Dinner for 6

Spaghetti Squash Creamy Bake

Name: Spaghetti Squash Creamy Bake
Total time: 60 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 spaghetti squash; 3 cloves minced garlic; 3 1/2 oz chopped spinach; salt and pepper to taste (optional); 7 oz silken tofu; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp oregano basil and thyme; 1 tbsp extra virgin olive oil; 3 tbsp sundried tomato; 2 tbsp nutritional yeast; 1/2 tsp salt; 1 1/4 cup non dairy milk; 2 tsp cornstarch or arrowroot starch; fresh basil or herbs

Roasted spaghetti squash combines with garlicky spinach and a creamy tofu sauce before baking into a warm vegetable casserole.

$1.03per serving $

60 minstart to table

6servings

American Vegetarian Low-carb Kid-friendly Budget Family Dinners Fall

Ingredients

1 spaghetti squash
3 cloves minced garlic
3 1/2 oz chopped spinach
salt and pepper to taste (optional)
7 oz silken tofu
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp oregano basil and thyme
1 tbsp extra virgin olive oil
3 tbsp sundried tomato
2 tbsp nutritional yeast
1/2 tsp salt
1 1/4 cup non dairy milk
2 tsp cornstarch or arrowroot starch
fresh basil or herbs

Steps

Halve the spaghetti squash lengthwise, remove the seeds, and place it cut-side down on a baking sheet.
Bake the squash at 400 F for 35 minutes, then scrape the strands into a large bowl.
Blend the tofu, non-dairy milk, garlic powder, onion powder, herbs, sundried tomato, nutritional yeast, cornstarch, and salt until smooth.
Heat the olive oil in a large skillet, cook the garlic for 1 minute, and wilt the spinach for 2 minutes.
Stir the squash, spinach, and sauce together, then spread the mixture in a 9-by-13-inch baking dish.
Bake at 400 F for 10 minutes, then top with fresh herbs.

Main ingredient on sale this week? See what to make with tofu on sale.