I seriously thought I had already done a recipe post for my spaghetti squash, but it looks as if I haven’t – who am I? On account of me having this meal at least once every 2 weeks, I am truly shocked that I haven’t taken the time to type it up and share with y’all in a more formal setting. After making it again this week and getting a few requests and comments on how I made the sauce, I decided it would be best to throw up a short and sweet little recipe post here on MDD for ya!
I’m not kidding when I say I can’t go more than 2 weeks (ok, 3 weeks – MAX), without having this meal. It’s a super simple dish to throw together the night before, and to reheat throughout the week for a quick, healthy and easy dinner! Mostly, I’ve been reserving it for the nights that I work late clinic until 7. Getting home around 7:30 starving, I don’t want to take any time trying to think of something to throw together for dinner, so it’s nice to be able to just pull out some tupperware from the fridge, unload it all on a plate, and throw it in the microwave to reheat. My late clinic usually falls on a Monday, so the tempeh is a great way to get in some protein while participating in #meatlessmonday as well đ
[yumprint-recipe id=’8′]
