When you get home with basil, tempeh, spaghetti squash and realize the basil was supposed to be spinach…you know you’re probably going to have an interesting dinner. It just so happened that in my failure to READ the recipe…I made the dish slightly amazing if I might say. I just tried to burn it first.
This is what I was hoping to make:
This is what it ended up like….
I didn’t have Mirin (so I used honey) and I didn’t have tamari (so I used soy sauce). I forgot the garlic but I had basil!
1 (2.5-pound) spaghetti squash, halved lengthwise and seeded
1 tablespoon canola oil
1 (25-ounce) jar pasta sauce
2 cups small broccoli florets (1 bag of frozen broccoli cooked)
1 cup packed baby spinach a handful of fresh basil
Preheat oven to 375°F.
In a medium bowl, gently toss together tempeh, tamari soy sauce, mirin honey and garlic; set aside to let marinate for 30 minutes.
Meanwhile, arrange squash halves, cut sides down (I would do that if I had a larger baking dish), in a large baking dish. Pour 1/2 cup water into dish and bake until just tender, 30 to 45 minutes. Remove from oven, turn over squash and set aside to let cool slightly.
Heat oil in a large skillet over medium high heat. Drain tempeh, then add it to the skillet and cook, stirring occasionally, until golden brown, 7 to 8 minutes; transfer to a plate and keep warm.
Meanwhile, heat pasta sauce in a medium pot over medium heat until hot throughout then add broccoli and cook until just tender, about 5 minutes. Stir in spinach and remove pot from the heat.
Using a fork, scrape strands of spaghetti squash onto a serving platter. Spoon hot pasta sauce and broccoli over squash, top with tempeh and serve.
It was DELICIOUS! Thanks Whole Foods. I think the basil did add a lot of flavor. I would make it with basil and forgo the spinach.