Looking for a meal you can serve up pretty much just by it’s self, no dishes afterwards required? Well, I’ve got your answer!
We were looking for a simple something to make for dinner last night, and I had seen the most adorable spaghetti squash at the groceries, it was literally the size of my hand! I thought, why not just cook it and then stuff it, so that I just have a fork to wash after, because, lets face it, I’m that lazy!
Turns out, it was the best spaghetti squash recipe ever!
This is so simple, you’ll want to make this all the time!
To start, you’ll need
- 1 small spaghetti squash
- 2 tbsp. tomato paste
- 1 small onion, finely minced
- 2 garlic cloves, finely minced
- zucchini, chopped into bite-size pieces
- bell pepper, chopped into bite-size pieces
- any other fresh veg, chopped into bite-size pieces
- extra firm tofu, chopped into bite-size pieces
- seasonings, of your choice
- grated cheese
Preheat your oven at 350 degrees and line a baking sheet with aluminum paper.
To start, cut and clean your spaghetti squash. In a microwave safe dish, put one of your squash halves face down, and add water so that it covers about 1 inch of your squash.
Microwave your squash for 8 to 10 minutes, or until when you scrape a little bit, it comes undone easily. Do the same for the other half.
While the squash is in the microwave, in a frying pan, fry up your vegetables and tofu and your tomato paste. Season it to your liking, we went with a mexican flavoured stuffing, so Cholula hot sauce, liquid smoke, chipotle spices, cumin, paprika, salt and pepper, and lime juice.
Once the squash are cooked and your stuffing is ready, stuff each half with the stuffing and top with the grated cheese.
Place in the oven for 10 minutes, until the cheese is nice and melted and oozing.
Top with extra hot sauce, salt, pepper, and green onions, and there you go!
Play around with the veggie combos and seasoning to get the perfect no-dish meal!