Pesto Spaghetti Squash

• 1 head spaghetti squash halved and excess threads removed
• 2/3 pound tofu
• 1 cup cashews
• 1 1/2 cups basil leaves
• 2 cloves garlic
• 1 cup olive oil
• salt
• 1 handful sundried tomatoes

1. Preheat oven to 425
2. Cut squash in half, lengthwise, use a spoon to scoop out hte excess seeds nad place the sqash open side down on a baking sheet and cook for 20-25 mins, or until soft to the touch
3. While squash cooks, pulse cashews in a food processor
4. Add galic cloves and process
5. Heat up a large skillet under medium heat with a couple T of olive oil. Add tofu to the skillet along with some salt and pepper and cook on both sides until almost cooked through, then add pesto to the pan.
6. Coat tofu with pesto.
7. When your spaghetti sqash is done cooking and has cooled a bit, use a fork to pull the threads out
8. Combine all together
9. Add to a bowl, top with leftover cashews and sun-dried tomatoes

head spaghetti squash, tofu, cashews, basil, garlic, olive oil, salt, handful sundried tomatoes

Taken from www.yummly.com/recipe/Pesto-Spaghetti-Squash--1485697 (may not work)