Italian-Style Spaghetti Squash with Tempeh

Say whatever you want, but I love tempeh.  I just love it.  I can't say the same for tofu or seitan or any of the other popular non-animal flesh protein sources, although I will eat them.  Tempeh is in another class entirely.  It's easy to cook with and it tastes good.

Looking around for a new recipe to try this week, I found this one.  Tempeh AND spaghetti squash.  I'm in.

INGREDIENTS

• 12 ounces tempeh, cut into small cubes


• 2 tablespoons reduced-sodium tamari


• 1/4 cup mirin (if you can't find this, you can use honey)


• 2 cloves garlic, finely chopped


• 1 (2 1/2-pound) spaghetti squash, halved lengthwise and seeded


• 1 tablespoon canola oil


• 1 (25-ounce) jar pasta sauce


• 2 cups small broccoli florets


• 1 cup packed baby spinach

DIRECTIONS

• Preheat oven to 375°F.


• In a medium bowl, gently toss together tempeh, tamari, mirin and garlic; set aside to let marinate for 30 minutes.


• Meanwhile, arrange squash halves, cut sides down, in a large baking dish. Pour 1/2 cup water into dish and bake until just tender, 30 to 45 minutes. Remove from oven, turn over squash and set aside to let cool slightly.


• Heat oil in a large skillet over medium high heat. Drain tempeh, then add it to the skillet and cook, stirring occasionally, until golden brown, 7 to 8 minutes; transfer to a plate and keep warm.


• Meanwhile, heat pasta sauce in a medium pot over medium heat until hot throughout then add broccoli and cook until just tender, about 5 minutes.


• Stir in spinach and remove pot from the heat.


• Using a fork, scrape strands of spaghetti squash onto a serving platter.


• Spoon hot pasta sauce and broccoli over squash, top with tempeh and serve.