YOUR SOLIN GENERATED RECIPE
Garlic Herb Sautéed Oyster Mushrooms with Roasted Spaghetti Squash and Tempeh
Enjoy a vibrant plate of garlic herb sautéed oyster mushrooms paired with tender roasted spaghetti squash and pan-seared tempeh. This dish offers a delightful mix of earthy flavors, aromatic herbs, and a satisfying texture, making it a wholesome meal for any time of day.
INGREDIENTS
8 oz Oyster Mushrooms (227g)
2 cups Roasted Spaghetti Squash (200g)
150g Tempeh
1 tbsp Olive Oil
2 cloves Garlic
2 sprigs Fresh Rosemary
2 sprigs Fresh Thyme
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise, remove the seeds, drizzle with a little olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for about 30-35 minutes or until the flesh is tender and can be shredded with a fork.
While the squash roasts, prepare the tempeh. Cut the tempeh into bite-sized cubes. In a skillet, heat 1/2 tablespoon of olive oil over medium heat. Add the tempeh cubes and sauté until they are golden brown on all sides. Season lightly with salt and pepper. Remove from skillet and set aside.
Clean the oyster mushrooms and pat them dry. In the same skillet, add the remaining 1/2 tablespoon of olive oil. Add minced garlic (from 2 cloves) and allow it to sizzle for about 30 seconds.
Toss in the oyster mushrooms and sauté over medium-high heat until they begin to soften and develop a slight golden color, about 5-7 minutes. Add the chopped fresh rosemary and thyme (strip the leaves if desired) during the last few minutes of cooking. Season with salt and pepper to taste.
Once the spaghetti squash is roasted, use a fork to gently scrape out the strands into a bowl.
Combine the sautéed mushrooms, roasted spaghetti squash, and browned tempeh. Toss gently to mix the flavors.
Plate the dish and adjust seasoning if necessary. Enjoy your balanced, flavorful meal!