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Spaghetti Squash Deliciousness

(recipe, Carrie Stewart)

Ingredients

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

Steps

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!