I love it when an idea works out! (Details/recipe in comments)
I love it when an idea works out! (Details/recipe in comments)
by hearmymotoredheart
3 Comments
ACoconutInLondon
You appear to have forgotten something…
hearmymotoredheart
This was born out of curiosity as well as simply needing to use up what was in the fridge. I found spaghetti squash available in my area for the first time (it’s not a common thing in Australia) and spent a while trying to decide how to use it. In the meantime, i’d figured out how to make tofu ‘beef mince’ and as I also had to use the last of that, I experimented:
* Cut the squash in half to make two ‘boats’ – remove seeds * Preheat oven to 200C (which would be about 395F, I guess?), drizzle with EVOO and sprinkle salt and pepper * Cook in oven for 45 minutes * Meanwhile, prep the ‘mince’: Squeeze moisture out of firm tofu and crumble with your hands * Mix with soy sauce or tamari, mild chili powder (I use chili oil), garlic or garlic powder, onion powder, paprika and nutritional yeast ([as per this recipe](https://cookeatlivelove.com/making-a-tofu-ground-beef-substitute/#recipe)) * Cook in pan until combined and starting to turn crispy, then set aside * When the squash is done, remove it from the pan and stuff with the tofu ‘mince’ * Sprinkle shredded cheese or non-dairy alternative of your choice over the top
(Serves two)
I was surprised by how well it worked out! Of course, if you prefer, you can use actual minced meat, this is just what I had on hand (and being on MD has led to having more plant-based meals). But i’m bringing it here to show how a few simple ingredients, with vegetables and plant-based proteins as the stars, can make a whole delicious dish.
Easy-Concentrate2636
Looks really appetizing. I love spaghetti squash in the fall.
3 Comments
You appear to have forgotten something…
This was born out of curiosity as well as simply needing to use up what was in the fridge. I found spaghetti squash available in my area for the first time (it’s not a common thing in Australia) and spent a while trying to decide how to use it. In the meantime, i’d figured out how to make tofu ‘beef mince’ and as I also had to use the last of that, I experimented:
* Cut the squash in half to make two ‘boats’ – remove seeds
* Preheat oven to 200C (which would be about 395F, I guess?), drizzle with EVOO and sprinkle salt and pepper
* Cook in oven for 45 minutes
* Meanwhile, prep the ‘mince’: Squeeze moisture out of firm tofu and crumble with your hands
* Mix with soy sauce or tamari, mild chili powder (I use chili oil), garlic or garlic powder, onion powder, paprika and nutritional yeast ([as per this recipe](https://cookeatlivelove.com/making-a-tofu-ground-beef-substitute/#recipe))
* Cook in pan until combined and starting to turn crispy, then set aside
* When the squash is done, remove it from the pan and stuff with the tofu ‘mince’
* Sprinkle shredded cheese or non-dairy alternative of your choice over the top
(Serves two)
I was surprised by how well it worked out! Of course, if you prefer, you can use actual minced meat, this is just what I had on hand (and being on MD has led to having more plant-based meals). But i’m bringing it here to show how a few simple ingredients, with vegetables and plant-based proteins as the stars, can make a whole delicious dish.
Looks really appetizing. I love spaghetti squash in the fall.