Spaghetti Squash Puttanesca With Tofu

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READY IN: 50mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In 10 inch saute pan, combine stewed tomatoes, chicken broth, onion, parsley, pepper flakes, basil, garlic, thyme, ground pepper, and nutmeg. Bring to boil and reduce heat, simmering about 10 minutes. If your tomatoes are not chopped, break them apart with the back of a spoon.
  • Add olives, capers, and mushrooms and continue to simmer until mushrooms are tender, about 10 minutes. If needed, add more chicken broth. Add Parmesan and stir into sauce.
  • Add cubed tofu and gently fold into sauce. Cover and let simmer until tofu is heated and has absorbed some flavor, about 5 minutes. Stir in cooked shredded spaghetti squash and top with Feta. Re-cover and let sit on low heat until heated through and cheese has softened.
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