Spaghetti Squash with Tempeh Plant-Based Bolognese

Name: Spaghetti Squash with Tempeh Plant-Based Bolognese
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2
Cuisine: International
Ingredients: 700 g Spaghetti squash, raw; 150 g Tempeh; 250 g Tomato purée (passata); 1 tbsp Olive oil; 1 tsp Dried oregano

Tender strands of spaghetti squash topped with a rich tomato sauce packed with protein from crumbled tempeh.

MediumPrep 15 minCook 40 min2 servings

Nutrition facts

Per serving

358Calories

21gProtein

33gCarbs

12gFat

Values computed from the official ANSES / CIQUAL database.

27 detailed micronutrients

This recipe's vitamins, minerals and omega-3, with the % of recommended daily intake.

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Ingredients

Steps

1
Halve the squash, scrape out seeds, and roast in the oven at 200°C for 35 minutes.
2
Meanwhile, crumble the tempeh with your hands or grate it coarsely.
3
Sauté the tempeh in olive oil with oregano, add the tomato passata, and simmer for 15 minutes.
4
Scrape the squash flesh with a fork to release 'spaghetti' strands and ladle the sauce on top.

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