⋆ This page may contain affiliate links, meaning I receive commissions for purchases made through those links, at no cost to you. Thank you for your support!
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! ♥︎
Print
Baked Spaghetti Squash with Tempeh Ragout
- Total Time: 1 hour 15 mins
- Yield: 4 1x
Ingredients
- 1 large spaghetti squash, halved lengthwise and seeded
For the ragout
- 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
- 1/4 cup barbecue sauce
- 1/2 cup water
- 1/4 cup nutritional yeast
- 1,5 tsp liquid smoke
- 3 cloves of garlic
- 2 tbsp basil
- 1 tsp thyme
- 1 tsp smoked paprika
- 1/4 tsp ground coriander
- 1/4 tsp ground cumin
- 1/8 tsp cinnamon
- 1/4 tsp nutmeg
- handful of fresh basil, chopped
- salt, pepper
For serving
- 2 tbsp tahini
- 2 tbsp lemon juice
Instructions
- 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!
- Prep Time: 15 mins
- Cook Time: 1 hour
- Category: Main
Looks super tasty and so healthy as well! Thanks for sharing, Evi.
Thanks, Angie 🙂
This looks delicious, I will definitely give it a try. Thanks for sharing.
Thank you, Tracy! Let me know if you tried it 😉
It looks so amazing! I was able to find spaghetti squash as well last week and immediately bought two of them. Unfortunately I ate all the tempeh I bought in Frankfurt already… 🙁
Spaghetti squash is so cool, right? I bought about 6 in the last 3 weeks and still can’t get bored of it 😀
BTW, this would also work with tofu (especially with a smoked one), or maybe with some TVP 🙂
I’m so excited about fall and all these delicious seasonal things (jumping). You’ve got such a delicious, hearty, and comfort combo here, Evi! I’ve never used tempeh (cause I had no clue what to do with it), and now I’ve got quite an awesome idea! Well done.
Thank you, Ben! Fall is sooooooo exciting, I love fall produce 🙂
You should definitely try tempeh, it’s such an awesome food!
Looks yummy Evi! How spoiled we are here, spaghetti squash is available year round! It’s interesting what is more available depending on where you travel. Vanilla beans, for instance, are super expensive in the states, while I’ve read other bloggers say how cheap they are. P.s. Whenever I come to your site and see your picture, I think you look like Anne Hathaway!…(in the best sense). 🙂
Hahaha, you are so funny, Lauren! I think in real life I don’t look like here at all (unfortunately), but apparently this is a good photo of me 😀
And yes, so interesting how seasonal produce and their prices change depends on where you live. I grew up in Hungary, and things are totally different there, though it’s not that far away. When I moved to Germany, I went a bit crazy with some things that are not really available back home, and nowadays I do the exact same with Hungarian produce, whenever I visit my family 😀
Wow! Fall is one of my favorite seasons. This one looks fantastic for this time of year, Evi. I have also shot a video on spaghetti squash this week, but this one is far far better than mine. Because it has tempeh. Absolutely loving it. Have a lovely weekend.
Thank you, Anu, you are always so sweet! Can’t wait to see your spaghetti squash recipe, I bet you used some crazy good spices there 🙂
E, you know I’m drooling all over this (an attractive visual, I’m sure). 😉 As if an amazing baked spaghetti squash recipe stuffed with tempeh wasn’t enough… that tahini drizzle!! I think I’m gonna faint from hunger now. Love this! Pinning, of course. xo
Thank you so much, Demeter 🙂
MMMMMMMM. Im drooling at this! I haven’t used spaghetti squash in forever! I love that you used tempeh here too! This is the perfect fall dish!
Thanks, Lucie 🙂
I’m also a sucker for foods that can be served in other foods, so I love this!!! Plus that tempeh ragout!!! I must try that!!! Evi, you should move to UK, there are tons of all kinda squashes over here, we could eat them all together! 😉 xxx
Okay, you’ve convinced me, I’m moving to UK! I could eat squashes every single day for the rest of my life! 😀
Wow, great idea! Definitely will give try this!
Thank you 🙂
So everyone rated this recipie, but no one actually MADE it! I went out on a limb and made athis meal even though it had NO reviews. I didn’t have BBQ sauce because I don’t use jarred sauces, and I didn’t have liquid smoke. That said, the recipie came out OK. It had a kind of bitter aftertaste which may have been due to the tempeh. In place of the BBQ sauce, I increased the water and added a tbsp of molasses as well as 2 more tbsp of tomatoe paste. I feel it needed stronger flavors. Maybe the missing bbq sauce and liquid smoke would have added thst. Don’t know, but since those ingredients are not staples in my home, I won’t be making this again.
Hi Olivia, sorry to hear you were not perfectly satisfied with the recipe. I think the liquid smoke is definitely a key flavor here, though smoked paprika or a smoked salt could have worked too. 😉
And bitter? That’s new to me! Could it be because of the molasses? I never had this problem with the recipe before, but maybe tempeh can get bitter too….who knows?
I hope the next recipe you try will turn out better! 🙂
I was skeptical about the mushrooms, because I’m not typically a fan of the texture and have never cooked with them.
I tried this recipe — and will definitely be making it again soon.
I skipped the liquid smoke.
I made cashew cream in lieu of the tahini, but will consider trying tahini next time. It benefited from the finishing touch of a sauce.
It kept really well in the fridge all work week!
Hi Kate,
I’m so happy to hear you liked the recipe! The cashew cream sounds like a lovely addition too 🙂
I so enjoy your site and your recipes. Would you please consider adding a print option so we can enjoy your recipes a little more easily. Thank you.
Hi Rose,
Thank you so much!
There is actually a print button at every recipe, it’s right under the little picture next to the ingredient list. I hope this helps 🙂
I made this recipe today and it was heavenly! I am trying to find a good way to incorporate tempeh and I am just not liking the taste, but in this dish it was just amazing ! I didn’t have the liquid smoke and nutmeg, but everything else I put and oh wow the tahina sauce compliments this dish so perfectly ! Thanks a lot for sharing ! This was my first time to cook spaghetti squash also
Hi Natalie,
I’m so glad to hear you liked the recipe! 🙂
There are a few more tempeh recipes on my blog, if you are adventurous you could try some of these:
Hungarian Stuffed Cabbage
Lemon and Walnut Crusted Tempeh
Quinoa, Pumpkin, and Kale Salad with Tempeh
Zucchini Noodles with Pesto and Tempeh
Vegan Obazda
But I can’t promise anything, I personally looooove the taste of tempeh and can eat it in every possible shape and form 😀
I made this for my Christmas dinner and it was delicious! I didn’t have any barbeque sauce so I added extra mustard and tomato paste to make up for it and it was fine! I will definitely be making this again😊
I’m so happy to hear you liked it, Laura! The extra mustard and tomato paste was definitely a good idea 😉
Our two girls are grown now with a tiny one each of their own. Can’t wait to start cooking with the next generation!