Spaghetti squash is a great substitute for pasta, and a great vehicle to showcase your favorite pasta sauces. Here is a version using a creamy white herb sauce that holds up as a tart.
1 small-medium spaghetti squash
3 tablespoons olive oil
1 1/2 cup silken tofu, drained
1/3 cup fresh lime juice
1/3 cup fresh chopped cilantro
3 tablespoons chopped scallion, white and light green parts
3 garlic cloves
1 teaspoon salt
1/8 teaspoon black pepper
Double the recipe for the cream and use half for dipping (optional)
Fresh lime juice
Preheat the oven to 375 degrees F and oil a regular 12-muffin pan. Cut a small to medium spaghetti squash in half lengthwise and scoop out the seeds. Place it face down on a baking sheet and bake it until tender, around an hour. Alternatively, you can cut the uncooked squash into large chunks and steam it until it is tender. Remove the flesh and place it in a bowl. Toss the olive oil with the squash.
To make the cream, combine all of the cream ingredients in food processor and blend until smooth. Stir the cream into the squash mixture. Spoon the mixture into the pan and bake 30 minutes or until the edges are brown.
Allow the tarts to cool in the pan and then carefully remove them. Serve with extra unbaked cream if desired (you will have to double the cream recipe for this), or spritz with additional fresh lime juice. Serve warm.