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Spaghetti Squash with Pesto and Tofu |
A lower calorie, nutrient-rich version of pesto pasta.
Ingredients :
- 1 (12.3 ounce) package light firm tofu, sliced
- 1 large 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 : 6 M | Ready in : 5H45M |
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Notes :
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