Spaghetti Squash with Lemon Herb Oil, Tofu, Corn & Scallions


This is a recipe that I call a happy accident. I had the ingredients on hand from other dishes I had made and put this delightful meal together. I love the lemon herb olive oil that I usually use on top of tofu – it is one of my favorite flavor combos. So here, it gets tossed into this dish, as the sauce, for amazing flavor!

Note: This is one of those meals that you can prep ahead of time. The squash can be roasted a few days in advance. And the lemon herb oil can be made a few days in advance too!

Makes 2 nice portions

1 small spaghetti squash
1/2 block extra firm tofu
Lemon herb olive oil (recipe below)
1 cup of corn (fresh off the cob, canned, or frozen)
2 scallions
Salt and fresh pepper, to taste
Olive oil, a few teaspooons

Preheat oven to 375. Line a baking sheet with nonstick foil. Cut squash in half lengthwise and place cut side down on baking sheet. Roast for about 30 minutes or until a sharp knife can be easily inserted. Let cool enough to touch and then use a fork to scrape out the flesh.

Lemon Herb Olive Oil
1/3 cup fresh chives
1/3 cup fresh parsley
1/3 cup fresh dill
The zest of 1/2 lemon
The juice of 1/2 lemon
1/4 cup olive oil

Place all of the ingredients into the processor and process until the herbs are chopped up.

To make the dish, cut the tofu into squares and add to a pan with a little olive oil and sauté until it starts to brown. Add the cooked spaghetti squash, cooked corn and lemon herb oil, a pinch of salt, and mix with tongs until everything is mixed through.

Thinly slice the scallions and toss them and just cook long enough for them to just start to get soft. The only real cooking at this point is to heat everything through.

Plate it up and grind some fresh pepper over the top. Enjoy!

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