Spaghetti Squash with Roasted Tomatoes Basil and Parmesan

Yield: 4 servings
Time:

Everyone liked this, excellent use of spaghetti squash. fry the tofu in a wok.

Ingredients

• 2 cup roughly chopped tomatoes
• 4 tablespoons olive oil
• 2 cloves garlic, diced
• 3-pound spaghetti squash
• 1/4 cup shredded fresh basil leaves plus additional for garnish
• 1 tablespoon oregano, fresh if available
• 1/4 cup grated Parmesan
• salt and pepper to taste

Fried tofu: (optional)

• 1-pound firm tofu
• 1/4 cup canola oil

Directions

1. Roast tomatoes: Preheat oven to 250. Add tomatoes and garlic to baking dish; toss with olive oil. Roast tomatoes for 1.5 – 2 hours.
2. Roast spaghetti squash: Preheat oven to 375. Halve squash, scooping out seeds. Place squash, cut side down, in a lightly oiled baking dish. After 45 minutes, check if squash is cooked (a knife will easily pierce skin).
3. Meanwhile, chop basil and oregano, grate parmesan. Add herbs to roasted tomatoes; salt and pepper to taste.
4. Fry tofu: Cube tofu (my preference is something like 1/4″-thick, 1/2″-wide). Add canola oil to a frying pan or wok. Carefully fry tofu (the oil is very hot).
5. Compile: Scoop out cooked spaghetti squash, placing in a pasta bowl. Sprinkle some parmesan, top with roasted tomato sauce and more parmesan.