Spaghetti Squash With Tofu-Tomato Sauce

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* Exported from MasterCook *

 

Spaghetti Squash With Tofu-Tomato Sauce

 

Recipe By : Stress, Diet & Your Heart, by Dean Ornish, page 277

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 small spaghetti squash -- or 1 large

2 teaspoons safflower oil

1 small onion -- minced

1 small carrot -- minced

3 cloves garlic -- minced

1/2 pound tofu -- crumbled (2 cakes)

3 pounds fresh seeded tomatoes -- chopped or puréed

6 ounces caned unsalted tomato paste

1 pinch cinnamon

2 teaspoons fresh basil

OR 1 teaspoon dried

1 teaspoon dried oregano

freshly ground pepper -- to taste

2 tablespoons chopped fresh parsley

1/4 cup herbed or toasted bread crumbs

 

Spaghetti squash (also known as banana squash) is a recently popular

vegetable that is now fairly common. The large squashes look something

like oval melons. They have a delicious, fibrous pulp that makes

spaghetti-like stands when cooked and scraped from the yellow outer

rind. The strands can be served with almost any sauce that accompanies

pasta. They also make a nice salad marinated in a low-fat vinaigrette.

 

Spaghetti squash can be baked whole in a 350-degree oven for 1 hour, or

steamed on top of the stove for 30 minutes. To steam, place the whole

squash in a large pot in a small amount of water or on a steamer and steam

for 30 minutes, until tender when pierced with a fork. Remove from the

heat and cut in half lengthwise. Remove the seeds and inner pulp (not the

spaghetti strands) by scraping crosswise. Then scoop out the spaghetti

stands by scooping lengthwise with a spoon. Set this aside, covered.

 

Begin the sauce while the spaghetti squash is steaming. Heat the safflower

oil and sauté the onion and carrot with 1 clove of the garlic until the

onion is tender. Add the tofu and mash it with the back of a spoon, then

add the tomatoes, tomato paste, and remaining garlic. Bring to a simmer

and cook, covered, for 30 minutes. Add a pinch of cinnamon, the basil,

oregano, and pepper to taste, and cook uncovered another 10 minutes.

 

Spoon the spaghetti squash into a warm serving dish, top with the tomato

sauce, garnish with parsley and bread crumbs, and serve.

 

Stress, Diet & Your Heart by Dean Ornish. Original recipes by Martha Rose

Shulman. Copyright 1982.

 

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