Spaghetti Squash Puttanesca With Tofu Recipe

Name: Spaghetti Squash Puttanesca With Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 - 1 spaghetti squash, cooked; 1/2 lb firm tofu, pressed and cubed; 1 (14 1/2 ounce) can Italian-style stewed tomatoes; 1/4 - 1/3 cup chicken broth; 1/2 tablespoon dried minced onion flakes; 1/2 tablespoon dried parsley; 1/2 teaspoon dried chili pepper flakes; 1/2 teaspoon dried basil; 1/2 teaspoon granulated garlic; 1/4 teaspoon dried thyme; 1/4 teaspoon fresh ground pepper; 1 dash ground nutmeg; 12 kalamata olives, chopped; 1 tablespoon capers, chopped; 1/2 cup cremini mushroom, rough chopped; 2 tablespoons parmesan cheese; 1/4 cup feta cheese

Servings: persons

1/2 - 1 spaghetti squash, cooked
1/2 lb firm tofu, pressed and cubed
1 (14 1/2 ounce) can Italian-style stewed tomatoes
1/4 - 1/3 cup chicken broth
1/2 tablespoon dried minced onion flakes
1/2 tablespoon dried parsley
1/2 teaspoon dried chili pepper flakes
1/2 teaspoon dried basil
1/2 teaspoon granulated garlic
1/4 teaspoon dried thyme
1/4 teaspoon fresh ground pepper
1 dash ground nutmeg
12 kalamata olives, chopped
1 tablespoon capers, chopped
1/2 cup cremini mushroom, rough chopped
2 tablespoons parmesan cheese
1/4 cup feta cheese

1
In 10 inch saute pan, combine stewed tomatoes, chicken broth, onion, parsley, pepper flakes, basil, garlic, thyme, ground pepper, and nutmeg. Bring to boil and reduce heat, simmering about 10 minutes. If your tomatoes are not chopped, break them apart with the back of a spoon.
2
Add olives, capers, and mushrooms and continue to simmer until mushrooms are tender, about 10 minutes. If needed, add more chicken broth. Add Parmesan and stir into sauce.
3
Add cubed tofu and gently fold into sauce. Cover and let simmer until tofu is heated and has absorbed some flavor, about 5 minutes. Stir in cooked shredded spaghetti squash and top with Feta. Re-cover and let sit on low heat until heated through and cheese has softened.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 - 1 spaghetti squash, cooked, 1/2 lb firm tofu, pressed and cubed, 1 (14 1/2 ounce) can Italian-style stewed tomatoes, 1/4 - 1/3 cup chicken broth, and more.

Yes, Spaghetti Squash Puttanesca With Tofu falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghetti Squash Puttanesca With Tofu

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