SPAGHETTI SQUASH WITH PESTO AND TOFU

Spaghetti Squash with Pesto and Tofu image

A lower calorie, nutrient-rich version of pesto pasta.

Provided by Emily

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 5h45m

Yield 6

Number Of Ingredients 11

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Ingredients

1 (12.3 ounce) package light firm tofu, sliced
1 large spaghetti squash, halved and seeded
2 tablespoons olive oil
1 clove garlic, minced
salt and ground black pepper to taste
cooking spray
1 (8 ounce) can sliced mushrooms, drained
8 marinated artichoke hearts, chopped
¼ cup pesto
2 tablespoons heavy whipping cream
1 cup shredded mozzarella cheese

Steps:

Drain tofu by placing slices between sheets of paper towels on a dinner plate. Cover with a second dinner plate and chill in the refrigerator, 4 hours to overnight, changing paper towels as they become soaked.
Preheat oven to 350 degrees F (175 degrees C). Poke holes in the squash flesh with a fork. Add olive oil, garlic, salt, and black pepper to the cavity; place on a baking sheet.
Bake squash in the preheated oven until until easily pierced with a knife, about 40 minutes. Cool until easily handled, about 20 minutes. Use a fork to scrape insides of squash into spaghetti strands.
Spray a large skillet with cooking spray. Cut the tofu slices into cubes and cook over medium heat until crisp on the outside and firm to the touch, about 20 minutes. Stir in mushrooms and artichokes; cook and stir until heated through, about 5 minutes. Add squash strands to the skillet and cook until warmed through, about 5 minutes.
Combine pesto and cream in a small bowl. Pour over tofu and squash mixture in the skillet; mix well. Sprinkle mozzarella cheese on top and serve.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 28.9 g, Cholesterol 22.2 mg, Fat 18.4 g, Fiber 2.5 g, Protein 14.2 g, SaturatedFat 5.4 g, Sodium 623.3 mg, Sugar 1.2 g