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Baked Spaghetti Squash with Tempeh Ragout


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5 from 8 reviews

  • Total Time: 1 hour 15 mins
  • Yield: 4 1x

Ingredients

Units Scale
  • 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

  1. 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.
  2. Using a fork, scrape squash into strands.
  3. 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.
  4. 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.
  5. Add nutritional yeast, liquid smoke, fresh basil, squash strands, season with salt and pepper and mix well together.
  6. Fill squash shells with the filling, and place back in the oven for 20-25 more minutes.
  7. 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