Who doesn't love a big bowl of saucy spaghetti? But those calories can start to add up. This recipe still has that lovely robust flavor without all of those useless calories. Dig in!
Tempting Tempeh Sauce with Spaghetti Squash
This healthy, robust, and delicious recipe will have you coming back for more with its aromatic flavors.
- 1 med spaghetti squash
- 1 tablespoon sunflower oil
- 2 cloves garlic (thinly sliced)
- 1 white onion
- 1 package Tempeh (Lightlife)
- 2 cups diced tomatoes
- 1 tablespoon vinegar
- 1 tablespoon oregano
- 4 basil leaves
- ½ teaspoon salt
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Preheat the over to 375. Chop the squash in half and rub olive oil on the top of the squash. Sprinkle with salt and pepper. Place the squash in the oven facing downwards for approx. 45 minutes.
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While waiting, prep your veggies. Grab a large skillet/pot and sauté the garlic/onion. Add the bell pepper and Tempeh for 5 more minutes. Reduce the heat to low and add the remaining vegetables, allowing the veggies to simmer for approx. 5-6 minutes. Turn the heat very low while waiting for the spaghetti squash.
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When the spaghetti is thoroughly cooked, take out the string and the seeds with a fork and discard them. Scrape out the rest of the squash to create your noodles. Place the spaghetti squash on a plate and add the tempeh and mixed veggies to your dish. Take out the basil leaves and enjoy!
Cin says
Bell peppers weren't in the list, how much?