YOUR SOLIN GENERATED RECIPE
Roasted Spaghetti Squash with Creamy Vegan Marinara
Delight in a vibrant bowl of roasted spaghetti squash tossed in a creamy, tangy vegan marinara enhanced with savory tofu, hearty chickpeas, and lentils. This dish perfectly marries the tender texture of roasted squash with a protein-packed sauce, all finished with a sprinkle of nutritional yeast for a cheesy, umami finish.
INGREDIENTS
1 cup Spaghetti Squash (shredded)
1/2 cup Tomato Marinara Sauce
6 oz Firm Tofu
1/2 cup Chickpeas
1/4 cup Cooked Lentils
2 tbsp Nutritional Yeast
2 tsp Olive Oil
2 cloves Garlic
2 tbsp Fresh Basil
PREPARATION
Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise, remove the seeds, and brush the flesh lightly with olive oil, then place cut-side down on a baking sheet.
Roast the squash for 35-40 minutes or until the flesh is tender and easily shredded with a fork. Remove from the oven and let cool slightly.
While the squash is roasting, press the tofu lightly to remove excess moisture. Cut the tofu into cubes.
In a skillet over medium heat, add the remaining olive oil and sauté the minced garlic until fragrant. Add the tofu cubes and sauté for 5-7 minutes until they start to brown.
Stir in the chickpeas and cooked lentils, then pour in the tomato marinara sauce. Lower the heat and allow the mixture to simmer for about 5 minutes. Sprinkle in nutritional yeast and stir well.
Using a fork, gently scrape out the strands of roasted spaghetti squash into a serving bowl.
Top the spaghetti squash with the creamy tofu, chickpea, and lentil marinara mixture. Garnish with fresh basil and serve warm.