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Tempeh Bolognese & Spaghetti Squash

Veggies | Protein | Fat
Servings 4
Author Katie's Conscious Kitchen



  • 1 28-oz can crushed tomatoes
  • 1 cup mushrooms sliced
  • 1/2 of a large onion
  • 1 spaghetti squash


  • 2 8-oz packages of tempeh crumbled or grated

Fat Serving

  • 1/4 cup olive oil 2 oz

Condiments & Spices

  • 3 Tbsp tomato paste
  • 3 large garlic cloves minced
  • 1 Tbsp soy sauce or tamari or coconut aminos for gf
  • 1 Tbsp balsamic vinegar
  • 1/2 tsp fennel seed
  • 1/2 tsp red pepper flakes or more to preferred heat level
  • 1 Tbsp dry Italian herbs
  • 1/4 cup dry red wine optional


Spaghetti Squash

  • Preheat the oven to 400°F. Cut the squash in half lengthwise and scoop out the seeds. Lightly spray with olive oil and generously salt and pepper.
  • Place flat side down on a baking sheet lined with parchment paper and roast until the strands pull apart easily with a fork, like spaghetti (about 30 min).
  • Alternatively, you could steam the spaghetti squash in large rounds in a steamer basket, which works great too and takes less time.

Tempeh Bolognese

  • In a large cast iron pan, heat the olive oil. Sauté the onions and mushrooms for 10 minutes or so, until browned and caramelized.
  • Add the crumbled tempeh, garlic, fennel seeds, red pepper flakes, soy sauce, and balsamic vinegar. Sauté for a few more minutes until the tempeh starts to stick to the pan. Stir in the wine (if using) towards the end or substitute for water or broth.
  • Add the crushed tomatoes and tomato paste.
  • Simmer for a few minutes. Stir in 1/4 cup of water or broth to thin.
  • Serve atop the spaghetti squash.