Vegetarian Cowboy Spaghetti Squash
Active Time: 40 minutes / Cook Time: 40-45 minutes / Total Time: 60 minutes
Makes 4 servings
- 1 large spaghetti squash, (about 2-3 lbs.) halved and seeded
- ½ teaspoon fine sea salt
- 10 oz. gluten-free tempeh
- 1 ½ tablespoons coconut oil
- 1 medium onion, chopped
- 1 large red sweet pepper, chopped
- 2 garlic cloves, minced
- 1 chipotle in adobo sauce, minced, plus 1 tablespoon adobo sauce, or to taste
- ½ cup vegetable broth
- 1 14.5-oz. can fire-roasted diced tomatoes
- 1 8-oz. can tomato sauce
- 1/2 -1 tablespoon gluten-free tamari OR coconut aminos OR gluten-free, vegetarian Worcester sauce, to taste
- ½ teaspoon freshly ground black pepper
- ½ cup shredded sharp cheddar cheese
- 4 scallions, thinly sliced
- Pickled jalapeños, for serving (optional)
- Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper, place the spaghetti squash halves cut-sides down on the parchment, and bake for 25-35 minutes, or until the squash separates into strands easily when scraped with a fork. Scrape into a large bowl and toss with ½ teaspoon salt. Set aside.
- Add 1” of water to a large saucepan and bring to a simmer over medium-high heat. Insert a steamer basket, place the tempeh in the basket, cover, and steam for 15 minutes. Once steamed, cut into 1” cubes and set aside.
- Rinse out the saucepan, return to medium heat, and add ½ tablespoon coconut oil, onion, and sweet pepper. Cook, stirring often, until the vegetables have softened, about 8-10 minutes.
- Add the garlic and minced chipotle and cook, stirring, for one minute.
- Add the broth, stir, and cook 3-5 minutes or until the beer has mostly evaporated. (Increase the heat to medium-high if the liquid isn’t bubbling.)
- Add the adobo sauce, diced tomatoes, and tomato sauce. Bring to a boil, reduce the heat, and simmer for 5 minutes.
- While the sauce simmers, heat 1 tablespoon oil in a large skillet over medium heat. Once the oil is hot, add the tempeh cubes and cook until browned and crisp on all sides, about 6-8 minutes. Turn off the heat under the tempeh and when the sauce is ready, stir in ½ cup.
- To the sauce, add ½ tablespoon tamari and ground black pepper. Taste and adjust for seasoning. If you’d like more heat, add additional minced chipotles and/or adobo sauce. Cover and keep warm.
- Drain any liquid that may have pooled in the bottom of the bowl with the spaghetti squash. Add half of the remaining sauce and toss, coating the squash evenly.
- Place ¼ of the squash mixture on each of two plates. Top each with ¼ of the tempeh cubes (about 2 ½ oz. per serving), ¼ of the remaining sauce, 2 tablespoons of cheese, 1 scallion, and pickled jalapeños, if using. Serve.
- Package remaining squash, tempeh, sauce, and toppings in airtight containers for lunches tomorrow.