Zucchini-Stuffed Spaghetti Squash

Vegan. Free from Gluten, Dairy, and Refined Sugar

Ingredients

Choose organ­ic ingre­di­ents when possible

• 2 small spaghet­ti squash
• 2 small or 1 large zucchini
• 1 jar whole­foods based pas­ta sauce
• 1 bag Daiya shred­ded moz­zarel­la cheese (or oth­er dairyfree cheese)
• 1 pack­age plain tempeh
• Olive oil

Directions

1. Pre­heat oven to 400° F
2. Care­ful­ly cut spaghet­ti squash in half, length-wise. Remove and dis­card seeds.
3. Spray or rub cut sides with olive oil, and place face down on rimmed bak­ing sheet or bak­ing dish
4. Bake 30–50 min­utes, until the skin yields at a gen­tle touch
5. While squash is cook­ing, spi­ral­ize zuc­chi­ni into noo­dles. (If you don’t have a spi­ral­iz­er, dice into small pieces)
6. Chop tem­peh into small cubes (approx­i­mate­ly . inch)
7. When squash is cooked, remove from oven and flip to face up
8. Place ¹⁄₄ of cubed tem­peh into each well of the spaghet­ti squash
9. Top each squash with 2–3 spoon­fuls of sauce, fol­lowed by ¹⁄₄ of the zuc­chi­ni noodles
10. Add 4–5 addi­tion­al spoon­fuls of sauce, and sprin­kle gen­er­ous­ly with cheese
11. Bake at 400 for 5 min­utes, until cheese starts to melt
12. Change oven to broil­er set­ting (high). Broil for 2–3 min­utes, until cheese begins to brown slight­ly (this hap­pens fast, watch carefully!)
13. Remove from oven, plate, and enjoy!