Italian-Style Spaghetti Squash with Tempeh
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.
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
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.
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