Ugly Produce. Delivered.

Spaghetti Squash Tempeh Bowl

Photo by Sarah Neilson

Photo by Sarah Neilson

This is a great dish for a lighter but still satisfying spring or summer meal that packs a flavor and protein punch, and uses lots of produce that can be found in you Imperfect box this time of year! Spaghetti squash is a super tasty and versatile vegetable that has its own nutty flavor. Here Sarah Neilson, of the blog Third Sunday, sautéed up some lemony chard, mushrooms, and tempeh for a delicious vegan lunch or dinner. Enjoy!


  • 1 medium spaghetti squash, halved and seeded
  • 1 bunch Swiss chard, stems cut into chunks, leaves cut into ribbons
  • 1 pint shiitake mushrooms or mushrooms of choice, scrubbed and sliced
  • 1 bunch spring onion, white part thinly sliced, tops chopped as garnish
  • 2 cloves garlic, minced
  • 3 small lemons, zested and juiced
  • Splash of oil or water
  • 1 block tempeh

  • 2-3 Tbsp tamari or soy sauce

  • 2 Tbsp rice vinegar


  1. Marinate the tempeh by cutting it into cubes, putting it in a Tupperware with the tamari and rice vinegar, turning to coat, and letting it marinate for an hour or up to 24 hours in the fridge. If you like a little sweetness, you can add a teaspoon or two of maple syrup to the marinade.

  2. Preheat your oven to 425 degrees F. Place the halved and seeded squash face down on a lined baking sheet and bake for 40 minutes.

  3. In a large nonstick skillet, wok, or sauté pan on medium heat, add a splash of oil or water and the garlic + white parts of the spring onions. Let sauté for a few minutes, then add the mushrooms. Let them cook down a bit, about 7 minutes. Add the tempeh and its marinade and let the skillet sit without stirring the contents. This will char some of the tempeh for extra flavor. After about 5-7 minutes, stir again.

  4. Add the chard stems and cook for 1 minute before adding the leaf ribbons. Add the lemon juice + zest and stir.

  5. When the leaves and stems are wilted but still have some color, remove from heat. Remove it from the oven at let it cool enough that you can handle it. With a fork, fluff the strands of squash flesh away from the peel and discard the skin. Put in a bowl and top with the tempeh-mushroom-chard mixture, sprinkle with some nutritional yeast (or cheese if you’re a dairy person), and dig in!

Recipe Notes

If you want to serve this immediately, we recommend waiting until the squash is almost done before sautéing the toppings. That way, you can remove it from the oven before the sauté is done and let it cool a bit while you’re finishing up the rest of the cooking. This dish stores for several days so it’s a great meal prep recipe too!