Spaghetti squash has always intrigued me, but I’ve been too scared of trying to figure out how to prepare it. I’d seen a few recipes recently that made it seem easy to cook, so I finally caved in and bought one during last week’s grocery trip. My goal was to make spaghetti with it, just for fun.
Spaghetti Squash with Tempeh Marinara
- 1 spaghetti squash
- 2 garlic cloves, minced
- 1 T olive oil
- 1 T dried parsley
- salt and pepper, to taste
- Double batch of Tempeh Marinara Sauce
- Roast the whole squash in the oven at 375 for 45 min – 1 hour, until the skin softens and turns brown. Pray it doesn’t explode in your oven. 🙂
- Let the squash cool while you prepare the tempeh marinara.
- Cut the squash in half lengthwise and scoop out the seeds. Scrape squash with two forks to pull the strands off the skin.
- Saute garlic in olive oil until soft. Add squash, parsley, and salt and pepper, to taste. Toss together over low heat, letting the flavors blend together.
- Serve as you would regular spaghetti noodles, topping with marinara sauce. Sprinkle a teaspoon of nutritional yeast on top, and enjoy!
While roasting the squash, I heard a loud pop right before the timer was set to go off. The skin on my squash had sliced right open, exposing all the stringy flesh to my oven. Thankfully the pan took the brunt of the explosion rather than the oven. I would recommend checking and turning the squash every 20 minutes or so, to ensure even cooking. You can also cut the squash in half before you roast it, but the skin is much easier to cut through once its been cooked.
The squash is slightly sweet but not overly so. And it keeps a crisp texture instead of the mushiness you’d expect from cooked squash. The acidity of the sauce helps balance the sweetness. I might actually prefer this over real pasta!