Baked Tofu with Spaghetti Squash and Sun-Dried Tomato Pesto
9.6g
Net Carbs
11.0g
Protein
46.9g
Fat
1.4g
Fiber
496
Calories
Ingredients:
- 1/2 cup, cube Spaghetti Winter Squash
- 1 tablespoon Extra Virgin Olive Oil
- 4 ounces Firm Silken Tofu
Directions:
Use 2 tablespoons of the Atkins recipe for Sun-Dried Tomato Pesto in this dish. To quickly cook a whole spaghetti squash in a microwave oven, cut in half lengthwise. Put cut side down on a plate with 2 3 tablespoons of water and cook on high for 6 7 minutes until tender. Carefully remove squash from shell with a fork to fluff into spaghetti-like strands. Use 1/2 cup of the cooked squash for this recipe; reserve the rest for another use.
- Preheat oven to 375°F.
- Place tofu on a baking sheet or pie pan and brush each side with oil; season to taste with salt and freshly ground black pepper. Bake for 30 35 minutes, turning after 15 minutes, until golden on outside and tender on the inside. Cut into slices or bite-sized pieces.
- Combine tofu and 1/2 cup cooked mashed squash. Toss with 4 Tbsp pesto and serve.
