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Vegetarian Cowboy Spaghetti Squash

Active Time: 40 minutes / Cook Time: 40-45 minutes / Total Time: 60 minutes

Makes 4 servings

Vegetarian Cowboy Spaghetti Squash.JPG


  • 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)


  1. 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.
  2. 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.
  3. 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.
  4. Add the garlic and minced chipotle and cook, stirring, for one minute.
  5. 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.)
  6. Add the adobo sauce, diced tomatoes, and tomato sauce. Bring to a boil, reduce the heat, and simmer for 5 minutes.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Package remaining squash, tempeh, sauce, and toppings in airtight containers for lunches tomorrow.