Summer Spaghetti Squash + Tempeh with a Creamy Peanut Sauce
Summer is almost here and with it, beautiful and delicious summer produce! Melons, berries, and greens are all making it to my local farmer’s market, but this week I have my eyes on squash. Whether crookneck, zucchini, or spaghetti I always get excited to whip up something with this summer veggie.
I’m not just talking about making them a simple side, but instead making squash the star of the meal! This week I was inspired to create a dish centered on spaghetti squash- after I found an amazing deal on them at my local market.
In this recipe, the noodles that would have been used for this Asian-inspired dish are replaced with the spaghetti squash, meaning the protein from the whole-grains is gone. But the addition of the tempeh makes up for any lost protein!
To add some color, crunch, and more delicious taste, carrots, and spinach were also added, making this a complete summer produce inspired meal! And don’t forget about garnishing with green onions, crushed nuts, and sesame seeds. Enjoy!
- 1 spaghetti squash, cut in half with seeds removed
- 3/4 cup carrots, chopped
- 2 cups spinach, chopped
- 1/4 small red onion, minced
- 8 oz tempeh, chopped into small + thin pieces
- Drizzle of olive oil
- Salt and pepper to taste
- 2 TBSP peanut butter
- 1 TBSP maple syrup
- 2.5 TBSP Bragg's amino acid
- 1/4 tsp red pepper flakes
- Dash of ginger, dried
- 1/4 cup water
- Green onions
- Sesame seeds
- Chopped nuts
- Preheat the oven to 400 degrees. Line a baking tray with parchment paper.
- Cut the spaghetti squash in half, and remove the seeds. (To roast your seeds see the recipe below.)
- Place the squash on the tray. Drizzle olive oil and season with salt and pepper. Bake at 400 F for 40 minutes.
- Make the peanut sauce by combining the peanut butter, maple syrup, amino acids, red pepper flakes, ginger, and water in a food processor. In a container, add the tempeh and cover with a bit of the sauce. Allow to marinate in the fridge while the squash cooks.
- Once the spaghetti has 15 minutes left until finish, start cooking the other vegetables.
- Over medium heat, add a drizzle of olive oil to a pan and cook the onions for 3 minutes, then add the carrots, and allow to cook for 10 minutes on low to medium heat. After 10 minutes, add the marinated tempeh and spinach. Cook on low for 5 minutes.
- Once the squash is done, using two forks remove the spaghetti portion and add to a bowl. Add the cooked vegetables to the same bowl and top with the remaining peanut sauce.
- Garnish with green onions, chopped nuts, and sesame seeds to serve.
- Turn your pumpkin seeds into their own snack using this delicious recipe.
- Coconut oil
- Garlic Powder
- 1. Remove the seeds from your squash.
- 2. Preheat the oven to 300 F.
- 3. Clean the seeds and remove the pulp. Add the cleaned seeds to a colander.
- 4. In the colander, rinse under cold water, and dab the seeds dry with a clean kitchen towel.
- 5. Once the seeds are dry, add a drizzle of coconut oil, salt, garlic powder, and cumin to taste.
- 6. Toss the seeds, and add to a baking sheet with parchment paper, and roast for about 25 minutes.
- 7. Let them cool and enjoy!