Eat to Energise and Release Body Fat › Energise Recipe 94

Spicy Chickpea, Tempeh and Kale Arrabbiata Spaghetti Squash Boats

Prep 15 min · Cook 60 min · Serves 4

Ingredients

• 1 medium spaghetti squash, halved
• 2 tsp fennel seeds
• 8 oz tempeh, crumbled
• 1 cup water
• 1/2 tsp garlic powder
• 1 ½ tsp dried oregano
• 1 tsp smoked paprika
• 1/2 tsp onion powder
• 1 tsp fresh sage, minced
• 1/2 tsp red pepper flakes (optional)
• 2 tbsp reduced-sodium tamari
• 1 ½ tsp vegan Worcestershire sauce
• 1 tbsp maple syrup or date paste
• 1 ½ cups cooked chickpeas
• 3 cups chopped kale
• 25 oz arrabbiata sauce
• 2 tbsp minced parsley
• Crushed red pepper, to taste (optional)

Method

1. Preheat the oven to 400°F. Place the squash cut-side down on a lined sheet and bake 40-50 minutes, until tender. Cool, then scrape the flesh into a bowl; reserve the shells.
2. While the squash bakes, toast the fennel seeds in a pot over medium heat until fragrant, 1-2 minutes.
3. Add the tempeh and water, and cook over medium-high heat until the water is absorbed, 3-5 minutes.
4. Stir in the garlic powder, oregano, paprika, onion powder, sage, and red pepper flakes, and cook 1 minute more, then add the tamari, Worcestershire, and maple syrup.
5. Fold in the chickpeas, kale, and arrabbiata sauce, and simmer until the kale wilts.
6. Stir the squash strands into the sauce, or spoon the sauce over squash left in the shells, and top with parsley.

Highlights: 12g fibre, 260mg calcium and 1,270mg potassium per serving.

Nutrition is per serving. The figures are estimates, so use them as a guide only.

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