SPAGHETTI SQUASH PUTTANESCA WITH TOFU
Invented this today trying to figure out something for lunch. Ingredients can easily be substituted to make this vegetarian or vegan. Simply use vegetable broth and soy cheese equivalents. Much lower carb than traditional spaghetti. I do the spaghetti squash in the microwave, which is super easy. Cut in half, scrape the seeds, then cook until it breaks into strands easily with a fork. I guessed at the spice amounts, so adjust to your own taste. Prep time includes pressing and draining tofu.
Provided by Queen Roachie
Categories One Dish Meal
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 17
Steps:
- In 10 inch saute pan, combine stewed tomatoes, chicken broth, onion, parsley, pepper flakes, basil, garlic, thyme, ground pepper, and nutmeg. Bring to boil and reduce heat, simmering about 10 minutes. If your tomatoes are not chopped, break them apart with the back of a spoon.
- Add olives, capers, and mushrooms and continue to simmer until mushrooms are tender, about 10 minutes. If needed, add more chicken broth. Add Parmesan and stir into sauce.
- Add cubed tofu and gently fold into sauce. Cover and let simmer until tofu is heated and has absorbed some flavor, about 5 minutes. Stir in cooked shredded spaghetti squash and top with Feta. Re-cover and let sit on low heat until heated through and cheese has softened.
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Abrham love Abrham love
[email protected]I'm not a big fan of tofu, but I'm willing to give this recipe a try because it looks so good.
Ladla Awais
[email protected]This looks delicious! I'm adding it to my recipe list.
Steven Gluck
[email protected]Yum! Can't wait to try this recipe.
OP Momin GAMING
[email protected]5 stars! This spaghetti squash puttanesca with tofu is a new favorite in our household. We'll definitely be making it again soon.
John Britner
[email protected]I made this dish exactly as the recipe instructed, and it turned out perfectly. Thanks for sharing such a great recipe!
Saeed Shabir
[email protected]This dish was a hit with my family, even the picky eaters! They loved the combination of flavors and textures.
Jade Draves
[email protected]I wasn't sure what to expect with spaghetti squash as a base, but I was pleasantly surprised. It held the sauce well and had a great texture.
Dylan A
[email protected]The leftovers of this spaghetti squash puttanesca were even better the next day. The flavors seemed to meld together even more, making it even more delicious.
Ab D
[email protected]This dish was easy to make and came together in under 30 minutes. I especially appreciated the simple instructions that made it a breeze to follow.
Shehriyar atta
[email protected]I loved the addition of tofu to this classic Italian dish. It added a nice protein boost and complemented the briny olives and capers wonderfully.
Nardeen Aatfe Aatfe Nady
[email protected]This spaghetti squash puttanesca with tofu was a delightful surprise! The flavors were incredibly well-balanced, with a perfect blend of tangy, savory, and slightly spicy notes. The spaghetti squash was cooked perfectly, with a tender texture that co