients Method Notes

Ingredients
  

  • 1 Spaghetti Squash halved, seeds cleaned out
  • 1 tsp Olive oil ½ tsp on each squash half, more if desired
  • ¼ cup Walnuts Roasted
  • .5 cup Tofu ⅜ inch cubed
  • ½ tsp Indian Spices
  • 2 cloves Garlic Diced ¼
  • 1 rib Celery Diced ¼
  • 1 medium Carrot Diced ¼
  • 1 cup Mushrooms Chopped
  • 1 tbsp Nutritional yeast
  • Salt and/or Braggs
  • Pepper

Method
 

  1. Cut spaghetti squash in half, seed, salt, and place in a baking dish lined with parchment paper and 3/8 inch of water. Bake at 350 for 45 to 60 minutes depending on size.
  2. Roast walnuts, remove from pan and chop.
  3. Place Tofu in a small bowl, sprinkle with salt or brags, add ½ tsp of Indian spices, ½ tsp of favorite high-heat oil, and mix. Saute on medium-high heat until slightly golden brown (more if you want tofu chewy). Remove from pan. Tofu can be baked to desired density while cooking squash, 15 to 30 minutes.
  4. Cook garlic, celery, carrots, and mushrooms on medium-high until mushrooms look cooked. Celery and carrots will be slightly crunchy. Turn the heat off and stir in tofu and walnuts. Adjust salt to taste.
  5. Remove squash from the oven, and score the flesh lengthwise six times (creates bite-sized pieces).
  6. With a fork or spoon, separate the flesh from the skin. Some people like to use the skin as a bowl, others remove the flesh from the skin and use a separate bowl.
  7. Salt, pepper, and pour olive oil on the flesh and mix. The squash should taste good by itself. Adjust the above ingredients if needed. Move some flesh to the sides.
  8. Scoop ½the veggie mix onto each squash.

Notes

 
Definitions
  • Celery stalk is the entire bunch, rib is one piece.
  • Squash – seeds, flesh, and skin.

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