Baked Spaghetti Squash with Zucchini, Mushroom and Tempeh Ragout.
Savoury, hearty, smokey, and full of amazing flavours and textures, this baked spaghetti squash with tempeh ragout is an awesome autumn meal. In this recipe, the sweet squash ‘noodles’ are tossed with an insanely satisfying, spiced mushroom, zucchini, and tempeh ragout, then all served right in the squash shells for the coolest presentation ever. Seriously beautiful, and most importantly delicious, just perfect for these windy days.
Okay, I know that I say this all the time, but what can I do, it’s true: I’m super excited to share this recipe with you today. The truth is, that this baked and stuffed spaghetti squash is probably my favourite thing I’ve ever made. First of all, spaghetti squash. I don’t know if it’s a popular thing in your country, but it’s not here in Germany. I’ve been looking for this deliciousness for almost 3 years here and I went just a little bit crazy when I found it finally. I mean them, since more than one of them came home with me…obviously. Then let’s just talk a little bit about the tempeh ragout. Just because grated tempeh is my new obsession when it comes to meat substitutes. I used to use tofu, walnuts, TVP, beans and lentils in some dishes. Love them all, but nothing beats tempeh, that’s for sure. Grated tempeh with a little bit of liquid smoke makes vegan lasagne, cannelloni and simple bolognese style pastas kind of heavenly.
But let’s just get back to the spaghetti squash. I’m a sucker for foods that can be served in other foods, so pumpkin, bread and melon ‘bowls’ make me extremely excited. And guess what, spaghetti squash as a bowl makes me the most enthusiastic! These ‘bowls’ are super cute and pretty, somehow also fancy and just in general so much fun. Not to mention, that this kind of food is the perfect date night food in my opinion, since you can share the big ‘bowl’ with your sweetheart. Or not. My sweetheart for example ate his ‘bowl’ alone without sharing it.
What a jerk!
This recipe is not a 15-minute one again, but you have not much work to do here. While you bake the squash, you can prepare the ragout, then just put them together and bake for a few more minutes. You can also prepare the squash (and even the ragout) the night before, that way it’s actually a pretty quick meal. It also freezes well, so feel free to double the recipe, then just have it on hand whenever you need a lovely dinner.
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
- 1 large spaghetti squash, halved lengthwise and seeded
- 200 g/7 oz tempeh
- 2 small zucchinis
- 250 g/9 oz mushrooms
- 1 onion
- 1 tbsp mustard
- 2 tbsp apple cider vinegar
- 2 tbsp tomato paste
- ¼ cup barbecue sauce
- ½ cup water
- ¼ cup nutritional yeast
- 1,5 tsp liquid smoke
- 3 cloves of garlic
- 2 tbsp basil
- 1 tsp thyme
- 1 tsp smoked paprika
- ¼ tsp ground coriander
- ¼ tsp ground cumin
- ⅛ tsp cinnamon
- ¼ tsp nutmeg
- handful of fresh basil, chopped
- salt, pepper
- 2 tbsp tahini
- 2 tbsp lemon juice
- Place squash halves cut-sides down on a large baking dish. Pour about half a cup of water into the dish and bake at 200°C/400°F for 30-40 minutes or until tender.
- Using a fork, scrape squash into strands.
- Meanwhile shred tempeh and zucchini (I used my food processor), and dice mushrooms and onion. Place them in a large pan and sauté over medium heat, stirring frequently, for about 10 minutes or until the onions start to turn translucent. Add 1-2 tablespoons of water if needed to prevent sticking.
- Add mustard, vinegar, tomato paste, barbecue sauce, water, crushed garlic, spices and cook for another 5-10 minutes, until the vegetables are tender and the sauce thickens.
- Add nutritional yeast, liquid smoke, fresh basil, squash strands, season with salt and pepper and mix well together.
- Fill squash shells with the filling, and place back in the oven for 20-25 more minutes.
- Combine tahini with lemon juice and a little bit of water. Serve squash hot, drizzled with tahini. Enjoy!