Stuffed Spaghetti Squash
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
Instructions
- 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.
- Roast walnuts, remove from pan and chop.
- 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.
- 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.
- Remove squash from the oven, and score the flesh lengthwise six times (creates bite-sized pieces).
- 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.
- 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.
- Scoop ½the veggie mix onto each squash.
Notes
Definitions
- Celery stalk is the entire bunch, rib is one piece.
- Squash – seeds, flesh, and skin.