Easy Vegan Baked Spaghetti Squash Boats
The best microwaved and oven baked spaghetti squash boats recipe.
Ingredients
- 1 medium spaghetti squash
- 1/2 cup garbanzo beans (drained and rinsed)
- 1/2 package extra firm tofu (1/2 package = about 190 grams)
- 1 large handful fresh spinach
- 1 clove freshly minced garlic
- nutritional yeast seasoning (to taste)
- salt (to taste)
- pepper (to taste)
- 1/2 cup marinara sauce of choice
- 1/2 tbsp extra virgin olive oil
Instructions
- Preheat the oven to 400° F.
- Make five or six deep cuts in the spaghetti squash.
- Microwave the spaghetti squash until it is soft enough to cut through with a knife, about four minutes.
- Cut the spaghetti squash in half lengthwise.
- Place both halves of the spaghetti squash face up on a baking sheet.
- Bake the spaghetti squash until it is soft inside, about 35 - 40 minutes.
- Sauté the spinach and garlic for a few minutes over low-medium heat in a bit of oil.
- Cut the tofu into small cubes.
- Fry the tofu pieces in a bit of oil over low-medium heat for a few minutes until golden brown and crispy.
- Remove the spaghetti squash boats from the oven and let them cool for a bit.
- Top the spaghetti squash boats with the pasta sauce, sautéed spinach and garlic, garbanzo beans, tofu, olive oil, and seasonings.
- Dig in and enjoy!
Notes
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