What is especially cool about this recipe is that I used surprise spaghetti squash from my garden. I planted melons and one plant turned out to be spaghetti squash!
What you will need:
2 Whole Peppers
1/2 cup tomatoe sauce/paste
1/2 cup butter
1/2 cup cream cheese or soft goat cheese
1 tbsp tamari
How to do it:
Step 1: Cut the squash lengthwise and remove seeds from squash.
Step 2: Bake spaghetti squash at 400 degrees in a pan with a bit of water for 1 hour (you may need to add water again halfway through).
Step 3: Alongside, bake seeds and smoked tofu in a 1/4 cup butter.
Step 4: At about 35min, add peppers.
Step 5: At about 45 minutes, you’ll need to start frequently stirring the squash seeds, tofu and peppers frequently to prevent burning.
Step 6: Meanwhile on the stove top make the sauce.
Step 7: Scoop out the spaghetti squash to separate.
Step 8: Add 1/4 cup of butter to the ‘spaghetti’, plus drizzle olive oil on top!
Step 9: Fluff up with a knife and fork.
Step 10: Put spaghetti squash in bowls, and with baked seeds, tofu and pepper, top with sauce.
Optional: Add more ‘tang’ by serving with capers and olives on the side!