If you’re a pasta lover, this recipe is for you. The tempeh gives the sauce a hearty, “meaty” texture, while the mushrooms lend a satisfying savory flavor. The spaghetti squash provides all the satisfaction of a heaping bowl of pasta.
Tempeh Marinara in Spaghetti Squash [Vegan]
For the Spaghetti Squash:
- 1 spaghetti squash
For the Tempeh Marinara:
- 1 onion, diced
- 8 ounces button mushrooms, sliced
- 2-4 cloves garlic, minced
- 1 8-ounce block tempeh, crumbled with hands
- 3 1/4 cups marinara sauce
- 1 tablespoon Italian seasoning
- Black pepper, to taste
To Make the Spaghetti Squash:
- Preheat oven to 400°F.
- Trim stem off spaghetti squash. Place the whole squash on a baking sheet, or in a casserole dish, and bake for 30-40 minutes, until easily pierced with a knife. Let sit until squash is cool enough to handle.
- Slice squash in half. With a fork, carefully scoop out the seedy center and discard. Then, carefully scrape squash flesh with fork to release thread of squash. Continue to scrape until all squash is loose.
To Make the Tempeh Marinara:
- In a large non-stick skillet over medium heat, add onions and a tablespoon of water, and cook until just softened, about 5-8 minutes.
- Add mushrooms, garlic, and tempeh. Cook for 10-15 minutes, stirring constantly, until vegetables are soft.
- Lower heat and add marinara sauce and herbs. Stir to combine. Taste sauce, and season with pepper, if needed.
- Simmer sauce for 10 minutes on low heat, stirring often. If you want a thicker, less chunky sauce, pulse with an immersion blender. Serve atop the prepared spaghetti squash.