Spaghetti Squash With Lentil And Tempeh Veggie Sauce

For me, one of my greatest joys is taking simple whole food ingredients and turning them into something truly delicious.  By its very nature this style of cooking is wholesome and nutritious.  To me, that’s what soul food is.  You know  and can taste all that love and good intentions were the base for cooking this way.  This dish exemplifies that.  I hope you enjoy this protein rich,  plant based Paleo, super healthy dinner.

Spaghetti Squash With Lentil And Tempeh Veggie Sauce.

Serves 8(save some for leftovers:)

Preheat oven to 375.

Cut spaghetti squash in half and scoop out seeds.  On a baking sheet make a foil nest to steam the squash.  Add 1 cup of water and seal up the foil nest.  Bake for 45 minutes, or until you can push the squash with your finger and it has some give to it.

Once the squash is done, remove from the oven and cool while you make the veggie sauce.

2 red peppers, chopped

1 large yellow onion, diced

4 cloves of garlic, minced

1 8oz block of tempeh, minced

4 Roma tomatoes, chopped

2 cups of roasted tomatoes

11/2 cup green lentils, cooked

1 handful of fresh basil, chopped

1Tbsp. Safflower oil

Heat a large skillet with 1 Tbsp. Oil.  Add the onion, garlic, peppers and tempeh.  Once the veggies have softened, about 7-8 minutes, add the chopped tomatoes and roasted tomatoes.  Continue cooking until bubbly on the edges and everything is throughly hot.

Add basil.

Season with sea salt and black pepper. Give it a taste and adjust if you need to.

Serve it two ways.  If you are playing for dinner, scrape out the spaghetti squash and make a well in the center to hold the veggie sauce.

Or if you are going to a pot luck just stuff the squash and folks can serve themselves.


**Chef Tip**

Once a week make a batch of roasted tomatoes to use instead of processed tomato sauces.  It’s so much fresher and tastier.

Just chop up a bunch of tomatoes.  In a baking dish toss the tomatoes with a little safflower oil and minced garlic, and sea salt.  Bake uncovered for 45 minutes in a 375 degree oven.  Store in an airtight container in the refrigerator.

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