Italian-Style Spaghetti Squash with Tempeh

Recipe Photo: Italian-Style Spaghetti Squash with Tempeh
Author
Katie Kambridge
Source of Recipe
Whole Foods
Serves/Makes/Yields
4
Recipe Description

Mirin is a sweet rice wine often used in Japanese cooking. If you don’t have any on hand, substitute 1 tablespoon honey for the mirin instead.

Ingredients

12 ounces tempeh, cut into small cubes
2 tablespoons reduced-sodium tamari
1/4 cup mirin
2 cloves garlic, finely chopped
1 (2 1/2-pound) spaghetti squash, halved lengthwise and seeded
1 tablespoon canola oil
1 (25-ounce) jar pasta sauce
2 cups small broccoli florets
1 cup packed baby spinach 

Preparation

Preheat oven to 375°F.

In a medium bowl, gently toss together tempeh, tamari, mirin and garlic; set aside to let marinate for 30 minutes. Meanwhile, arrange squash halves, cut sides down, in a large baking dish. Pour 1/2 cup water into dish and bake until just tender, 30 to 45 minutes. Remove from oven, turn over squash and set aside to let cool slightly.

Heat oil in a large skillet over medium high heat. Drain tempeh, then add it to the skillet and cook, stirring occasionally, until golden brown, 7 to 8 minutes; transfer to a plate and keep warm. Meanwhile, heat pasta sauce in a medium pot over medium heat until hot throughout then add broccoli and cook until just tender, about 5 minutes. Stir in spinach and remove pot from the heat.

Using a fork, scrape strands of spaghetti squash onto a serving platter. Spoon hot pasta sauce and broccoli over squash, top with tempeh and serve. 

Nutrition Information

Per serving (about 20oz/572g-wt.): 430 calories (150 from fat), 17g total fat, 1g saturated fat, 0mg cholesterol, 1200mg sodium, 50g total carbohydrate (17g dietary fiber, 16g sugar), 22g protein

Type of Cuisine
Type of Meal