1 container extra firm tofu
3 cups uncooked curly kale
1.5 cup mushrooms
1/2 sweet onion
1/2 jar marinara sauce
1 spaghetti squash
4 T olive oil
Preheat oven to 450. Slice spaghetti squash in half lengthwise and seed. Lightly season with olive oil and desired spices. (I use paprika, salt, pepper, and garlic powder). Place squash in oven and remove when tender on outside but still somewhat hard on inside (about 30 min)
Cube and season tofu and place in oven for 15 min. Flip at 15 min to cook on all sides.
Sauté 1/4ed mushrooms and onions in a pan until the onions start to sweat. Add chopped kale.
Heat pasta sauce.
Remove squash from oven and pull apart with a fork.
Place squash on plate and layer other ingredients on top.