Ingredients
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
- 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