1. halve and seed spaghetti squash, drizzle with a little oil. Place face down on pan, prick a few holes with a fork, and bake for 30 minutes at 400F - heat a frying pan and add just enough vegetable broth to cover the bottom 2. Add garlic (as much as you want) and 1 diced onion. Stir until broth becomes frothy and onions start to brown - Add sliced mushrooms, diced zucchini, and tempeh (I slice, smash, and crumble with hands but you can use food processer ) 3. Reduce heat slightly, cover and let cook while preparing sauce: - In a bowl whisk ACV, tomato paste, Worcestershire sauce, lemon juice, honey, mustard, basil, thyme, smoked paprika, ground coriander, ground cumin, tsp cinnamon, tsp nutmeg, water 4. Add sauce to pan, stir, then add nooch and a splash of liquid smoke. 5. Salt and pepper to taste - Keep cooking until no liquid is left - Loosen the spaghetti squash strands with fork, top with tempeh and TAKE IT DOWN!