Spaghetti Squash with Baked Tofu

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Winter squashes are a rich source of antioxidants and fiber, and few varieties are more fun to eat than the spaghetti squash. While many recipes require long roasting times so that the flesh can become tender enough to transform into pasta-like strands, this quick meal can be made using a microwave. Bake the tofu while you’re cooking the squash, and you can have a delicious, healthy dish in just under half an hour.

Yield: 2 servings
Prep Time: 10 minutes
Total Time: 25 minutes

Recipe Ingredients
1 spaghetti squash, halved
5 ounces tofu
1/2 cup tomato sauce
1/4 cup Parmesan cheese
2 teaspoons olive oil
Salt and pepper, to taste
Freshly chopped basil

Recipe Preparation

1. Steam the squash as follows: Cut squash it in half horizontally, fill the bottom half with a quarter cup of water, place in a close-fitting bowl, stack the top half back on top of the bottom half, and steam in the microwave for 10 minutes. When it’s done, use a fork to shred the squash into pasta-like strands.

squash close
2. Toss tofu with 1 teaspoon olive oil, salt, and pepper. Bake at 375 degrees for 10 minutes, or until slightly browned.

3. Once squash is steamed and shredded, toss with olive oil, cheese, salt, and pepper. Top with tomato sauce, tofu, and chopped basil.

spaghetti squash plated_edited-1

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The One Medical blog is published by One Medical, an innovative primary care practice with offices in Boston, Chicago, Los Angeles, New York, Phoenix, the San Francisco Bay Area, Seattle, and Washington, DC.

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