NUTRITION

SERVINGS

INGREDIENTS

150g Oyster Mushrooms

250g Spaghetti Squash

90g Tempeh

0.5 cup Cannellini Beans

15g Almond Flour

3 cloves Garlic

0.5 tbsp Olive Oil

1 tbsp Fresh Herbs (Thyme and Rosemary)

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Cut the spaghetti squash in half lengthwise, remove seeds, and drizzle with a bit of olive oil, salt, and pepper. Place cut-side down on a baking sheet and roast for about 30-35 minutes until tender.

• 3

  While the squash roasts, gently clean the oyster mushrooms and pat dry. In a bowl, toss the mushrooms with almond flour, minced garlic, chopped fresh herbs, salt, and pepper.

• 4

  Heat a non-stick skillet over medium-high heat and add a little olive oil. Sauté the coated mushrooms until they become golden and crispy on the edges, about 5-7 minutes.

• 5

  Dice the tempeh into bite-sized cubes. In the same skillet, add the tempeh cubes and sauté until they are browned and crispy, around 4-5 minutes.

• 6

  For the creamy herb sauce, blend the cannellini beans with a clove of garlic, a few fresh herbs, a squeeze of lemon (if desired), and a pinch of salt until smooth.

• 7

  Using a fork, scrape the roasted spaghetti squash to create strands. Arrange the squash strands on a plate, then top with the crispy garlic herb oyster mushrooms and sautéed tempeh.

• 8

  Drizzle the white bean herb sauce over the top and garnish with additional fresh herbs as desired. Serve warm and enjoy the blend of textures and flavors.