Spaghetti Squash Puttanesca With Tofu Recipe

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Spaghetti Squash Puttanesca With Tofu
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Ingredients:

Directions:

  1. In 10 inch saute pan, combine stewed tomatoes, chicken broth, onion, parsley, pepper flakes, basil, garlic, thyme, ground pepper, and nutmeg. Bring to boil and reduce heat, simmering about 10 minutes. If your tomatoes are not chopped, break them apart with the back of a spoon.
  2. Add olives, capers, and mushrooms and continue to simmer until mushrooms are tender, about 10 minutes. If needed, add more chicken broth. Add Parmesan and stir into sauce.
  3. Add cubed tofu and gently fold into sauce. Cover and let simmer until tofu is heated and has absorbed some flavor, about 5 minutes. Stir in cooked shredded spaghetti squash and top with Feta. Re-cover and let sit on low heat until heated through and cheese has softened.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 137.19 Kcal (574 kJ)
Calories from fat 81.44 Kcal
% Daily Value*
Total Fat 9.05g 14%
Cholesterol 11.51mg 4%
Sodium 435.23mg 18%
Potassium 270.59mg 6%
Total Carbs 4.78g 2%
Sugars 1.48g 6%
Dietary Fiber 0.36g 1%
Protein 10.13g 20%
Vitamin C 4mg 7%
Iron 43.8mg 244%
Calcium 232.5mg 23%
Amount Per 100 g
Calories 95.75 Kcal (401 kJ)
Calories from fat 56.84 Kcal
% Daily Value*
Total Fat 6.32g 14%
Cholesterol 8.03mg 4%
Sodium 303.74mg 18%
Potassium 188.84mg 6%
Total Carbs 3.34g 2%
Sugars 1.03g 6%
Dietary Fiber 0.25g 1%
Protein 7.07g 20%
Vitamin C 2.8mg 7%
Iron 30.6mg 244%
Calcium 162.3mg 23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.4
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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