Baked spaghetti squash with mozzarella, tofu and Asian vegetables

Baked spaghetti squash with mozzarella, tofu and Asian vegetables

  • Préparation

    Prep time: 20 minutes

  • Cuisson

    Cooking time: 50 minutes

  • Portions

    Servings: 4 portions

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Preparation

  • Pre-heat oven to 205 ºC (400 ºF). 

  • Cut the squash in half lengthwise. Remove seeds and filaments. 

  • Place the squash halves on a baking tray lined with parchment paper, flesh side up. Drizzle with half of the sesame oil. Salt and pepper to taste. 

  • Cook in the oven for 35 to 40 minutes, until flesh flakes easily with a fork. 

  • Remove from oven and fray squash flesh with a fork. Set aside the squash halves on the baking tray. 

  • In a pan, heat oil at medium heat. Brown tofu cubes on all sides for 2 to 3 minutes. 

  • Add ginger, the Haiku mixed Asian vegetables, cooking sauce, coriander and green onions. Mix well. Cook for 2 to 3 minutes. 

  • Add squash flesh and mix. 

  • Fill the squash halves with the tofu mix. Cover with mozzarella. 

  • Bake for 9 to 12 minutes. 

  • Set the oven on "broil" and broil for 3 minutes. 

Mains

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