April 13, 2012

"Tofredo" Spaghetti Squash Casserole

So the Spaghetti Squash Casserole I made the other day was awesome, flavor wise.  Texture wise is another story.  It needed to be "beefed" up.  And I wanted to add a bit of protein to it, to boot.

So instead of the marinara, I thought why not try the garlic "Tofredo" sauce similar to the one for the Creamy Roasted Garlic Pasta, and add tons of veggies?  Like onions, spinach, mushrooms (that latter obviously not a veggie but a fungus), and anything else my little heart desired.

It worked out marvelously.

My plan worked!  Besides filling out the "mushiness" of the previous recipe, the flavor was equally as awesome, and there were tons of leftovers!  Serve with some sweet potato fries and you've got yourself an awesome meal.....

Love and Kale,


"Tofredo" Spaghetti Squash Casserole
Serves:  Many
Creamy, yet hearty....full of great texture and even better flavor....this casserole ROCKS!

Print here.

  • 1 package of silken tofu 
  • 1 tbsp nutritional yeast 
  • 1 tbsp flax seed 
  • 1 head of garlic 
  • Salt and pepper to taste 
  • 1 & 1/2 sun-dried tomatoes
  • 1 handful of baby spinach 
  • 1-2 cups of steamed broccoli 
  • 1/2 onion, chopped
  • 1 package of mushrooms, sliced
  • 1 large spaghetti squash 
  • 1 cup non-dairy (Daiya) mozzarella cheese 
  1. Make your "tofredo" sauce by blending the first 6 ingredients (tofu through sun-dried tomatoes) together in a blender or food processor until smooth.
  2. Preheat oven to 350 degrees. Cut spaghetti squash into half lengthwise (carefully to avoid losing a finger). Brush cut side with oil and place cut side down in a casserole dish with fitted lid.  Microwave on high for 10-12 minutes until softened and can be easily "stringed" out with a fork. 
  3. Meanwhile, sauté onions and mushrooms over medium heat in a large saucepan for about 5 minutes. 
  4. Reduce heat to low and add steamed broccoli, squash and "tofredo" sauce. Mix together until evenly coated.
  5. Remove from heat and gently fold in spinach. Transfer mixture into 2-quart casserole dish and sprinkle shredded non-dairy cheese on top. Bake for 25 minutes until cheese is bubbly.  ENJOY!

Prep your squash and nuke it.

Using a fork, gently pull squash apart to make "spaghetti"

Saute your veggies until tender

Mix the veggies, squash, and "tofredo" sauce together

Top with some Daiya cheese - bake

After baking - warm and bubbly!

Serve with some sweet potatoes and enjoy!



  1. I love spaghetti squash! This looks like a delicious casserole that I will have to try soon.

    1. It was SO good! I'm going to make the marinara version this week - can't wait!

  2. This looks amazing! I am trying it tonight. Thanks so much for your creativity in your recipes

    1. Thank you Dina! It was just as yummy as it looked - let us know how you liked it! :)