This ‘spaghetti bolognese’ has no meat and no pasta, but let me tell you, it’s delicious.
It’s a different spin on an old classic, using spaghetti squash and tofu.
Preheat oven to 350°.
1 tbsp coconut oil
1/2 package of firm tofu (about 225 g)
2 large cloves garlic, minced
2 cups fresh tomatoes, chopped
1 red onion, diced
1 tsp soy sauce
2 cups kale, washed well, stems removed, chopped
1/2 tsp fresh oregano or 1/4 tsp dried
1/2 tsp fresh thyme or 1/4 tsp dried
1/2 tsp chili flakes (or to taste)
1 medium sized spaghetti squash, cut in half lengthwise, seeds removed
On a baking sheet, lined with parchment paper, place the spaghetti squash halves, skin side up.
Turn over half way through the baking time.
Bake for app. 45 minutes or until tender.
About 15 minutes into your spaghetti squash baking, start making your sauce.
In a large cast iron skillet, add the coconut oil and saute the onions and tofu.
Add the garlic and cook for 1 minute.
Add the chopped tomatoes and soy and cook for about 2 minutes.
Lastly, add the kale and mix it in well. Cook for 1 minute.
Take the pan off the heat and add the oregano, thyme and chili flakes, mixing everything together to incorporate well.
Remove the spaghetti squash from the oven and let it sit for a few minutes, until it’s cool enough to handle.
Once cool, using a fork, scrape out the ‘noodles’ into a large bowl. This is a great activity for kids to help with…they love the fact that you can get noodles out of a vegetable!
Add your fresh sauce to the top of the ‘noodles’ and serve.