White Bean and Tofu Ricotta Spaghetti Squash

Are you ready for something warm and comforting yet healthy enough to eat any day? This spaghetti squash dish is just the thing.

The creamy, “cheesy” flavor from the tofu and the sweet and salty flavor from the sun-dried tomatoes go so well together. I always look forward to leftovers when I make this.

I listed white beans in the ingredients but any bean you have on hand will do just fine. Have fun with this recipe and enjoy it!


White Bean, Kale, and Tofu Ricotta Spaghetti Squash
Servings: 4-5

  • 1 Spaghetti Squash, cut in half lengthwise and seeds removed
  • 1-15 oz can of white beans, drained and rinsed
  • 1/3 cup-1/2 cup chopped sun-dried tomatoes (preferably not oil-packed)
  • 5 leaves of kale, chopped

Tofu Ricotta:

  • 1-14 oz package of tofu, squeezed of excess moisture
  • 1-2 garlic cloves
  • 1 TB lemon juice
  • 2 tsp apple cider vinegar
  • 2 TB of nutritional yeast (gives it a “cheesy flavor”)
  • 1 TB Italian seasoning
  • 3/4-1 tsp of sea salt
  • 1/8 tsp of black pepper

1. Place spaghetti squash in a pan with about 1/2 inch of water. Place in a 400-degree oven and bake for 40 minutes, or until cooked through.
2. While the squash is baking, prepare tofu.
3. In a food processor*, add all tofu ricotta ingredients and blend until all ingredients have been mixed together. Add 1-2 TB of water to give it a smoother consistency, if desired.
4. Taste and adjust seasonings as desired.
5. Move tofu ricotta into a large mixing bowl and add white beans, sun-dried tomatoes, and chopped kale.
6. Mix everything together until well incorporated.
7. Once spaghetti squash is done baking, scoop spaghetti squash into mixing bowl with tofu mixture and mix well. Taste and adjust seasonings once more if needed. (I added a pinch more salt to and a squeeze of lemon juice).
8. Scoop mixture either back into spaghetti squash shells or into a casserole dish.
9. Place back into the oven and bake for 10-15 minutes.
10. After that, it’s ready to be enjoyed! I like to serve this with oven-roasted potatoes and steamed broccoli or a salad to round out the meal.

*If you don’t have a food processor, this can be mixed by hand with a fork. Be sure to mince garlic cloves if using this method!

Did you try this recipe? Let me know your thoughts in the comments below!

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Instagram

  • Raise your hand if you love sour cream but you don't love dairy!! 🙋🏼‍♀️🙋🏼‍♀️🙋🏼‍♀️
Sour cream belongs on tacos in my opinion and this tofu sour cream is so easy to whip up and tastes kind of perfect as a sub for dairy sour cream. ...
Recipe: 
1 package of tofu (any will do - I usually buy firm)
~ 2 Tbsp Lemon juice
~ 1Tbsp Apple cider or red wine vinegar
1/4-1/2 tsp sea salt
1. Combine and blend all ingredients into a blender until smooth and creamy. 
NOTE: I like to start with about half of the lemon juice, vinegar, and salt and then blend, taste, and adjust flavors as I go until I get the right sour creamy flavor. 
2. Chill and enjoy!
  • Kinda diggin' this new almond milk sweetened with banana puree. It's like a grown up version of the Nesquik banana milk and I'm here for that.
  • HELLOOO EVERYONE!! 💕
Dang, it's been awhile since I've posted consistently on here. I'd like to change that. To be honest, I struggle with allowing my true personality to show up on here which makes it difficult for me to want to be on here much. I sometimes worry about what others might think of the things I share so I end up not sharing anything! But I don't want to do that. I find joy in being able to help motivate and educate people on taking charge of their own health and eating their dang fruits and veggies. While I do that in my real day to day life, I'd like to bring that work on here a bit too because I generally enjoy the people I connect with on this platform. .
TL;DR - Hello again. Instagram is weird. But I like it anyway and plan to be better about posting consistently about plantbased eating and the evidence behind it and a little bit more about me. ✌💜
  • @thedomramirez and I had some fun making some banana sushi for dessert. 😂😍 Simply cover banana in nut butter and roll in toppings of choice.
.
.
We are freezing some for those times we want a sweet snack.
.
.
I bet these would be a lot of fun to make with kids, too.
  • 😍😍😍
  • Wise words from Roots!
#Repost @rootszerowastemarket
• • • • •
There's no room for single use! Literally, there's NO MORE ROOM on our planet for single use. .
If you have to take on packaging, make sure you are reusing those containers! Just because the product is gone doesn't mean the value is. You not only bought yourself food but also a re-usable container..so get your money's worth! .
Our recycling system is broken but you can be the solution...every day you #reuse and #refill. .
.
#goingzerowaste #upcycle #reuserevolution #getyourmoneysworth #savethelandfill #savetheplanet #savetheoceans #refillrevolution #singleuse #consciousconsumer #getmoreforless #wasteless #livelighter #zerowastegoals #zerowaste #zerowastejourney #lovetheearth
  • No need to complicate healthy eating. Leftovers make lunches a snap. Today's lunch was a bowl of leftover steamed veggies and roasted potatoes with salsa on top. On the side, I had two seaweed brown rice cakes with mashed avocado, hummus, salsa, sauerkraut, and warmed refried beans from a can. Easy and ready in 5 minutes and full of fiber, protein, and micronutrients.
  • 👏👏👏👏

Follow Me!

Copyright © Planted With Hannah 2018 • All rights reserved.