Blue in the Sky

A lesbian wife and mother tries her hand at something new. Surely there is a hat that fits out there somewhere!

Italian-Style Spaghetti Squash with Tempeh Monday April 26, 2010

Filed under: Daily Life,Food Glorious Food,The Chef — The Professor @ 4:23 pm

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.


  • 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


  • 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.

One Response to “Italian-Style Spaghetti Squash with Tempeh”

  1. Me Says:

    This was delicious. Easy to make and totally tasty. A recipe bound for heavy rotation.

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