Name: Roasted Spaghetti Squash with Tofu Marinara
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 medium spaghetti squash; 12 oz extra firm tofu; 0.5 cup marinara sauce; 0 tsp olive oil; 3 tbsp nutritional yeast; 1 tsp dried oregano; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup fresh baby spinach

Roasted Spaghetti Squash with Tofu Marinara

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Roasted Spaghetti Squash with Tofu Marinara

Oven-roasted spaghetti squash strands tossed in a savory tofu-crumbled marinara sauce, creating a hearty and aromatic plant-based meal.

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NUTRITION

Protein

47.9g

Fat

17.2g

Carbs

56.8g

SERVINGS

1 serving

INGREDIENTS

0.5 medium spaghetti squash

12 oz extra firm tofu

0.5 cup marinara sauce

0 tsp olive oil

3 tbsp nutritional yeast

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh baby spinach

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Halve the spaghetti squash lengthwise, scoop out the seeds, and roast cut-side down for 40 minutes until the flesh is tender.
3
While the squash roasts, press the tofu with a heavy object for 15 minutes to remove excess water, then crumble it into small pieces with your hands.
4
Heat the olive oil in a large skillet over medium heat, then add the crumbled tofu, garlic powder, sea salt, and black pepper.
5
Sauté the tofu for 8-10 minutes, stirring occasionally, until it becomes slightly golden and firm.
6
Pour in the marinara sauce and dried oregano, then stir in the fresh baby spinach until it is just wilted.
7
Use a fork to scrape the squash flesh into noodle-like strands directly into the squash shells or a serving bowl.
8
Top the squash strands with the tofu marinara mixture and finish with a generous sprinkle of nutritional yeast.