For a vegan option, substitute the heavy whipping cream with cashew cream or another plant-based alternative and omit the mozzarella cheese or use a vegan mozzarella. Feel free to add other vegetables to the skillet, such as spinach, sun-dried tomatoes, or bell peppers. If you don't have time to bake the squash, you can microwave it. Cut it in half, remove the seeds, and microwave on high for about 10-15 minutes, or until tender. To add a little spice, sprinkle some red pepper flakes into the skillet along with the mushrooms and artichokes.
Spaghetti Squash with Pesto and Tofu
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PREP TIME15 mins
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COOK TIME1 hrs 10 mins
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TOTAL TIME5 hrs 45 mins
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SERVING6 People
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VIEWS10
Embrace a symphony of flavors with this vibrant spaghetti squash dish! Tender strands of squash mingle with crispy tofu, earthy mushrooms, briny artichokes, and a luscious pesto cream sauce, all crowned with a blanket of melted mozzarella.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate29 g
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Cholesterol22 mg
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Fiber3 g
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Protein14 g
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Saturated Fat5 g
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Sodium623 mg
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Sugar1 g
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Fat18 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Tofu: Drain the tofu by placing the slices between sheets of paper towels on a plate. Cover with another plate and refrigerate for at least 4 hours, or preferably overnight, changing the paper towels as they become saturated. (4+ hours)
02
StepPreheat and Prepare the Squash: Preheat your oven to 350 degrees F (175 degrees C). Pierce the flesh of the spaghetti squash halves with a fork. Drizzle the cavities with olive oil, minced garlic, salt, and pepper. Place the squash on a baking sheet. (5 minutes)
03
StepBake the Squash: Bake the squash in the preheated oven until the flesh is easily pierced with a knife. (40 minutes)
04
StepCool and Shred: Allow the baked squash to cool until it's easy to handle. (20 minutes) Then, use a fork to scrape the insides, creating spaghetti-like strands.
05
StepCook the Tofu: Spray a large skillet with cooking spray. Cut the tofu slices into cubes and cook over medium heat until they are golden brown and crispy on the outside. (20 minutes)
06
StepAdd Mushrooms and Artichokes: Stir in the drained mushrooms and chopped artichoke hearts. Cook until heated through. (5 minutes)
07
StepCombine with Squash: Add the spaghetti squash strands to the skillet and cook until warmed through. (5 minutes)
08
StepCreate the Pesto Cream: In a small bowl, combine the pesto and heavy whipping cream. (2 minutes)
09
StepCombine and Serve: Pour the pesto cream sauce over the tofu and squash mixture in the skillet. Mix well to coat. Sprinkle the mozzarella cheese on top and serve immediately.
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RECIPE REVIEWS
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Please Rate
Darien Abshire
Jul 1, 2025The tofu was perfectly crispy, and the combination of the pesto and artichoke hearts was delicious. I'll definitely be making this again.
Bradley Marvin
Jun 30, 2025This recipe is a lifesaver! I'm always looking for healthy pasta alternatives, and spaghetti squash is perfect. The pesto and tofu make it so flavorful and satisfying.
Cornelius Dare
Jun 26, 2025This is my new favorite way to eat spaghetti squash. So much better than plain!
Dallas Tromp
Jun 22, 2025The key is really getting the tofu crispy. Don't rush that step!
Mathew Ledner
Jun 19, 2025I've made this several times now, and it's always a hit. Thank you for sharing!
Clinton Upton
Jun 17, 2025I loved how easy this recipe was to follow. The instructions were clear, and the dish turned out great. My family devoured it!
Israel Braun
Jun 15, 2025Great recipe! Next time I think I'll add some red pepper flakes for a little kick.
Lincoln Hane
Jun 11, 2025I didn't have artichoke hearts, so I used sun-dried tomatoes instead. It was still delicious!
Winston West
Jun 11, 2025I made this vegan by using dairy-free cheese and cream, and it was still amazing! Thank you for providing such a versatile recipe.
Meredith Kunze
Jun 7, 2025I added some sun-dried tomatoes and it gave it an extra burst of flavor!