Guest Post - Spaghetti Squash!

One fun thing about being a foodie is having friends who are also foodies! I asked one of my best friends Kristy to write and share the post below. She is a vegetarian and has a way of making wonderful vegetarian food that tastes delcious and is so filling.

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Fall is in full effect, which means some of the tastiest veggies are in season. One of my favorite vegetables is squash, and there are so many varieties to choose from. There are several kinds of squash I haven’t tried yet, but as of now my favorite is spaghetti squash. It’s easy to prepare, extremely nutritious and you can use the veggie itself as a serving dish!!  

This particular recipe was created by our lovely friend Chloe. She made it for me one night, and I’ve been hooked ever since. The best part about this recipe (aside from its deliciousness) is that it’s flexible. You can add or omit ingredients based on preference, and it doesn’t require precise measurements.  So, go ahead and get creative with this one! These are the ingredients I always include, but the possibilities are endless! If you’ve never had tempeh, I highly recommend trying it. It’s a product derived from soybeans, similar to tofu, but it’s higher in protein, fiber and vitamins, has a firmer texture and an earthy flavor.

Spaghetti Squash Bowls
1 large spaghetti  squash, halved
Minced garlic
1 can chopped fire roasted tomatoes (the fire roasted ones add a lot of flavor!)
½ can chickpeas
2 cups spinach (frozen)
½ block tempeh
Teriyaki or stir fry sauce
Feta cheese

Begin by preheating your oven to 350 degrees. Cut the spaghetti squash in half lengthwise (leave the skin on, no need to peel), and scoop out the seeds and pulp with a small spoon so you’re left with two “bowls.” Bake the two halves for about 30-45 minutes on a cookie sheet, turning them over halfway through. You’ll know they’re done when the inside is soft enough to easily poke a fork through. 

While the squash is baking, heat a small amount of olive oil and minced garlic in a large skillet. Place tomatoes, chickpeas and spinach in skillet and simmer on low heat for about 20 minutes, stirring frequently until the liquid consistency disappears.While the mixture is simmering, cut tempeh into small, bite size pieces. Heat olive oil in a small skillet on low to medium heat. Sautee tempeh slices for 8-10 minutes, until heated through. Pour a generous amount of teriyaki sauce on the tempeh and let simmer for a few more minutes. Stir tempeh slices into the spinach and tomato mixture.

 

When squash is done baking, allow the halves to cool for a few minutes. Then fill the squash “bowls” with the spinach, tomato, chickpea and tempeh mixture. Sprinkle a generous amount of feta cheese on each bowl and serve hot. While eating, use your fork to scrape the squash away from the skin, so it becomes part of the mixture. Enjoy!