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Tempeh Marinara in Spaghetti Squash [Vegan]

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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]

This Recipe is :

Dairy Free Vegan

Serves

4

Ingredients

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

Preparation

To Make the Spaghetti Squash:

  1. Preheat oven to 400°F.
  2. 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.
  3. 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:

  1. 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.
  2. Add mushrooms, garlic, and tempeh. Cook for 10-15 minutes, stirring constantly, until vegetables are soft.
  3. Lower heat and add marinara sauce and herbs. Stir to combine. Taste sauce, and season with pepper, if needed.
  4. 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.

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AUTHOR & RECIPE DETAILS


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Meals meant to be shared that use fresh, seasonal ingredients, and simple cooking techniques.

Kayli is a dietitian who specializes in plant-based nutrition and cooking. She co-writes the recipe blog Plant Eaters’ Manifesto with her husband. Sign up for their weekly newsletter for the latest plant-based recipes, news and exclusive guides. Kayli believes food is more than the sum of its nutritional parts. When she sits down to a meal, she wants to enjoy the flavors, connect with friends and walk away feeling satisfied. This is the language she uses to teach people about good food: fresh, seasonal ingredients, simple cooking techniques, and meals meant to be shared. In this language, good health is a given. When she isn’t cooking and writing, Kayli loves practicing yoga and exploring coffee shops and microbreweries.


 

 

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17 comments on “Tempeh Marinara in Spaghetti Squash [Vegan]”

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Steffanie Chench
1 Years Ago

Lissett Tschenscher dinner tonight???


Reply
Aymie Pompura Layne
1 Years Ago

Heidi Marie


Reply
Aymie Pompura Layne
1 Years Ago

Heidi Marie


Reply
Brooks Hall
1 Years Ago

Codi Hall looks like a good spaghetti squash recipe


Reply
Brooks Hall
1 Years Ago

Codi Hall looks like a good spaghetti squash recipe


Reply
Mellionard DC Lopera
1 Years Ago

Carmela Tanjangco


Reply
Carmela Tanjangco
17 Feb 2016

Walang spagetti squash sa pilipinas

Shiraz Langrial
1 Years Ago

I love spaghetti ...


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