With a baby on the way, I’m trying to up my cooking game by experimenting with new recipes. I’ve never been a “natural” in the kitchen, so when I actually make anything that seems half-way edible, it’s a huge accomplishment for me! This one was actually good (and healthy)!
– 1 Spaghetti Squash, halved and seeded
– 2 Tbl Olive Oil
– 2 Cloves Garlic, Minced
– 1 White Onion, Chopped
– 3 Tbl Fresh Basil, Chopped
– Handful of Cherry Tomatoes, halved
– Freshly Grated Parmesan Cheese
– 1/2 Block of Firm Tofu, Cubed (optional or feel free to add any other protein)
1. Preheat oven to 350 degrees and cut spaghetti squash in half, lengthwise. (This was the most difficult part of the whole recipe for me because the spaghetti squash is so hard to cut! I ended up getting my knife wedged into the vegetable and slamming it down on the counter – voila – it worked and I felt like a samurai gangster!) Scoop out the seeds (an ice cream scooper works like a charm).
2. Place halved spaghetti squash face down on baking sheet and put in the oven for 30 minutes.
3. Chop onions and mince garlic (or if you’re like me, buy it already minced) and sauté over medium-low heat with olive oil.
4. This is the optional step: I always want to add some sort of protein to my meals, so I opted for tofu but feel free to add any type of protein your heart desires. Sauté tofu and olive oil, salt and pepper in a skillet.
5. Chop tomatoes and basil and shred fresh parmesan cheese.
6. When Spaghetti Squash is ready, remove from oven and let cool for a few minutes before grabbing a fork and beginning to scrape out the pulp.
7. Combine stringy spaghetti squash, tofu, sautéed onions, garlic, and chopped tomatoes and basil in one big bowl.
8. Dish out on a plate and top with the freshly grated parmesan cheese.