Creamy Tomato Tempeh & Spaghetti Squash

With all the questions I get about making tempeh I figured I needed to put more tempeh HOW TO’s and recipes on here so here’s another one that I quickly came up with on accident that turned out absolutely delicious!

I wasn’t always a huge fan of spaghetti squash because honestly I’d rather have something that resembles a noodle. However, with this sauce, the squash just became a base and a great addition to the creamy sauce.

I was trying to figure out what to make for dinner one night and didn’t have a lot to choose from except some tempeh and my pantry always has some sort of tomato paste or plain sauce, that paired with a can of full fat coconut milk (also a staple) and the veggies that were looking sad without a home was the spaghetti squash that had been on the counter for days. So, that sounded like a perfect pairing.

I like to always have the staples to I can come up with these recipes without notice just using what I have and that always makes for a creative dinner adventure!

The recipe is super easy whether you are novice or a newbie to plant based, vegetarian or vegan.

Ingredients:

• 1 spaghetti squash

• 1 pkg organic, non-gmo plain or original tempeh

• 1/2 cup organic tomato paste

• 1/2 can FULL FAT coconut milk

• 2 tbsp avocado oil

• 2-3 chopped garlic cloves

• 1/2 cup water

• 1/2 tsp cumin

• 1/2 tsp oregano or fresh is BONUS

• black pepper & sea salt

Directions:

1. Preheat oven to 350. Prepare your squash by cutting in half lengthwise. Remove seeds and strings. Drizzle with avocado oil, sea salt and black pepper. Place face down in oven on baking sheet with parchment paper and bake at 350 for 40 minutes. Let cool and scoop spaghetti squash out and place in bowl.

2. Preheat stovetop sauté pan with avocado oil and garlic. Cut your tempeh in pinky size lengthwise cuts, then horizontal cuts to cube it. Throw the tempeh in the sauté pan and add your black pepper, cumin and oregano if desired. Cook until light brown. About 5-8 min.

3. Mix coconut milk and tomato paste in mixing bowl with whisk. Add 1/2 cup water. Mix until blended well.

4. Pour over tomato mixture into tempeh on stovetop and reduce heat to simmer. Let cook for approx 8-10 min or until there is the desired about of sauce. Add more coconut milk or water if you want more of a sauce base.

5. Remove from heat and set aside. Dish out individual servings of squash and top with sauce. Top with parmesan or oregano.

Thank you again for following along! I appreciate it and hope you LOVE the recipes and they inspire you to get creative in your own kitchen!

Until next time,

XX

Angie