Spaghetti squash and tempeh bowl

Ingredients (serves 1 person)

• •150g tempeh (cut into bite-size pieces)
• •½ avocado (sliced)
• •200g spaghetti squash
• •1 Tbsp tamari sauce
• •1 tbsp coconut aminos
• •1/2 tsp honey
• •1 tsp toasted sesame seeds
• •A small handful of cilantro
• •Salt & pepper (to taste)

Instructions

1. 1.Halve and seed the squash. Place cut side down on a baking sheet and roast at 200 °C (400 °F) for 30–40 minutes, or until fork-tender. Use a fork to pull the flesh into strands.
2. 2.Warm a little oil (optional) in a skillet over medium-high heat. Add tempeh and cook until golden, about 3–4 minutes per side. Drizzle tamari sauce, coconut aminos and honey over the tempeh, tossing to coat.
3. 3.Plate the squash, top with tempeh and avocado slices, then sprinkle on sesame seeds and cilantro. Season with salt and pepper. Enjoy!