Pesto Spaghetti Squash

1. 1

   Preheat oven to 425

2. 2

   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

3. 3

   While squash cooks, pulse cashews in a food processor

4. 4

   Add galic cloves and process

5. 5

   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.

6. 6

   Coat tofu with pesto.

7. 7

   When your spaghetti sqash is done cooking and has cooled a bit, use a fork to pull the threads out

8. 8

   Combine all together

9. 9

   Add to a bowl, top with leftover cashews and sun-dried tomatoes

* Per serving · 4 servings · Values may vary.