January 25, 2011

Spaghetti Squash with Tempeh Marinara and Kale

Spaghetti squash is the cat's meow. If you haven't tried it before, prepare yourself for amazement! For less than $5 you can feed a wealth of friends with this gorgeous spaghetti-posing vegetable. Simply roast the squash, scoop out the insides with a fork, and voila! I served it up with a pile of red sauce and a handful of kale chips.

To prepare the squash, slice it in half length-wise and scoop out the seeds. Coat in olive oil and sprinkle with salt and pepper. Place the halves face-down on a foil-covered baking sheet and bake at  400 for 30 minutes or until tender. Let the squash cool while preparing your sauce. Once the sauce is ready, scrape out the squash with a fork. It will naturally release in long spaghetti-like strips.

1 small yellow onion (diced)
4 cloves garlic (minced)
3 Tbs. olive oil
1/2 or whole package tempeh (cubed)
1/2 tsp. oregeno
1/2 tsp. fennel seed
1/2 tsp. basil
1 can tomato sauce or prepared pasta sauce
1 can crushed tomatoes (optional)
1/4 tsp. sugar
salt to taste
fresh ground pepper to taste
squeeze of lemon juice

In a medium skillet, fry the onion and garlic in olive oil for a few minutes. Add the spices and tempeh and saute for 7 minutes or until the tempeh has browned. Next add the sauce, salt and pepper and let simmer for 10 minutes. Taste and adjust as necessary and finish with a squeeze of juice

Perfect for kiddos and for those of us trying to cut back on our gluten intake!


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