Holy cold. Someone remind me why we moved away from sunny, warm California to Boston where it was 5 degrees this morning? 5 degrees but feels like -11! Yesterday I googled ‘how cold is too cold to take a dog running?’ If you’re curious there’s no definitive answer. I put a running coat on Eli (yes he has a coat) bundled up in 5 layers and went anyway. Once we got going it wasn’t too horrible but we still came back after only 2 miles. It was the wind, not the cold that finally did me in.
When we got home I made a quinoa beet recipe that I wanted to share today but the photos are currently being held hostage on my new camera. I need to download some software before I can access the pics which hasn’t happened yet for a variety of reasons.
So instead of quinoa you get spaghetti. Actually spaghetti squash.
I made this recipe last week when we were trying to use up the last of our groceries. This squash was the lone hold out.
Tofu Vegetable Spaghetti Squash (vegan, gluten-free)
1 spaghetti squash, roasted
2 tbsp garlic infused olive oil
10 cremini mushrooms
1 head of broccoli
10 asparagus spears
1 cup broccoli/carrot slaw
2 tbsp garlic, minced
1 tsp red chili flakes
1 package of extra firm tofu, pressed
1 jar of tomato sauce or 1 28 ounce can of roasted tomatoes
2 tsp oregano
1 tablespoon dried basil
1 tsp garlic salt
Preheat oven to 375.
Carefully cut the spaghetti squash in half and scoop out the seeds. Place cut side down on a sprayed cookie sheet and roast for 30-40 minutes. When a fork can pierce the skin without resistance it’s done.
While the squash is cooking heat 1 tbsp of oil in a pan. Saute chopped mushrooms, broccoli, asparagus, broccoli slaw, garlic and red chili flakes until veggies starts to soften.
Remove tofu from package and place between 2 paper towels. Press out as much moisture as you can. Once tofu is dry-ish (it doesn’t need to be super dry) heat remaining olive oil and place tofu in pan. Using a potato masher break apart the tofu. You can use a fork but I find the potato masher much easier. Cook tofu until it begins to brown.
Then add the veggies and tofu together.
I forgot to take a photo of the next part. Pour tomato sauce over the veggie/tofu mixture. Add oregano, basil and garlic salt. Cook until tomato sauce warms up. If you don’t want to use pre-made sauce you can use a can of tomatoes but you’ll need to add more salt, basil and oregano. You may even want to add a little tomato paste and sugar for a hint of sweetness.
When the sauce is ready, take a fork and run it down the flesh side of the cooled squash. The fork will create spaghetti like ribbons. You can make ribbons all the way to the skin. Place squash ribbons in a bowl and cover with sauce.
This dish is deceptively filling, your eyes may be bigger than your stomach. Squash baby anyone?
Enjoy and Exhale!