Spaghetti Squash with Tofu Rosé
It seemed simple to make and a lot of fun to eat :)
Spaghetti Squash with Tofu Rosé
It seemed simple to make and a lot of fun to eat :)
Open in Cookpad AppSteps
- 1
Chop the spaghetti squash in half and scoop the seeds for roasting!
- 2
Fill each half with half the red onions, 2 tbsp each of wine vinegar, and any additional seasonings.
- 3
While squash is cooking (see below), blend the tofu, spices/herbs, and tomatoes until smooth. Add the salsa at the end, part way, or blend to your desired texture.
- 4
Cook until just soft and flesh easily peels into spaghetti strands with a fork. See notes for details and options as ovens and microwaves are different in every house! Fill the halves with sauce just before the end of the roast so it warms (see notes for suggestions)
- 5
Peel the squash gently from the skin with a fork and mix with sauce until you have an edible spaghetti bowl!
Tips
Cooking:
Times will differ greatly depending on the size of the squash!
In the oven: poke holes win the skin with a fork and cook the squash face down in a little water or oil at 400 F for ~35 minutes (test tenderness). Then, turn over, fill each cavity with sauce, and bake another 5-10 minutes.
In the microwave: cook covered on high for 6-8 minutes, then in intervals of 2-3 minutes until just soft. Fill each cavity with sauce and either microwave another 2 minutes or finish in the oven.
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