Spaghetti Squash is one of my favourite winter dishes. It is comfort food that is light and easy to digest – a naturally gluten free pasta alternative. And if you’re like me, you may be getting tired of your own repertoire at this stage of the season. So, I hope you’ll enjoy this meal. It can be made is just over 45 minutes with only one pan and a baking tray.
1 spaghetti squash
1 brick of firm tofu
3-4 vine ripe tomatoes
1 large zucchini
3-4 dashes of Bragg sauce or tamari
salt and pepper
First, take a long, serrated bread knife and slice the spaghetti squash all the way around the long end. You may have to pull it apart at the stem end last. Then, scoop the seeds out and apply a bit of olive oil to the inside edges of the squash before laying the halves face down on the baking sheet. Bake at 400 degrees Fahrenheit for 45 minutes.
While the squash is baking, you can prepare the sauce. This can be any simple ragout or tomato sauce, but I like to add protein to the dish by using tofu. Simply heat a fry pan with some olive oil. Toast dried basil flakes in the hot oil. Add cubed tofu and fry lightly covering with Bragg sauce or tamari. When tofu has been fried on all sides, add thick sliced and quartered zucchini and fry for a few more minutes. Then add chopped vine-ripe tomatoes and a few tablespoons of water. Season with salt and pepper.
When the squash is cooked, it should be easy to scoop out of its skin with a spoon. Each half squash should serve two. Top with the tofu and tomato sauce and enjoy!