Italian Tempeh and Spaghetti Squash

Hi BodyRockers,
An adventurous and sumptuous vegetarian option that is sure to sway even the most avid meat-lover. Crispy, crunchy and nutty in flavour, soy based tempeh is also a great source of fibre. The spaghetti squash packs added health benefits, bringing its carotene based cancer fighting properties to the table. Dig in!
Italian Tempeh and Spaghetti Squash (3 servings)   
1 tablespoon olive oil 2 1/2 tablespoons balsamic vinegar 2 1/2 tablespoons low sodium soy sauce 2 garlic cloves, minced 1/4-1/2 teaspoon red pepper flakes 1 teaspoon dried thyme 1 teaspoon dried basil 1 teaspoon dried rosemary, crushed between fingers 1 medium spaghetti squash
. Directions:
Cut tempeh into 1/2 cubes and then toss the oil, vinegar, soy sauce, cloves, thyme, basil and rosemary into a bowl. Add tempeh and mix until the pieces are thoroughly coated. If you have a container with a lid, it is ideal. You can place all the ingredients in the container and shake to cover the tempeh. Place the mix in the fridge for at least an hour, but preferably overnight. You want the tempeh to absorb the flavours. Once you're ready to cook, use a non-stick skillet and turn element on to a medium low heat. Add the mixture and cook for around 10 minutes. You should see the mix start to caramelize. Poke squash with knife or fork and microwave for 12-15, or until soft. Once it is done, cut the squash in half, scoop out seeds and use a fork to pull out the spaghetti like strands of squash. Place the tempeh mix over 1 cup of spaghetti squash and enjoy.
. Nutritional Value:
Calories: 255 Fat: 13 grams Carbs: 21.6 grams Protein: 17 grams


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