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Prep
Difficulty
Easy
Time
Estimate
45 mins
Bake the spaghetti squash first. Start simmering the puttanesca sauce. Bring the water up to a boil. Press the tofu and crust. Pull out the spaghetti squash and increase the heat to 400. Scrape out the squash and toss with a fork to pull apart the threads. While the tofu is baking, boil the pasta. Toss the pasta and spaghetti squash together. Serve the sauce on top of the Spaghetti Squash Spaghetti. Top with the parmesan tofu.
Or maybe call it Spaghetti Spaghetti Squash? Either way, tossing strands of spaghetti squash with strands of whole wheat or brown rice spaghetti makes both of them taste that much better. Serve this dish anytime a meal calls for spaghetti or spaghetti squash.
Legend states ‘puttanesca’ is named for the “Ladies of the Night” in Venice because it comes together quickly using ingredients on hand or maybe because of its spicy, sassy flavors. Whatever the reason, keep these ingredients ready for a quick dish on a night you are tempted to call for take-out. This winter version adds shredded carrots and a handful of spinach instead of the typical basil. It also calls for anchovies, which add a significant ocean deep flavor, but it is just fine to leave them out. Add a splash more of the briny caper or olive juice to make up for the loss of salty flavor. Serve this in any dish calling for a simple marinara.
A crusty golden coating of Parmesan makes tofu crave worthy. Deep in my heart I wanted the cheese to overpower so much that you would barely taste the tofu. Alas, this is not the recipe that turns tofu into cheese. However, I like to think it gets pretty darn close!
