Stuffed Spaghetti Squash Boats with Tofu

Stuffed Spaghetti Squash Boats (perfect vegetarian Thanksgiving dish!)As the country becomes collectively more health-conscious, holiday meals have gotten a little more difficult. Your aunt is vegan; your cousin doesn’t eat gluten; Grandma is lactose-intolerant; your sister doesn’t eat meat; Dad invited Michael Pollan to dinner—sh*t just got complicated and that Stop & Shop turkey ain’t gonna cut it.

While that scenario is a little dramatized (Me? Exaggerate?? Never…), we probably all have a person coming to dinner this Thanksgiving who doesn’t want to eat turkey. In my family, it’s my mom and I. Luckily, there are countless ways to incorporate holiday flavors into a main course without meat. As part of my collaboration with Nasoya, I experimented around with tons of vegetarian recipes in the kitchen, and these spaghetti squash boats were a home run. They’re filling, use seasonal flavors, and make for a perfect vegetarian Thanksgiving meal. If you’re vegan, just leave out the goat cheese!

Stuffed Spaghetti Squash Boats (perfect vegetarian Thanksgiving dish!)

Stuffed Spaghetti Squash Boats with Tofu

Yield: 2

Stuffed Spaghetti Squash Boats with Tofu

Ingredients

  • ½ container Nasoya lite firm tofu (about 7oz), crumbled using a fork
  • 1 spaghetti squash
  • ½-3/4 lb Brussels sprouts, halved
  • ½ cup cranberry sauce (I used whole fruit sauce because I love the chunks!)
  • 1/3 cup pecans
  • ¼ cup crumbled goat cheese
  • Extra virgin olive oil, salt and pepper for seasoning

Instructions

  1. Preheat oven to 400 degrees Fahrenheit. Cut the spaghetti squash in half lengthwise; scrape out the seeds and stringy guts; brush with olive oil, salt and pepper; place face-side down in a pan; and bake for 30-45 minutes, depending on the size of your squash. If you’re unfamiliar with spaghetti squash, use THIS TUTORIAL as a reference—it’ll walk you through the baking process using pictures.
  2. When the squash is cooked, flip the halves over and partially scrape out the inside with a fork. You want to leave at least a ½-inch of the meat attached to the skin so that your boats hold their structure. Add the squash you’ve scraped out to a bowl with the Brussels sprouts, crumbled tofu, cranberry sauce, and pecans. Stir it all together.
  3. Fill the two spaghetti squash halves with the mixture and sprinkle the top with the goat cheese.
  4. Reduce your oven’s temperature to 350 degrees Fahrenheit and cook for 10 minutes.
  5. Enjoy! Make sure to scrape out the sides of your bowl as you eat so you don’t let any delicious spaghetti squash go to waste.
http://pumpsandiron.com/2014/11/19/stuffed-spaghetti-squash-boats-with-tofu/

Stuffed Spaghetti Squash Boats (perfect vegetarian Thanksgiving dish!)Stuffed Spaghetti Squash Boats (perfect vegetarian Thanksgiving dish!)This post was sponsored by Nasoya. I was giving full creative control over the content and all opinions, as always, are my own.

Do you have any vegetarians coming to Thanksgiving dinner this year? What are you planning on serving?

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Comments

  1. HAHA! Love that intro. Had to share on my personal training page 🙂

  2. I am not a fan of tofu, but I have been wanting to give spaghetti squash boats a try for a while! My mom is a vegetarian, but she primarily sticks to sides for Thanksgiving.

  3. This vegetarian would appreciate being served this at Thanksgiving! I basically am bringing along my own vegetarian meal to eat since none of my family members really cater to my dietary needs.

  4. Yum! I love spaghetti squash what a creative Thanksgiving recipe! Thank you for sharing xo C

  5. I love spaghetti squash, but have never used tofu before… Hmmm, looks like a great recipe to try it out on!

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