Print
Easy Vegan Spaghetti Squash Noodles with Roasted Veggies and Tofu

Easy Vegan Spaghetti Squash with Roasted Veggies


  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 minutes
  • Yield: 4
  • Category: Entree
  • Method: Oven, Stovetop
  • Cuisine: Vegan, Gluten-Free

Description

This delicious, noodly spaghetti squash features roasted veggies, crispy tofu and almond satay sauce for a Thai-inspired dish everyone will love. It’s easy to make, keeps well, vegan, low carb and gluten-free.


Ingredients

  • 2 small to medium spaghetti squash (or 1 very large one)
  • 4 cups chopped broccoli
  • 2 red bell peppers, sliced
  • 1 medium white onion, sliced
  • 1 tsp coconut oil, extra virgin olive oil or avocado oil
  • pinch of salt, pepper and garlic powder
  • 1 package medium or firm tofu, cut into slabs
  • soy sauce or gluten-free-tamari
  • dusting of cornstarch or arrowroot powder (approx. 1-2 tbsp, optional, results in crispier tofu)
  • fresh cilantro, for serving (optional)

For the Almond Satay Sauce


Instructions

  1. Turn the oven on to 450 F.
  2. To make the spaghetti squash, cut in half, scoop out the seeds and place face up on a baking tray. Roast in the oven for approximately 30-40 minutes until you can pierce the flesh with a fork and the squash easily peels away from the skin. Once it’s cooked, remove from the oven, let it cool a bit until you can handle it, then drag a fork across the squash to create noodles. Spend a few minutes, scraping out all the squash into noodles.
  3. To make the roasted veggies, place on a baking tray, toss with 1 tsp of oil and sprinkle with salt, pepper and garlic powder. Roast in the oven at the same time as the squash for approximately 30 minutes until tender and browned.
  4. To make the tofu, cube and toss with a splash of soy sauce, a generous amount of black pepper, a pinch of garlic powder and the optional cornstarch or arrowroot powder. Either place on a baking tray and bake in the oven with the veggies and squash for about 30-40 minutes until browned and crispy.
  5. To make the sauce, vigorously whisk the ingredients together until smooth and creamy.
  6. To assemble, either scoop the spaghetti squash noodles into a bowl and top with the tofu and sauce or for a fun serving idea, create a spaghetti squash boat by piling everything into the noodled spaghetti squash, using the squash itself as a bowl.
  7. Serve with fresh cilantro, if desired.

Keywords: healthy, vegetarian, Thai, noodles

Pin510
Share7
Share
Tweet
Yum