- spaghetti squash
- 1/2 bell pepper, diced (I used red.)
- 1/2 onion, peeled and sliced
- 4 cloves of garlic, crushed
- 1 cup tomato sauce or pureed/strained/stewed tomatoes
- about 1 Tbsp basil
- a large pinch or two of ground thyme
- a pinch of oregano
- a large pinch or two of ground rosemary
- salt (to taste), at least a pinch
- 1/2-1 Tbsp maple syrup
- about 1/2-1 Tbsp 100% extra virgin cold (expeller) pressed olive oil
- about 1/2 cup ricotta-style tofu
- Cut spaghetti squash in half. Remove seeds and bake at 425-450 degrees Fahrenheit for 40-45 minutes. You may want to spread oil on top before baking. Recommended: save the seeds for roasting.
- Saute peppers, onion, and garlic, in just enough water to keep them from sticking to the pan and burning with a pinch of salt.
- When vegetables are soft/tender (about 10 minutes), add tomato sauce, herbs, salt, oil, and sweetener.
- Bring to a boil. Reduce heat and saute, covered, for about 5-10 minutes or until sauce is hot.
Now, I must confess that I was a bit lazy and mixed the tofu into the sauce. It was alright, but I don’t recommend doing it that way. It would be better to top the squash with the ricotta tofu and put it back in the oven for a few minutes, or bake the ricotta tofu in the oven or pan-fry it (both of which I considered doing) or to have it raw on top or with the sauce over it, so that the flavor is preserved, but you can do as I did and mix the tofu in. You should add the sauce after the next step, which is when you’ll add the ricotta tofu, too.
- Remove the squash from the oven when it is finished cooking. Using a fork, scrape the squash to scoop the spaghetti-like fruit. You may leave it in the shell, or put it in another dish. We left it in the shell.
- Top with sauce and ricotta tofu.
- (Optional) return to the oven and bake at 375-425 another 15 minutes. We did not do this.
Makes 2 halves. May serve 2-4 people, depending on if they want a whole half, or half of a half. Those halves make a lot.