I’m pretty sure I could eat Tempeh Marinara with Spaghetti Squash every single day.
If you’re a pasta lover, this recipe is for you. The tempeh gives the sauce a hearty, “meaty” texture. The mushrooms lend a satisfying savory flavor. The spaghetti squash gives the satisfaction of a heaping bowl of pasta. Mangia!
- 1 spaghetti squash
- 1 onion, diced
- 8 oz. button mushrooms, sliced (buy them pre-sliced if you can find them!)
- 2-4 cloves garlic, minced
- 1 (8 ounce) block tempeh, crumbled with hands
- 1 (24-25 ounce) jar low-sodium marinara sauce
- 1 tablespoon Italian seasoning
- Black pepper to taste
- Preheat oven to 400F.
- Trim stem off spaghetti squash. Place whole squash on a baking sheet or in a casserole dish and bake for 30-40 min until easily pierced with a knife. Let sit until squash is cool enough to handle.
- Slice squash in half. With a fork, carefully scoop our center (the slimy, seedy part) and discard. Then, carefully scrape squash flesh with fork to release thread of squash. Continue to scrape until all squash flesh is loose.
- 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 prepared spaghetti squash.