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Tofu Pot Pie Pasta (Spaghetti Squash)
Submitted by:Rachel Gargano
Based on the traditional Chicken Pot Pie, this has some big variations:
It's tofu not chicken. {Well, yes.}
It's over pasta and not in a pie. {Yes, visibly checking that off.}
It's over spaghetti squash, not real pasta. {Whoa, Rachel, going a little over-board, are we?}
It's awesomely delicious just like Chicken Pot Pie. {Seriously.}
So here's the thing. A cold winters night calls for something warm and lovely. So I had a little fun in the kitchen with Tofu. Its crazy. It takes just like chicken pot pie minus the chicken. And no crust. And not real spaghetti. Ok, ok. So it doesn't really resemble it at all. But it sure does taste like it!!
Ingredients
- 1 spaghetti squash, halved and seeds removed
- 1 Tbsp Smart Balance or Earth Balance spread
- 1/2 of a yellow onion, diced
- 2 stalks of celery, thinly sliced
- 2 carrots, diced
- 1/4 cup whole wheat four (or garbanzo bean flour, I did half and half)
- 2 cups vegetable broth
- 1 block firm or extra firm tofu, cut into cubes
- 1/8 tsp cayenne pepper
- 1/2 tsp pepper
Instructions
- Place spaghetti squash cut-side down in a glass baking dish (brownie pan), cover with Seran wrap, and microwave (with the rotation turned off) for 12-15 minutes.
- In a large sauce pan, melt butter spread over medium-high heat. Add onions, celery and carrots, cooking until onions are translucent, about 5-8 minutes.
- Add flour, stirring, and cook another 1 minute.
- Add broth, stirring constantly, and bring to a boil.
- Reduce to a simmer and add tofu.
- Add cayenne and pepper, cooking another 5-8 minutes or until tofu is warm and flavorful.
- Scoop spaghetti squash onto a plate and top with Tofu mixture
Macronutrients
| Serving size | 4 |
