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Categories:Viewed: 69 - Published at: 8 years ago
Ingredients
- 1 head spaghetti squash halved and excess threads removed
- 2/3 pound tofu
- 1 cup cashews
- 1 1/2 cups basil leaves
- 2 cloves garlic
- 1 cup olive oil
- salt
- 1 handful sundried tomatoes
Method
- Preheat oven to 425
- Cut squash in half, lengthwise, use a spoon to scoop out hte excess seeds nad place the sqash open side down on a baking sheet and cook for 20-25 mins, or until soft to the touch
- While squash cooks, pulse cashews in a food processor
- Add galic cloves and process
- Heat up a large skillet under medium heat with a couple T of olive oil. Add tofu to the skillet along with some salt and pepper and cook on both sides until almost cooked through, then add pesto to the pan.
- Coat tofu with pesto.
- When your spaghetti sqash is done cooking and has cooled a bit, use a fork to pull the threads out
- Combine all together
- Add to a bowl, top with leftover cashews and sun-dried tomatoes
