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Preheat oven to 200°C (400°F).
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Scoop out spaghetti squash seeds with a spoon. Place squash flesh side up on a baking sheet and drizzle with olive oil. Bake for about 35–45 minutes, or until flesh can easily be removed by a fork.
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Meanwhile, prepare the tofu marinade: In a bowl, combine nutritional yeast, soy sauce, maple syrup, smoked paprika, garlic powder and olive oil. Using your hands, crumble tofu and add to marinade bowl. Mix well and place on a second baking sheet lined with parchment paper or a silicone mat. Bake for about 45 minutes, tossing halfway through.
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While tofu is cooking, prepare the pesto: In a small microwave-safe bowl, cook edamame in a little water for 1 minute. Drain and let cool for 1 minute.
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In a food processor, add edamame, arugula, pumpkin seeds, lime juice, nutritional yeast, garlic, olive oil, water and salt. Blend until you obtain a creamy pesto.
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Once squash is cooked, scrape flesh with a fork to create strands and place in a bowl. Add pesto to taste and crumbled tofu. Mix and serve in squash skin.
This recipe is available at montougo.ca.
Chef’s secret :
The remaining pesto can be stored in the refrigerator for two weeks if covered with a layer of olive oil to prevent it from spoiling. You can also freeze it into cubes.