Spaghetti squash and tempeh pasta bowl - vegan, gluten-free, nut-free

It’s squash season yay! Making spaghetti squash is so satisfying when it’s done and you get to make the tendrils appear just by brushing it with a fork!! It’s very easy to make too, and makes a great vehicle for a fall meal - below is how I made this spaghetti squash tempeh pasta bowl and my choice of toppings/fillings, but you can personalize it with your choice of fillings!

A white square plate with baby kale, two halves of roasted spaghetti squash filled with tempeh, pasta, carrots, and zucchini. The plate is on a yellow fabric background surrounded by mini pumpkins

Ingredients (makes 2-4 servings):

1 spaghetti squash

1-2 tbsp olive oil or sauce of choice

Seasoning - salt, pepper, and/or turmeric if not using a sauce

Fillings of choice!

1. Cut a spaghetti squash in half, scoop out the seeds, brush with olive oil and seasoning - I actually spread Haven's Kitchen gingery miso sauce on it.

2. Roast at 400 F for 40-50 minutes until soft and the inside easily shreds with a fork.

3. Add fillings: I filled the squash bowls with Trader Joe’s adorable pumpkin-shaped butternut squash pasta, roasted rainbow carrots, air-fried tempeh, roasted zucchini, and then drizzled more of the gingery miso sauce on top! It was a delicious, nutritious, colorful, and flavorful meal perfect for fall!

Swipe to see the progression of adding fillings!