I adore spaghetti squash- it’s a simple, nutritious dinner all compact in a big oval piece of produce. Here’s the recipe for the instagram photo posted earlier this week. And yes, your little ones and big ones alike will love it.
- 1 Spaghetti Squash
- 2 cloves garlic, chopped into chunks
- 1 tomato, chopped
- 1 half bar of tempeh sliced and chopped into chunks
- 2 cups peas (frozen or fresh will do)
- dash of Bragg’s (or tamari or soy sauce)
Heat oven to 350 degrees. Wash outside of squash thoroughly. Slice the spaghetti squash lengthwise with a strong knife. Using a spoon, scoop out the inner seeds and pumpkin-ish threads on both sides. Pour enough water to just fill the bottom 1/4 inch of a 9×11 baking dish, and place both halves face down. Sprinkle the choped garlic around halves in the water in the baking dish. Bake for 30-40 minutes.
Place chopped tempeh and peas together in sautee pan on medium heat and dash the Bragg’s on top. using a heat resistant spatula, toss for a few minutes until tempeh has a little brown on each side. Feel free to use a little water to prevent sticking to the pan. Remove from heat.
Once spaghetti squash has finished baking, wearing an oven mit, hold one half upright in your serving dish. Using a fork, gently scrape the inside of the half and see the ‘spaghetti’ strands fall right into the bowl. Repeat for other half. Toss sauteed tempeh, peas and chopped tomatoes with the squash. I scooped out the garlic chunks from the baking dish and sprinkled in there as well.