Stuffed Spaghetti Squash

Stuffed Spaghetti Squash with tofu bolognese, vegan parmesan, and tomato basil sauce.

Servings: 1 squash

Chop your spaghetti squash in half with a strong knife. Scoop out the insides then brush with avocado oil. Sprinkle the sea salt and pepper evenly in both halves.
Flip your spaghetti squash so they’re face down on a parchment lined baking tray. Use a fork to poke holes down the back of the spaghetti squash. You don’t want your fork to go all the way through the squash, just a small poke to let it breathe. I usually make around 6-7 holes in the squash a few inches apart.
Bake your squash at 400 degrees for about 45 minutes.
While the squash is cooking, rinse your tofu block and add to a mixing bowl. Use a fork to crumble the tofu then mix in the avocado oil.
Pan fry while stirring frequently until the tofu is golden brown and cripsy throughout.
Once the tofu is golden and crispy, add the tomato sauce, cumin, salt, and pepper. Cook until the tofu is crispy.
Once the spaghetti squash is done, fill each half with the tofu bolognese and top with shredded cheese and basil. Crank up the oven to 450 and once hot, add the squash back in face up and cook until the cheese has melted. I cooked mine for about 15 more minutes.
Serve immediately and enjoy! If you plan on eating it later, skip stuffing the spaghetti squash and wait until you’re ready to eat it. Store the tofu bolognese and spaghetti squash separately.