Leanne Wei

Kabocha, Sweet Yam & Tofu Noodles


  • wholewheat spaghetti 
  • sweet yam (or potatoes)
  • kabocha squash
  • red onion
  • carrots
  • scallion
  • tofu
  • garlic
  • olive oil
  • soy sauce
  • salt
  • pepper
  • oregano 


Part 1: Preheat oven to 375 degrees fahrenheit/190 degrees celsius.  Dice kabocha, sweet yam, carrots and place them in an oven proof dish.  Drizzle with olive oil and season with salt, pepper and oregano.  Roast for 45 minutes or until soft.  

Part 2: In a large pot, bring water to a boil and cook spaghetti noodles until al dente.  In the meantime, sautee onions and garlic in a wok or large frying pan for 2 minutes.  Add tofu and soy sauce and cook for 1 minute.  Next, add the baked vegetables from part 1 into the pan.  Once the spaghetti is cooked,  stir fry the noodles with the vegetables in the pan.  Season as desired and garnish with chopped scallions.  Serve and enjoy!