1/4 hokkaido pumpkin
250g spaghetti (I used lowcarb Soy Spaghetti by Delysoy)
2 tofu filets
1 hand full dried cranberries
For the Vinaigrette:
3 tbsp balsamico vinegar
4 tbsp pumpkin oil
4 tbsp olive oil
1-2 tbsp agave syrup (or similar sweetener)
1 tsp mustard
Bake the whole pumpkin before you slice it for 10-15 Minuten at 200 degrees Celsius. Thinly slice the pumpkin and bake for another 10 minutes.
Wash the salad, prepare the Vinaigrette. Roll the tofu Filets in sesame and bake them for about 10 minutes or until goldenly brown. Cook the spagetti and serve all together with dried cranberries or pumpkin seeds on top.