Soykei-style spaghetti squash
15min
4 pers.
45min
Firm tofu
Lunches and dinners
Loved by children
Ingredients
Ground tofu
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon mustard powder
1 tablespoon nutritional yeast
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
2 tablespoons oil
1 package Soykei firm tofu
Spaghetti sauce
1 can crushed tomatoes, 28 oz (796 ml)
1 teaspoon onion powder
1 teaspoon dried parsley
1 teaspoon dried oregano
2 teaspoons dried basil
2 teaspoons paprika
2 teaspoons chili powder
3 cloves garlic, minced
1 tablespoon cooking oil
Salt and pepper to taste
Spaghetti squash
2 medium spaghetti squashes
2-3 tablespoons olive oil
2 cups grated cheese
Preparation
Squash
1. Preheat the oven to 205°C (400°F).
2. Cut the squash lengthwise and scoop out the seeds and strings with a large spoon (you can save the seeds to roast them like pumpkin seeds—yum!).
3. Brush the inside of the squash with olive oil. Sprinkle with a little salt and pepper.
4. Place the squash halves on a baking sheet lined with parchment paper, cut side down.
5. Bake for 30-45 minutes (until the squash is tender when pierced with a fork).
Chopped tofu
6. Meanwhile, line two baking sheets with parchment paper.
7. Take a package of extra-firm Soykei tofu, open it, and place the tofu on a clean cotton cloth. Take a potato masher and mash the tofu until you end up with a “ground meat” texture (you can also use your hands to break up the tofu).
8. Place the ground tofu in the middle of a cotton cloth. Form a ball and squeeze as much water as possible from the tofu in the sink.
9. Place the tofu in a dish, add the garlic powder, onion powder, mustard powder, nutritional yeast, soy sauce, Worcestershire sauce, and oil. Stir until everything is well mixed.
10. Spread the tofu mixture in a thin layer on a baking sheet to facilitate cooking. Bake for 25-30 minutes, stirring every 10 minutes (at the same time as the squash).
Sauce
11. Put the cooking oil and garlic in a pot. Cook over low heat for 2 minutes.
12. Add the crushed tomatoes and spices and simmer over low heat until the tofu is ready. Add the chopped tofu from the oven and stir the sauce.
13. Simmer for another 5 minutes before stuffing the spaghetti squash.
Spaghetti squash
14. Remove the squash from the oven once cooked. Turn the squash upside down to form a bowl (be careful, they will be very hot).
15. You can either gently scrape the spaghetti squash to remove it from the sides so that it is even all over before adding the spaghetti sauce, or simply spoon the sauce into the center of the natural cavity in the squash.
16. Top with ½ cup of grated cheese and return the squash to the oven to brown the cheese to your liking.
17. Remove from the oven and serve.
