Spaghetti Squash with Pesto and Tofu

4.3
(3)

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

2
Prep Time:
15 mins
Cook Time:
1 hr 10 mins
Additional Time:
4 hrs 20 mins
Total Time:
5 hrs 45 mins
Servings:
6
Yield:
6 servings

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

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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 (per serving)

316 Calories
18g Fat
29g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 316
% Daily Value *
Total Fat 18g 24%
Saturated Fat 5g 27%
Cholesterol 22mg 7%
Sodium 623mg 27%
Total Carbohydrate 29g 11%
Dietary Fiber 3g 9%
Total Sugars 1g
Protein 14g 28%
Vitamin C 15mg 17%
Calcium 320mg 25%
Iron 2mg 12%
Potassium 463mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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