Ingredients
Directions
Make the spaghetti squash: Heat a large stovetop pot filled ¼ of the way with water on high. Add the spaghetti squash, cut side face down. Cook (steam) the squash for 15–20 minutes or until a fork easily pierces through the top of the squash. Remove from heat, carefully drain (be careful, the water is hot!) and carefully transfer the squash to a cutting board or dish to cool. Once cool, remove the seeds with a spoon and scoop out the flesh with a fork into a bowl. Set aside.
Preheat the oven to 350 degrees F.
Make the cashew cheese: Add all the ingredients to a high-speed blender or food processor and blend until smooth. Set aside.
Make the tempeh and veggies: Heat a large stovetop pan over medium-high heat. Add the onions, stirring continuously until they’re translucent, about 2–3 minutes. Add 1–2 tablespoons of water as needed to deglaze the pan.
Turn the heat down to medium, add the garlic and cook for an additional 30–60 seconds.
Add the crumbled tempeh, vegetable broth, oregano, garlic, onion, salt and pepper, if using. Cook on medium for 5–7 minutes, stirring often, until the vegetable broth is evaporated. Turn off the heat.
Stir in the spaghetti squash, pasta sauce and cashew cheese.
Fold in the spinach until the leaves are tender.
Transfer the spaghetti squash mixture to an 8x8 baking dish (or similar). Bake for 20–25 minutes or until golden bubbly.
Chef's Notes
Substitutions
Use spiralized yellow squash in place of spaghetti squash.
In place of spinach, use another leafy green of your choice.
Use 8 ounces of organic tofu or 1 cup of lentils in place of the tempeh, adding them in step 6.
Nut-free
Use sunflower seeds in place of cashews.
Prep Ahead
Before crumbling the tempeh, we do recommend boiling or steaming it first: Fill a medium stovetop pot with water (enough to cover the tempeh) and bring to a boil. Alternatively, add a steamer basket to steam the tempeh. Add the tempeh directly to the pot or steamer basket and boil or steam for 10 minutes. Drain and set aside to let cool. Crumble once cool.
Plan ahead by boiling or steaming the tempeh and storing in an airtight container in the refrigerator for up to 48 hours before making this dish.
Storage
Store spaghetti squash bake leftovers in an airtight container in the refrigerator for up to 3 days.
Ingredients
Directions
Make the spaghetti squash: Heat a large stovetop pot filled ¼ of the way with water on high. Add the spaghetti squash, cut side face down. Cook (steam) the squash for 15–20 minutes or until a fork easily pierces through the top of the squash. Remove from heat, carefully drain (be careful, the water is hot!) and carefully transfer the squash to a cutting board or dish to cool. Once cool, remove the seeds with a spoon and scoop out the flesh with a fork into a bowl. Set aside.
Preheat the oven to 350 degrees F.
Make the cashew cheese: Add all the ingredients to a high-speed blender or food processor and blend until smooth. Set aside.
Make the tempeh and veggies: Heat a large stovetop pan over medium-high heat. Add the onions, stirring continuously until they’re translucent, about 2–3 minutes. Add 1–2 tablespoons of water as needed to deglaze the pan.
Turn the heat down to medium, add the garlic and cook for an additional 30–60 seconds.
Add the crumbled tempeh, vegetable broth, oregano, garlic, onion, salt and pepper, if using. Cook on medium for 5–7 minutes, stirring often, until the vegetable broth is evaporated. Turn off the heat.
Stir in the spaghetti squash, pasta sauce and cashew cheese.
Fold in the spinach until the leaves are tender.
Transfer the spaghetti squash mixture to an 8x8 baking dish (or similar). Bake for 20–25 minutes or until golden bubbly.
