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Stuffed Spaghetti Squash

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Ingredients
  

  • 1 Spaghetti Squash halved, seeds cleaned out
  • 1 tsp Olive oil ½ tsp on each squash half, more if desired
  • ¼ cup Walnuts Roasted
  • .5 cup Tofu ⅜ inch cubed
  • ½ tsp Indian Spices
  • 2 cloves Garlic Diced ¼
  • 1 rib Celery Diced ¼
  • 1 medium Carrot Diced ¼
  • 1 cup Mushrooms Chopped
  • 1 tbsp Nutritional yeast
  • Salt and/or Braggs
  • Pepper

Instructions
 

  • Cut spaghetti squash in half, seed, salt, and place in a baking dish lined with parchment paper and 3/8 inch of water. Bake at 350 for 45 to 60 minutes depending on size.
  • Roast walnuts, remove from pan and chop.
  • Place Tofu in a small bowl, sprinkle with salt or brags, add ½ tsp of Indian spices, ½ tsp of favorite high-heat oil, and mix. Saute on medium-high heat until slightly golden brown (more if you want tofu chewy). Remove from pan. Tofu can be baked to desired density while cooking squash, 15 to 30 minutes.
  • Cook garlic, celery, carrots, and mushrooms on medium-high until mushrooms look cooked. Celery and carrots will be slightly crunchy. Turn the heat off and stir in tofu and walnuts. Adjust salt to taste.
  • Remove squash from the oven, and score the flesh lengthwise six times (creates bite-sized pieces).
  • With a fork or spoon, separate the flesh from the skin. Some people like to use the skin as a bowl, others remove the flesh from the skin and use a separate bowl.
  • Salt, pepper, and pour olive oil on the flesh and mix. The squash should taste good by itself. Adjust the above ingredients if needed. Move some flesh to the sides.
  • Scoop ½the veggie mix onto each squash.

Notes

 
Definitions
  • Celery stalk is the entire bunch, rib is one piece.
  • Squash - seeds, flesh, and skin.