Ingredients

Spaghetti Squash

• 1 spaghetti squash
• 2 tbsp olive oil
• Salt
• Pepper
• 16 oz tempeh
• 2 cups fresh packed basil (note: always buy more basil than you think)
• 1 cup arugula, spinach, kale or other greens (optional)
• 3 tbsp pine nuts or cashews
• 3 large cloves or garlic (peeled)
• 2 tbsp lemon juice
• 4 tbsp nutritional yeast
• 1/2 tsp sea salt
• 1 tbsp olive oil
• 4-7 tbsp water

Instructions

1. Prepare the spaghetti squash: Preheat oven to 400°F. Slice the spaghetti squash in half lengthwise and scrape out the seeds with a fork. Drizzle 1 tsp olive oil on each half. Sprinkle with salt and pepper. Place the spaghetti squash cut side down on a baking sheet and use a fork to poke holes in the outside.
2. Bake the spaghetti squash: Roast for 30-40 minutes or until lightly browned on the outside and fork tender, but still a little bit firm. Remove from the oven. With an oven mitt flip the squash so that it’s cut side up. Let cool for 5-10 minutes. When cool to the touch, use a fork to scrape out the squash and place in a bowl. Season with additional salt ad pepper as desired.
3. Make the pesto: Remove large stems from the basil. Add the basil, nuts, garlic, lemon juice, nutritional yeast, 1/2 tsp salt, and optional greens to a food processor or blender. Blend until a chunky sauce forms. Add 1 Tbsp olive oil a little at a time and scrape down sides as needed. Then add 1 Tbsp of water at a time until the desired consistency is reached – a chunky sauce. Note: water can be subbed for oil.
4. Cook the tempeh: Heat ½ tbsp of olive oil in pan on medium high heat. Crumble tempeh into pan and cook until lightly browned (5-7 minutes).
5. Plate: Divide the spaghetti squash (approximately 1 cup) into bowls or meal prep containers. Top with tempeh and pesto. Enjoy or save for later!

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*Caloric and nutritional values will change based on exact ingredients and amounts used.

This spaghetti squash recipe was adapted from: https://www.loveandlemons.com/how-to-cook-spaghetti-squash/

This pesto recipe was adapted from: https://plantbasedonabudget.com/tofu-spinach-with-peanut-sauce/