Vegan Spaghetti Squash "Carbonara"

Technically, Carbonara is a dish made with egg, hard cheese and meat. I had a spagehtti squash, onions, garlic, and mushrooms from my CSA and was inspired by a few Carbonara recipes I found, so I decided whip up the below. Turned out pretty good!

1 Spaghetti Squash, cut in half, with seeds removed

Olive oil

8 oz container mushrooms (whatever kind you prefer)

1 small to medium white onion

3-4 cloves garlic

1 package Tempeh

1-2 Tbsp Soy sauce

1 tsp oregano

1 tsp fennel

1 tsp thyme

Half lemon

1 can coconut milk

Salt to taste

1. Heat oven to 375. Place Spaghetti Squash face down on baking sheet covered with parchment paper. Bake for 35-40 minutes, or until soft.

2. While spaghetti squash is baking chop mushrooms, onions and garlic. Gather spices together and add 2 of the garlic cloves to the spices. Crumble the tempeh.

3. Add a drizzle of olive oil to a pan on medium heat and add onions. Saute for a few minutes, or until translucent. Add mushrooms and saute until they've released their juices, then add garlic. Saute garlic on medium heat for 30 seconds and then reduce heat to low. Season with salt to taste.

4. In another saute pan, over medium heat, add a drizzle of olive oil. Add the tempeh crumbles and saute until they become browned and they smell a bit nutty. Then add the soy sauce, and saute for another couple minutes. Add the spices and garlic mixture and saute for another minute, then squeeze half the lemon over the Tempeh mixture, stir and turn off the heat.

5. Add 2-3 tablespoons of coconut milk solids (at the top of the coconut can) to the mushroom mixture and stir until melted.

6. Once spaghetti squash is done, scoop out the insides with a fork and place in a large bowl. Add the mushroom mixture and the tempeh mixture and stir to combine. Enjoy!