Vegan Baked Spaghetti Squash
An easy vegan baked spaghetti squash recipe that is perfect for fall.
Ingredients
- 1 medium spaghetti squash (1 squash yields about 4 cups)
- 1 package extra firm tofu (1 package = 14 oz)
- 1 cup steamed broccoli
- 1/4 cup yellow onion (finely chopped)
- 1 1/2 tbsp nutritional yeast seasoning
- salt to taste
- pepper to taste
- 1 cup marinara sauce of choice
Instructions
Baking the Spaghetti Squash
- Preheat the oven to 400° F.
- Make a few deep cuts in the spaghetti squash with a sharp knife.
- Microwave the squash for about five minutes, until it is soft enough to easily cut through lengthwise with a knife.
- Carefully cut the spaghetti squash in half lengthwise.
- Place both halves of the spaghetti squash face up on a lined or greased baking sheet.
- Bake the spaghetti squash for about 30 minutes, or until the inside is soft enough to be scraped out with a fork.
Preparing the Toppings
- Squeeze as much liquid out of the tofu as possible using a paper towel or tofu press.
- Cut the tofu into small cubes.
- Add the tofu, steamed broccoli, and chopped onion to a large pan.
- Cook the mixture over low to medium heat in a bit of olive oil for a few minutes until the tofu is golden brown and the onions are soft.
Plating the Dish
- Carefully remove the seeds from the spaghetti squash with a fork.
- Scrape out four cups of the spaghetti squash interior with a fork and place the scraped squash in a large bowl.
- Add the marinara sauce, nutritional yeast seasoning, and salt and pepper to taste.
- Mix all ingredients well to combine.
- Add the cooked tofu, broccoli, and onion, and mix again.
- Plate the spaghetti squash.
- Top with more nutritional yeast seasoning if desired, then dig in and enjoy!
Notes
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