Italian-Style Spaghetti Squash with Tempeh

Italian-Style Spaghetti Squash with Tempeh

Recipe Rating: 3.57046
Serves 4
Mirin is a sweet rice wine often used in Japanese cooking. If you don't have any on hand, substitute 1 tablespoon honey for the mirin instead.
  • 12 ounces tempeh, cut into small cubes
  • 2 tablespoons reduced-sodium tamari
  • 1/4 cup mirin
  • 2 cloves garlic, finely chopped
  • 1 (2.5-pound) spaghetti squash, halved lengthwise and seeded
  • 1 tablespoon canola oil
  • 1 (25-ounce) jar pasta sauce
  • 2 cups small broccoli florets
  • 1 cup packed baby spinach
Preheat the oven to 375°F.

In a medium bowl, gently toss together tempeh, tamari, mirin and garlic; set aside to let marinate for 30 minutes. Meanwhile, arrange squash halves, cut sides down, in a large baking dish. Pour 1/2 cup water into dish and bake until just tender, 30 to 45 minutes. Remove from oven, turn over squash and set aside to let cool slightly. 

Heat oil in a large skillet over medium high heat. Drain tempeh, then add it to the skillet and cook, stirring occasionally, until golden brown, 7 to 8 minutes; transfer to a plate and keep warm. Meanwhile, heat pasta sauce in a medium saucepan over medium heat until hot throughout then add broccoli and cook until just tender, about 5 minutes. Stir in spinach and remove pot from the heat.

Using a fork, scrape strands of spaghetti squash onto a serving platter. Spoon hot pasta sauce and broccoli over squash, top with tempeh and serve.
Nutritional Info: 
Per Serving: 430 calories (150 from fat), 17g total fat, 1g saturated fat, 1200mg sodium, 50g carbohydrates, (17 g dietary fiber, 16g sugar), 22g protein.
Special Diets: 

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