Toasted Cashew Pesto Spaghetti Squash with Mushrooms, Sundried Tomatoes, and Crispy Tempeh
Toasted Cashew Pesto Spaghetti Squash with Mushrooms, Sundried Tomatoes, and Crispy Tempeh
Servings
4
Ingredients
- 1 large spaghetti squash
- 8 oz mushrooms, thinly sliced
- 1 heaping cup of fresh spinach
- ⅓ cup of sun-dried tomatoes
- ¼ cup of goat cheese (about 2 oz)
- ¼ cup of shredded parmesan cheese
- Salt and pepper to taste
For the Tempeh
- 1 8 oz package of tempeh
- 1 tbsp of olive oil
- 1/2 tsp of dried oregano
- 1/2 tsp of dried garlic powder
- 2-3 tbsp of white wine (optional)
For the Cashew Pesto
- ¼ toasted cashews
- 1 cup of fresh basil, packed (about 2 oz)
- 1-2 cloves of garlic
- Juice of 1 lemon
- 1 tsp of honey
- ⅓ cup olive oil
- Salt and pepper to taste
Instructions
For the Spaghetti Squash
Use a fork to stab holes all around the squash. Microwave for about 15 minutes until fork tender. When the squash is done, cut in half and let cool. Scoop out the seeds. Then, using two forks, shred the squash flesh into “spaghetti”.
In a medium sized pot, add the sliced mushrooms with a tbsp of olive oil over medium high heat. Cook for about 10-15 minutes, stirring frequently, until tender and beginning to brown. Add the sun-dried tomatoes that have been drained and chopped. Add the spaghetti shred into a medium sized pot over low heat on the stove top. Stir to combine, season with salt and pepper. Add in the cheeses of choice and stir to combine. Remove from heat and stir in enough basil sauce to coat. Taste for seasonings and adjust accordingly.
For the Tempeh
Cut the tempeh into 1 inch cubes. In a large skillet, add olive oil and the tempeh cubes. Cook for about 3 minutes per side over medium high heat until they are beginning to brown and crisp up. Season with oregano and garlic powder. When the tempeh is just about done, deglaze the pan with white wine. Cook for 1 minute and then remove from heat.
For the Pesto
First, toast the nuts. Toast the nuts in a small skillet without any oil on low heat. Cook for about 5 minutes, swirling the pan often, until they are JUST smelling fragrant (keep a close eye because they go from toasted to burned quickly). Remove from heat and add them into the food processor. Next, add the rest of the ingredients for pesto besides the oil in a food processor or blender. Pulse for 20 seconds and then stream in olive oil until the pesto becomes a sauce. Season with salt and pepper to taste.
Shopping List
Produce
- 1 large spaghetti squash (*if you can't find a spaghetti squash you can substitute with zucchini "noodles")
- 3 garlic cloves
- 1 cup fresh basil
- 8 oz mushrooms (any type such as baby bella or button)
- 1 cup fresh spinach
- 1 lemon
Packaged
- Jar of sun-dried tomatoes packed in oil
- 1 8 oz block of tempeh
- Roasted salted cashews
Dairy
- ¼ cup goat cheese (or feta)
- ¼ cup shredded parmesan (or mozzarella) *if dairy free you can omit or use your favorite vegan cheese
Pantry Staples
- Garlic powder
- Dried oregano
- Honey (or maple syrup or agave)
- Olive oil
- Salt & pepper
Equipment Needed
- Food processor or blender
- Medium sized pot
- Knife/cutting board
- Microwave
- Large sautée pan
