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13Ingredients
95Minutes
380Calories
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Ingredients
US|METRIC
7 SERVINGS
- 2 spaghetti squash (large, ~3-4 pounds each)
- 4 Tbsp. extra-virgin olive oil (plus more for squash)
- 1/2 tsp. squash (each, plus more for)
- 2 lemons (juiced, ~1/3 cup or 80 ml)
- 12 oz. extra firm tofu (drained and pressed dry for 10 minutes)
- 3 Tbsp. nutritional yeast
- 1/2 cup fresh basil (packed)
- 1 Tbsp. dried oregano
- 1/4 cup vegan Parmesan cheese (plus more for serving)
- vegan Parmesan cheese
- 25 oz. marinara (favorite, /red sauce)
- fresh basil (optional:, chopped)
- red pepper flakes (optional:)
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NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories380Calories from Fat180 |
% DAILY VALUE |
Total Fat20g31% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol<5mg1% |
Sodium490mg20% |
Potassium1030mg29% |
Protein17g |
Calories from Fat180 |
% DAILY VALUE |
Total Carbohydrate51g17% |
Dietary Fiber8g32% |
Sugars9g |
Vitamin A50% |
Vitamin C60% |
Calcium50% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Sara A. 8 years ago
I LOVED this recipe! this is a perfect intro for non-vegan people into what vegan food can look like. My extremely polish family loved this on Easter, and I found it really easy to make/prep/travel. I will reiterate some advice from my friend who made it first that I found very very helpful:
1) double the tofu filling, the amount listed really doesn't seem like enough at all
2) try to use a thick marinara sauce so it's not too runny - I used Wegman's brand, Grandma's Pomodoro sauce, and it was awesome.
3) I used a little more sauce and a little more tofu than was called for and I thought it came out great (for instance I used a jar and a half of sauce, and I used 28 oz instead of the 24oz if you're doubling the tofu filling)
4) add as much basil as you want, I put a tonnn in because I like basil and I loved it.
5) don't skimp on the red pepper flakes on top, they really add to the recipe.
Highly recommend! have already made it twice and plan to keep it in my "go to" rotation!
Mari C. 8 years ago
Excellent way to make your tofu taste like ricotta! I used 50ml of lemon juice though, not 80ml as directed.