Pesto Spaghetti Squash

Directions

1. 1
   Preheat oven to 425
2. 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. 3
   While squash cooks, pulse cashews in a food processor
4. 4
   Add galic cloves and process
5. 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. 6
   Coat tofu with pesto.
7. 7
   When your spaghetti sqash is done cooking and has cooled a bit, use a fork to pull the threads out
8. 8
   Combine all together
9. 9
   Add to a bowl, top with leftover cashews and sun-dried tomatoes