It’s squash season yay! Making spaghetti squash is so satisfying when it’s done and you get to make the tendrils appear just by brushing it with a fork!! It’s very easy to make too, and makes a great vehicle for a fall meal - below is how I made this spaghetti squash tempeh pasta bowl and my choice of toppings/fillings, but you can personalize it with your choice of fillings!
Ingredients (makes 2-4 servings):
1 spaghetti squash
1-2 tbsp olive oil or sauce of choice
Seasoning - salt, pepper, and/or turmeric if not using a sauce
Fillings of choice!
1. Cut a spaghetti squash in half, scoop out the seeds, brush with olive oil and seasoning - I actually spread Haven's Kitchen gingery miso sauce on it.
2. Roast at 400 F for 40-50 minutes until soft and the inside easily shreds with a fork.
3. Add fillings: I filled the squash bowls with Trader Joe’s adorable pumpkin-shaped butternut squash pasta, roasted rainbow carrots, air-fried tempeh, roasted zucchini, and then drizzled more of the gingery miso sauce on top! It was a delicious, nutritious, colorful, and flavorful meal perfect for fall!
Swipe to see the progression of adding fillings!