If you read my blog, you may already know that I'm in love with spaghetti squash. I had some leftover, and I wanted to do something a little different with it yesterday.... And I had just gotten some tofu the day before at the store! Score!!
1/8 pkg firm tofu (I used Wegman's)
1 1/4 cups spaghetti squash (Cooked of course)
2tbsp parmesan romano cheese (I used Wegman's)
3/4 large mushroom - chopped
1tbsp onion - chopped
seasoning of your choice
1/3 cup Spaghetti Sauce (I used Prego Light Smart Traditional Spaghetti Sauce)
Press tofu to remove extra water/moisture. Dice the portion of tofu you're going to use. Heat frying pan over med-high heat. Spray with non-stick cooking spray. Add Tofu. Add your choice of seasonings - I used Mrs. Dash Onion & Herb Seasoning. Add onions & mushrooms. Sautee until vegetables & tofu are tender. Add Spaghetti sauce and heat through. Make sure spaghetti squash is heated through (if it's not freshly cooked, like mine wasn't - it was leftovers - heat in the microwave or on the stove in another pan). Put heated spaghetti squash in a bowl, top with spaghetti sauce mixture. Top with cheese. Enjoy!!
171 Calories
6g Fat
16g Carbs
6g Fiber
11g Protein
402mg Sodium
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