Ingredients

The following ingredients have 4 Servings
  • 12 ounces tempeh, cut into small cubes
  • 2 tablespoons reduced-sodium tamari
  • 1/4 cup mirin
  • 2 cloves garlic, finely chopped
  • 1 (2.5-pound) spaghetti squash, halved lengthwise and seeded
  • 1 tablespoon canola oil
  • 1 (25.0-ounce) jar pasta sauce
  • 2 cups small broccoli florets
  • 1 cup packed baby spinach

Instruction

  • Preheat the oven to 375°F.
  • In a medium bowl, gently toss together tempeh, tamari, mirin and garlic; set aside to let marinate for 30 minutes. 
  • Meanwhile, arrange squash halves, cut sides down, in a large baking dish. 
  • Pour 1/2 cup water into dish and bake until just tender, 30 to 45 minutes. 
  • Remove from oven, turn over squash and set aside to let cool slightly.
  • Heat oil in a large skillet over medium high heat. 
  • Drain tempeh, then add it to the skillet and cook, stirring occasionally, until golden brown, 7 to 8 minutes; transfer to a plate and keep warm. 
  • Meanwhile, heat pasta sauce in a medium saucepan over medium heat until hot throughout then add broccoli and cook until just tender, about 5 minutes. 
  • Stir in spinach and remove pot from the heat.
  • Using a fork, scrape strands of spaghetti squash onto a serving platter. Spoon hot pasta sauce and broccoli over squash, top with tempeh and serve.