Spice in the Kitchen: Spaghetti Squash with Tempeh & Broccolini


Most people have the normal impulse buys at grocery stores, candy bars, gum, trashy gossip magazines... Not me! Passing by veggies, a spaghetti squash called out to me and I took him home. There was also some tempeh in my fridge that really needed to be used. Aha! An idea! The nuttiness of the tempeh pairs perfectly well with the earthiness of the squash and the pasta sauce gives it a nice zing. Broccolini (our family favorite) gives another nice layer of flavor and texture. I served it with sautéed lacinato kale. What a healthy, perfect meal for a dark winter night.

Spaghetti Squash with Red Sauce, Grilled Tempeh & Broccolini (Vegan)
serves 2-4

Ingredients

  • 1 medium spaghetti squash
  • 2 TB olive oil
  • 1/2 tsp hing (or 1/4 cups of onions)
  • 1 block of tempeh (cut into very small chunks)
  • 8-10 ounces prepared pasta sauce or homemade. My fave prepared sauce is Whole Foods organic. It has garlic, but not so much. 
  • 2 cups of broccolini (washed, chopped--disregard stems)
  • salt to taste
  • Parmesan cheese (vegetarian or vegan)


Directions

  1. Cook squash: Pierce holes in the squash and microwave on high for 2 minutes. Place in baking dish and cook at 375 for 1 hour. When done, let cool, cut in half, scoop out seeds and fork out the strands of the squash.
  2. Heat oil in pan, add hing or onions, sauté, and then add tempeh. Brown tempeh until golden and crispy, add sauce to pan. Lower heat and let simmer until the sauce thickens.
  3. Steam or sauté broccolini.
  4. Place the squash in bowls, salt. Top with tempeh sauce, and then add broccolini. Sprinkle with parmesan. Serve hot! Feels good in your belly.
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Weird vintage cheese wheel tea towel from the 70s. 

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