Spaghetti Squash

This was really fun to make. I've never cooked with Spaghetti squash, so it was a real treat. Very tasty and very filling. And it's really neat that the spaghetti squash acts like spaghetti noodles.


Prep Time: 15 minutes
Cook Time: 35 minutes

1 medium Spaghetti Squash (sliced in half, and be careful when you slice it!)
1 tablespoon Extra Virgin Olive Oil
1/2 block of  pressed* extra firm tofu, cubed
2 cloves of garlic, minced
1 medium onion, sliced
2 carrots, peeled and sliced (Julian)
5 peeled Roman tomatoes, chopped into quarters
4-5 fresh Basil leaves, sliced
1 tablespoon fresh Rosemary, roughly chopped
1 teaspoon sea salt
2 tablespoons roughly chopped black olives.

*pressed tofu- cut half a block of extra firm tofu, and train as much water from the tofu. Wrap it in saran wrap, and place it on a plate, and place a small weight (such as a can, or a medium apple or onion). Leave in the fridge for 3-4 hours (or the longer the better).This will help to draw out more water, and make cooking the tofu easier.


Preheat oven to 350 degrees F. Slice the squash and clean out the seeds that are on top. On a cookie sheet, place the squash halves cut side down. Place in oven for 30-40 minutes or until you can pierce a knife in the squash smoothly. When it is cooked, let it cool enough to handle, and spoon out the insides.

Heat the EVOO over medium heat. Place the tofu in the skillet, and lightly brown. Stir in minced garlic, continually stirring for about 2 minutes. Add the onions and carrots, cooking until tender. Add the tomatoes, and let it simmer for about 5 minutes, stirring occasionally. Next add the basil and rosemary, stirring for about a minute. Add salt, and stir thoroughly.

On a plate, place about 3/4 cup of the spaghetti squash, and top with tomato mix. Garnish with black olives, and a sprig of Basil (optional).