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| Spaghetti Squash with Pesto and Tofu |
A lower calorie, nutrient-rich version of pesto pasta.
Ingredients :
- 1 (12.Three ounce) bundle mild organization tofu, sliced
- 1 huge spaghetti squash, halved and seeded
- 2 tablespoons olive oil
- 1 clove garlic, minced
- salt and ground black pepper to taste
- cooking spray
- 1 (8 ounce) can sliced mushrooms, drained
- 8 marinated artichoke hearts, chopped
- ¼ cup pesto
- 2 tablespoons heavy whipping cream
- 1 cup shredded mozzarella cheese
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 5H45M |
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Notes :
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