Pairs well with Spaghetti Squash with Bell Pepper Tofu Sauce and Ground Turkey
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Spaghetti Squash with Bell Pepper Tofu Sauce and Ground Turkey
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A mild, comforting spaghetti squash dish featuring a bell pepper and tofu sauce combined with ground turkey, suitable for sensitive stomachs.
00:40:00 total
Serves 2
medium
Main Various
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Ingredients
- spaghetti squash - 1 medium (1 medium-sized, halved and seeded)
- salt - to taste (to season the inside of the squash and sauce)
- bell pepper - 1 medium (used in the sauce, quantity estimated)
- onion - 1 medium (sautéed until translucent)
- tofu - half block (soft tofu, half block used in sauce)
- chicken stock - about 1 cup (used as liquid base for sauce)
- ground turkey - about 1/2 pound (cooked without seasoning, mixed with sauce)
- fresh parsley - a small handful (for garnish)
Instructions
- Prepare the Spaghetti Squash: Cut the spaghetti squash lengthwise along the fibers to get longer strands. Remove the seeds and season the inside with salt.
- Roast the Squash: Place the squash cut side up and roast in a preheated oven at 375°F (190°C) for 25 to 30 minutes until tender.
- Make the Bell Pepper Sauce: Sauté chopped onions in a pan until translucent, season lightly with salt. Add diced bell pepper and cook until softened.
- Add Tofu and Liquid: Add half a block of soft tofu to the pan. Pour in chicken stock to create a sauce consistency. Adjust seasoning with salt.
- Cook Ground Turkey: Cook ground turkey without seasoning until done. Mix the cooked turkey into the bell pepper and tofu sauce.
- Assemble the Dish: Once the spaghetti squash is roasted and tender, scrape out the strands with a fork. Serve topped with the turkey and bell pepper tofu sauce. Garnish with fresh parsley.
