Serves 4

This explosively healthy recipe is “proof in the pudding” that eating 100% plant-based is filling and scrumptious!

Ingredients

• 2 tbs. extra virgin olive oil
• ½ large yellow onion, chopped
• ½ green bell pepper, chopped
• 1 shallot, finely chopped
• 3 cloves garlic, finely chopped
• 1 (8 oz.) container sliced mushrooms, any type
• 3 tsp. mixed Italian seasoning
• ½ small can tomato paste
• 1 (12 oz.) can diced tomatoes, drained
• 1 tsp. balsamic vinegar
• 1 (14 oz.) package extra firm tofu diced
• I spaghetti squash
• 3 tbs. chopped fresh parsley

Directions

Preheat oven to 375. Carefully cut the squash longitudinally into halves and remove the seeds. Put a thin coating of olive oil over the flesh portion of each squash half and place on a baking sheet. Bake in oven heated to 375. Cook until tender all the way through and golden brown- about 25 minutes. In a heavy, large skillet sauté the onions, peppers, and shallot over medium heat until soft. Add in the chopped garlic and the Italian seasoning and continue sautéing until fragrant – about 1 minute. Add the diced tomatoes, tomato paste, vinegar, and tofu. Stir to evenly mix and cook over medium heat until mixture begins to bubble. Reduce heat to low and simmer uncovered for 10 minutes – stir occasionally. Spoon the tofu/tomato sauce mixture over each of the squash halves, top with fresh parsley.

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