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Zesty Spaghetti Squash Carbonara with Smoky Tempeh
Transform indulgent carbonara into a healthy delight with spaghetti squash and smoky tempeh. Low-cal, high-nutrient, and utterly satisfying!
Get ready to revolutionize your pasta night with this Zesty Spaghetti Squash Carbonara with Smoky Tempeh. By swapping out traditional pasta for nutrient-rich spaghetti squash, this dish brings all the creamy, comforting flavors you love with a fraction of the calories. Complemented by protein-packed smoky tempeh, this recipe offers a delightful twist on a classic Italian favorite, providing a hearty dose of plant-based protein.
Spaghetti squash is a fantastic alternative to refined pasta, offering a low-calorie, fiber-rich base for our carbonara. The smoky tempeh adds a savory depth, replicating the traditional bacon in a health-friendly way. Paired with a creamy sauce made from eggs, nutritional yeast, and a touch of parmesan, this dish is perfect for those looking to enjoy comfort food without the guilt. Indulge in the rich, creamy flavors while embracing the benefits of whole foods and plant-based nourishment.
Recipe Overview
🥗 Vegetarian
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings
4
Calories
400 kcal
per serving
Cuisine
Italian
Transform indulgent carbonara into a healthy delight with spaghetti squash and smoky tempeh. Low-cal, high-nutrient, and utterly satisfying!
Ingredients
- • large spaghetti squash: 1
- • olive oil: 1 tablespoon
- • tempeh: 200 grams, cut into small cubes
- • smoked paprika: 1 teaspoon
- • garlic powder: 1 teaspoon
- • eggs: 2
- • nutritional yeast: 2 tablespoons
- • grated parmesan cheese: 1/4 cup
- • garlic cloves: 2, minced
- • black pepper: 1/2 teaspoon
- • salt: 1/4 teaspoon
- • fresh parsley: 2 tablespoons, chopped
Instructions
- 1 Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and place cut-side down on a baking sheet. Bake for 30-35 minutes until tender.
- 2 While the squash is baking, heat a skillet over medium heat. Add the cubed tempeh and sprinkle with smoked paprika and garlic powder. Cook for 5-7 minutes, stirring occasionally, until the tempeh is golden and fragrant.
- 3 In a bowl, whisk together the eggs, nutritional yeast, parmesan cheese, minced garlic, black pepper, and salt. Set aside.
- 4 Once the spaghetti squash is cooked, use a fork to shred the flesh into spaghetti-like strands and transfer to a large bowl.
- 5 Return the skillet with tempeh to low heat and add the spaghetti squash strands. Pour the egg mixture over the squash and tempeh. Stir continuously until the sauce thickens and coats the squash, about 2-3 minutes.
- 6 Remove from heat, sprinkle with fresh parsley, and serve warm.
Serving Suggestions
- • This Zesty Spaghetti Squash Carbonara pairs excellently with a fresh arugula salad drizzled with lemon vinaigrette. The peppery greens enhance the dish's fresh flavors and provide an additional burst of nutrients. For a beverage, consider a chilled glass of sparkling water with a splash of lemon or lime for a refreshing complement. For a heartier meal, serve alongside a bowl of mixed olives and a platter of sliced radishes and cucumbers for a crunchy contrast to the creamy carbonara. These additions maintain the meal's lightness while adding diverse textures and flavors.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to maintain the creamy texture and avoid overcooking the eggs. For best results, add a splash of water or broth while reheating to loosen the sauce.
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