I seriously thought I had already done a recipe post for my spaghetti squash, but it looks as if I haven’t – who am I? On account of me having this meal at least once every 2 weeks, I am truly shocked that I haven’t taken the time to type it up and share with y’all in a more formal setting. After making it again this week and getting a few requests and comments on how I made the sauce, I decided it would be best to throw up a short and sweet little recipe post here on MDD for ya!
I’m not kidding when I say I can’t go more than 2 weeks (ok, 3 weeks – MAX), without having this meal. It’s a super simple dish to throw together the night before, and to reheat throughout the week for a quick, healthy and easy dinner! Mostly, I’ve been reserving it for the nights that I work late clinic until 7. Getting home around 7:30 starving, I don’t want to take any time trying to think of something to throw together for dinner, so it’s nice to be able to just pull out some tupperware from the fridge, unload it all on a plate, and throw it in the microwave to reheat. My late clinic usually falls on a Monday, so the tempeh is a great way to get in some protein while participating in #meatlessmonday as well š
- 1 spaghetti squash, cut in half and seeds removed
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, minced
- 1/2 yellow onion, sliced
- 1/2 cup sliced mushrooms
- 2/3 block tempeh, cubed
- 2 tablespoons sun-dried tomatoes, roughly chopped
- 3/4 cup marinara sauce of choice
- salt and pepper, to taste
- For squash;
- Preheat oven to 400*F. Cut spaghetti squash in half, hotdog-style. Scoop out seeds and discard. Place cut-side down on baking sheet lined with aluminum foil, and place in oven to bake for 35-40 minutes.
- For tempeh & sauce;
- Heat a nonstick skillet over medium heat with 1 T EVOO. When hot, add in 1 clove minced garlic and sautee until fragrant.
- Add in onion and sautee for 3-4 minutes, until translucent and soft.
- Add in mushrooms and tempeh cubes, and sautee for 3-4 minutes before adding in sun-dried tomatoes, marinara sauce of choice, and desired salt + pepper.
- Allow to simmer for 10-12 minutes, or until everything is heated through.
- Assembly;
- Remove squash from oven, and shred inside skin with fork to create "spaghetti" like noodles. Empty desired portion onto plate and top with 1/3-1/2 portion of the tempeh and marinara sauce.
- Garnish with cheese of choice and ENJOY!
- You can sub in your favorite marinara sauce if desired, or feel free to make your own! A simple can of fire roasted diced tomatoes would even work. I try to read labels and choose the one with the least amount of added sugars and sodium.