1 large spaghetti squash seeded and cut in half
1 12 oz can artichoke hearts drained and coarsely chopped
4 large green onions chopped. White bulb and stems separated
1/2 cup soy mayonnaise (I like veganaise or the trader joe's brand "fat free mayonaise")
juice of 1/2 of a lemon
1 large clove of garlic
1/4 tsp arragon
1/4 tsp soy sauce
6 roma tomatoes sliced
salt and pepper to taste
2 tbspn margerine or olive oil
In a pan sautee roma tomatoes in margerine for three minutes or until soft. Then add the white portion of the onions. Saute for three more minutes and set aside.
Mix all remaining ingredients less artichoke hearts and spaghetti squash. Crumble tofu and hand mix until the mixture is like fine curds. Mix in artichokes. Fill squash cavities as full as possible. Cover with foil careful not to let the stuffing touch the foil or it will stick to it. Bake in a caserrole dish with about two ounces of water in the base of the pan for about 1 and a half hours. Remove the foil and let cook for an additional 15 minutes or until the filling is nice golden color.
Scoop the flesh out of the shell and serve topped with sauteed onion and tomato mixture.
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