Vegan MOFO day 3- Spaghetti Squash w/ Tomato Cream Sauce

Dinner tonight introduced me to a new favorite vegetable! We bought a spaghetti squash at the Greenmarket last week, and hadn't gotten around to cooking it. I've never actually cooked (or eaten) any spaghetti squash before, but I'd heard so many times that it tastes super yummy and very spaghetti-y. I don't think I really believed people, but DAMN! yum yum yum! This was a really good dinner!

Spaghetti Squash:
Cut squash in half, scoop out seeds and other funky junk. Place on baking sheet, cut side down. Then roast in oven @ 375F for 45-50 minutes. When it's done the skin will be a lil golden and the flesh will be easily pierced with a knife. To make the spaghetti strings, just scrap the flesh with a fork, and long strings will form.

Tomato Cream Sauce: (I used lots of stuff I had left in the fridge, so I don't really have exact measurements)
1 medium onion- diced
2 cloves garlic- finely diced
1 Tb olive oil
1 Tb tomato paste
1 26 oz. carton diced tomatoes
onion powder, garlic powder, red pepper flakes and dried basil to taste (maybe 1 Tb each)
1/4 block extra firm tofu
3/4 cup coconut milk.
3 T nutritional yeast
salt and pepper
hot sauce

I sauteed the onion and garlic in a little olive oil until tender, then I added in the tomato paste and a shake of red pepper flakes. I cooked this over medium heat until fragrant (*sniff* what's cookin, good lookin?). Then added in the diced tomatoes and seasoned it up with the onion powder, garlic powder and dried basil. I simmered this on the stove while the squash was cooking in the oven.

In a separate bowl, I combined the tofu, nutritional yeast and coconut milk. I blended this together to a frothy cream with my immersion blender. When creamy, I stirred this into the tomato sauce.

I seasoned the sauce with some hot sauce, salt and pepper.

I topped the spaghetti squash with the yummy cream sauce. Then we ate it and were very happy.