Spaghetti Squash with Tempeh Ragu

Wow talk about plant based alternatives!! This dish was super fun to make and eat, and extremely delicious. Also, it could hardly get any healthier... for my carb and oil conscious friends:)


-1 spaghetti squash -olive oil -vegetable broth -minced garlic -1 yellow onion -about 8 oz of button or cremini mushrooms -1 zucchini -One 8 oz package of tempeh For the sauce: - 2 tbsp Apple Cider Vinegar -2 tbsp tomato paste -1/2 tbsp of honey -1 tbsp of mustard -2 tbsp dried basil -1 tsp thyme -1tsp smoked paprika -1/4 tsp ground coriander -1/4 tsp ground cumin 1/8 tsp cinnamon 1/4 tsp nutmeg -1/2 cup of water -1/4 cup nutritional yeast (nooch) -splash of liquid smoke -salt and pepper to taste For serving: -2 tbsp tahini -2 tbsp lemon juice -handful fresh basil


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!