Vegan Spaghetti Squash Boat

Servings: 4

Ingredients:

• 1 spaghetti squash 2 x 14oz packages of tofu OR Beyond Meat 

• 4+ cups of spinach (chopped) 

• 1 medium red onion (chopped) 

• 1 cup grape tomatoes (halved) 

• 1 cup of your fave pasta sauce 

• 3 tbsp vegan pesto (available at Vita Health and other health food stores) 

• Salt & pepper garlic (as much as you like) 

• Juice from 1 lemon 

• 4 tbsp olive oil

Directions:

• Preheat oven to 425°F.

• CAREFULLY slice your spaghetti squash in half length-wise. Lightly coat the inside of the squash with olive oil and season with salt and pepper. Cover a baking sheet with parchment paper and place both halves of the squash face down on sheet. Bake for about 30 minutes. You will know squash is done when it can be easily removed with a fork.

• In a skillet on medium heat, begin to cook your garlic and onion with the remaining olive oil. After about 5 minutes, add in your finely chopped tofu and begin to cook it. Add in your halved tomatoes and pesto, season with salt. After another 8 minutes, add in your spinach and continue to cook until it wilts.

• When done, take squash out of the oven and scrape out insides into a large bowl with a fork.

• Add your spaghetti squash into the pan, along with pasta sauce, mixing everything together thoroughly in the pan.

• Turn down the heat and allow the pan to simmer on low for another five minutes. Serve in squash shells with a wedge of lemon.

Nutritional Info:

• Protein: 35g

• Fat: 27.5g

• Carbs: 38g

• Fibre: 10g

• Cals: 525