Vegetarian Sloppy Joes over Spaghetti Squash

Filling, full of vegetables, good, and good for you! You can’t go wrong here!

INGREDIENTS:

1 3lb Spaghetti Squash, cut in half

1 TBSP Olive oil 

1/2 yellow Onion, diced

3 Sweet Peppers, diced

2 large Carrots, peeled and diced

3 Garlic cloves, minced

1 15oz can Diced Tomatoes 

1/2 cup Frozen Peas

For Sauce:

1 8oz can Tomato Sauce

2 TBSP Ketchup

1 TBSP Soy Sauce (low sodium)

1 TBSP Spicy Mustard

1 TBSP Chili powder 

1 tsp Cumin

1 tsp Basil leaves, dried

1 tsp Parsley leaves, dried

1/2 tsp Onion powder 

1/2 tsp Garlic powder 

1/4 tsp Cayenne powder

1/4 tsp Red pepper flakes

1 1/2 cup Water

2/3 Tempeh block, crumbled

Toppings of choice!
INSTRUCTIONS:

Step 1: Preheat oven to 350°F. Bake spaghetti squash, face down on a baking sheet, for 30-45 minutes.

Step 2: Sautè onions, peppers, carrots, and garlic in a little olive oil over medium heat until all are starting to brown. Add tomatoes, peas, and water. 

Step 3: Bring to a simmer, reduce to medium-low and let it all soak up.

Step 4: Wisk together sauce ingredients. Add to pan with tempeh and stir to combine. Let reduce and thicken. 

Step 5: Remove spaghetti squash from oven. Use a fork to pull the squash from the skin. 

Step 6: Place squash on plate then top with sloppy joe mixture. I topped with Colby Jack shreds! You can try it with your favorite toppings such as avocado, hot sauce, etc. 

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