How do I prepare the spaghetti squash for this recipe?

Bake the whole spaghetti squash at 400 degreesF for 30-40 minutes until easily pierced with a knife. Once cool enough to handle, slice it in half, scoop out the seeds, and then scrape the flesh with a fork to release the threads.

Can I make the tempeh marinara ahead of time?

Yes, the tempeh marinara can be prepared in advance and stored in an airtight container in the refrigerator. Reheat it gently on the stovetop before serving atop freshly prepared spaghetti squash.

What is the best way to crumble the tempeh?

For this recipe, simply use your hands to crumble the 8-ounce block of tempeh into small, ground-like pieces before adding it to the skillet with the vegetables.

How can I achieve a smoother marinara sauce texture?

If you prefer a thicker, less chunky sauce, you can pulse the tempeh marinara with an immersion blender after it has simmered for 10 minutes, as directed in the steps.

How should I store any leftover Tempeh Marinara in Spaghetti Squash?

Store any leftover tempeh marinara and spaghetti squash separately in airtight containers in the refrigerator for up to 3-4 days to maintain optimal texture and freshness.

10 years ago

Tempeh Marinara in Spaghetti Squash
[Vegan]

KD By: Kayli Dice

Author Bio

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

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Two halves of roasted spaghetti squash filled with rich, red tempeh marinara sauce, garnished with fresh herbs, on a rustic plate.

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Discover more recipes with these ingredients

Tempeh Marinara in Spaghetti Squash [Vegan]

Dairy Free

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.

Ingredients You Need for 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

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How to Prepare Tempeh Marinara in Spaghetti Squash [Vegan]

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.