• Basic Information
  • A great gluten free dish for lunch or dinner! Serves 4
  • Ingredients:
  • 1 spaghetti squash1 (8 oz.) package tempeh, grated¼ c olive oil1 cup red wine1 Spanish onion, peeled & small diced1-2 teaspoons sea salt1 ½ tablespoons garlic, minced1 teaspoon dried oregano, if fresh use 1 tablespoon of picked leaves3 ¼ cups tomato puree (28 oz. can)1 teaspoon dry basil, if fresh use 3 tablespoons picked leavesblack pepper to tasteOptional: 2 tablespoons rice syrup (if tomatoes seem too acidic)
  • Preparation:
  • Preheat the oven to 425 degrees. Carefully cut the squash in half, lengthwise & remove the seeds. Rub the inside with olive oil & place open side down in a baking dish with a ½ inch of water. Bake for 45 minutes, or until a knife pierces easily through the squash. While squash is baking, prepare the sauce. Grate the tempeh on the large teeth of a box grater. Sauté the tempeh in 3 tablespoons of olive oil until browned. Add the remaining olive oil & the onion with 1 teaspoon of salt and keep cooking until onions are soft. Add the garlic, oregano & basil cook for a few minutes longer (unless you are using fresh oregano & basil, then add fresh ingredients in the last 20 minutes of cooking time). Add 1 cup of red wine & reduce until almost dry. Pour in the tomato puree & cook covered for 15-20 minutes. Season with salt, pepper & rice syrup (if needed). When the squash is cooked & cooled a little, use a fork to scrape the squash flesh into spaghetti-like strands. Mix sauce & squash together in a bowl & serve.Author: Jessica P. Cooper  HHC, AADP, Health Supportive Chef and Nutrition Educator

Author: Richard Terrana