Roasted Spaghetti Squash With Tempeh Bolognese

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If you’ve ne'er cooked tempeh, this is simply a large starter recipe, due to the fact that its grated crumbles sorb the spirit of the sauce. Rather than the classical slow-simmered Bolognese, this mentation comes unneurotic successful little than a half-hour. It pairs good with strands of roasted spaghetti squash, but consciousness escaped to service it alternatively implicit pasta, polenta, potatoes oregon grilled eggplant.

The roasted spaghetti squash and the condiment tin each beryllium refrigerated, separately, for up to 1 week oregon frozen for up to 6 months.

Ingredients

1 ample (2 1/2-pound) spaghetti squash
1 1/4 teaspoons good oversea salt, divided, positive much to taste
1/2 spoon freshly cracked achromatic pepper, divided, positive much to taste
4 tablespoons extra-virgin olive oil, divided
One (8-ounce) bundle tempeh, grated connected the ample holes of a container grater
1 mean yellowish bulb (about 10 ounces), finely chopped
4 cloves garlic, finely chopped
1 spoon dried oregano
1 cupful adust reddish wine
One (28-ounce) tin no-salt crushed tomatoes oregon herb puree (3 cups)
3 tablespoons caller basil leaves, chopped

Nutritional Facts

Per serving

Calories
402
Fat
21 g
Saturated Fat
4 g
Carbohydrates
48 g
Sodium
819 mg
Protein
16 g
Fiber
10 g
Sugar
17 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “The Complete Vegan Cookbook” by the Natural Gourmet Center (Clarkson Potter, 2019).

Tested by Joe Yonan.

Published November 7, 2020

Updated March 17, 2026