Tofu Stuffed Spaghetti Squash Boats

Courtesy of: Nasoya
Average: 3 (1 vote)
Servings: 2
Total Time:


This great vegetarian dish is packed with nutritional value and great flavors. The tofu, brussel sprouts, pecans and cranberry sauce come together to create a unique flavor that is complimented perfectly with the goat cheese. Create these culinary works of art and impress your dinner companions! You won’t be sorry.

Courtesy of Nicole of Pumps & Iron.


  • ½ container Nasoya Lite Firm Tofu (about 7oz), crumbled using a fork
  • 1 spaghetti squash
  • ½-3/4 lb Brussels sprouts, halved
  • ½ cup cranberry sauce (I used whole fruit sauce because I love the chunks!)
  • 1/3 cup pecans
  • ¼ cup crumbled goat cheese
  • Extra virgin olive oil, salt and pepper for seasoning


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Cut the spaghetti squash in half lengthwise; scrape out the seeds and stringy guts; brush with olive oil, salt and pepper; place face-side down in a pan; and bake for 30-45 minutes, depending on the size of your squash.
  3. When the squash is cooked, flip the halves over and partially scrape out the inside with a fork. You want to leave at least a ½-inch of the meat attached to the skin so that your boats hold their structure.
  4. Add the squash you’ve scraped out to a bowl with the Brussels sprouts, crumbled tofu, cranberry sauce, and pecans.
  5. Stir it all together.
  6. Fill the two spaghetti squash halves with the mixture and sprinkle the top with the goat cheese.
  7. Reduce your oven’s temperature to 350 degrees Fahrenheit and cook for 10 minutes. Enjoy! Make sure to scrape out the sides of your bowl as you eat so you don’t let any delicious spaghetti squash go to waste.