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Spaghetti Squash Deliciousness

(recipe, Carrie Stewart)


  1. 1 spaghetti squash
  2. Tofu, cubed (about half a pound/package)
  3. ½ bunch asparagus
  4. Mushrooms (4-6 big ones)
  5. Chopped kale (about 3 or 4 leaves)
  6. 2 Tbsp. chopped parsley
  7. 2 Tbsp. chopped fresh basil
  8. Sundried tomatoes, soaked
  9. Nutritional yeast (a couple Tbsps worth)
  10. 3 garlic cloves, minced
  11. Olive oil
  12. White wine
  13. Salt & pepper
  14. Pepita seeds to top


  1. Cut squash in half, place face down on oiled pan and bake for 1 hour at 400.
  2. When done, scoop into bowl and separate into spaghetti strands. Put aside.
  3. Saute garlic in large pan.
  4. Add white wine, mushrooms, and asparagus. Cook a couple minutes, stirring occasionally.
  5. Throw in the tofu, kale, basil, and parsley. Sti Add a little more white wine if needed. Salt & pepper. Stir frequently.
  6. When almost done, throw in sundried tomatoes, nutritional yeast (a couple Tbsps worth), spaghetti squash, and stir.
  7. Stir until well-mixed. Taste and season to your liking.
  8. Top with pepita seeds and enjoy hot!