You Don’t Have To Be A Vegetarian To Enjoy Tempeh, But If You Are, This Is One Of The Best Keto Recipes.
Swap Out The Cheese And Turn This Into An Amazing Vegan Keto Dish.
If Tempeh Isn’t Your Thing, Swap It Out For Tofu or Try It With Chicken.
This post may contain affiliate links, which means we may receive a commission if you purchase through our link(s) at no extra cost to you. This information is not intended to be medical education and is not medical advice. It should not be used as a substitute for your or any medical professional. You should always seek counsel from your physician before beginning any new diet or exercise regime. Yes, this means talking with your doctor even if we’re simply highlighting tempeh as a protein source for this creamy dish. Also, Nom nom, nom.
I can’t stop eating squash since making a keto version of shrimp scampi with spaghetti squash. I’m obsessed with how easy and delicious it is. If you like easy, this low-carb vegetarian dish is one of the best keto recipes out there.
Picture the squash as your blank canvas. Test out different versions by switching up the protein, cheese, and even the veggies.
Tempeh Makes This One Of The Best Keto Recipes
Did You Know Tempeh Is Low Carb And Delicious?
The first time I knowingly tried tempeh was in place of chicken in a buffalo chicken sandwich. It was good. The next time, it replaced corned beef in a Reuben. It was incredible. Shortly after, I found this Reuben recipe on the Food Network by Katie Lee. We should revisit this again but make it a keto reuben now that we’re watching those carbs.
But what is tempeh, you may be asking? According to me, it’s a yummy low-carb protein. According to Wikipedia, it is a traditional Indonesian food made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form.
Mmmm…. cake. But it looks more like this.
The vacuum seal makes it hard to see. Let’s open it up and then give it a little flavor bath. Like tofu, tempeh wants flavor. It’s a protein-packed chameleon. Here, I’ve used Creole Seasoning. It’s the right kind of zesty and salty for this dish. I think a Jerk Chicken would be amazing if you’re opting for a different protein. But, check the label. Some jerk seasoning has sugar it in. We don’t need to blow our carb goals on a spice.
A 3-ounce portion of Tempeh has 6 net carbs and 18 grams of protein.
Like this Keto Shrimp Scampi
This Is One Of The Best Weeknight Keto Recipes
Do you like easy? I like easy. Currently, I’m buying spaghetti squash weekly. I can’t get enough. The peak season for spaghetti squash is early fall through winter. But you can find it year-round. Which is good news because I’m obsessed.
Weeknight dinners should be easy. Like super easy. Would you agree the following is easy?
- Pre-heat the oven
- Cut the squash in half and remove the ‘guts’
- Add veggies like zucchini, onion, or tomatoes to the now hollow part
- Add Boursin cheese and minced garlic
- Finish with drizzled olive oil and bake
- Season and saute the tempeh then cut it into cubes
- Mix all together when the squash is cooked
Doesn’t that seem easy to you? Easy is the name of the keto weeknight dinner game.
Try holding the cooked squash with tongs and with the other hand, use a fork to shred the flesh away from the outer skin. The squash will be super hot so be careful!
Add the tempeh back into the same skillet you used to cook the whole piece if you want more of the seasoning to encompass the little cubes.
If there’s one thing keto followers dread, it’s carbs lurking in unexpected places. But fret not, for Tempeh is here to save the day! With only a measly amount of carbs per serving, this superhero food won’t sabotage ketosis. It’s a low-carb ally that adds substance and depth to your meals without spiking your insulin levels.
Add the tempeh to the squash bowl and mix well. Lastly, scoop some on a plate and add a little basil garnish.
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- 1 Spaghetti Squash
- 1 Boursin Cheese Any flavor works
- 2-3 Tomatoes, Cubed
- 3-4 Garlic, Minced
- 4 T Olive Oil
- 1 Tempeh Package
- Preferred Seasoning like Cajun, Jerk, or Italian
- Preheat the oven to 425 degrees
- Cut the squash in half and scoop out the seeds, place on a foil-lined sheet pan
- Add 1/4 to 1/2 of the Bourisn to each half of the squash
- Top with tomatoes, garlic, and any additional seasoning like salt & pepper, then drizzle with 2 of the 4 tablespoons of oil
- Bake in the oven uncovered for 75 to 90 minutes or until the flesh easily pulls away from the skin and resembles spaghetti
- Meanwhile, season the tempeh and saute for 3 - 4 minutes per side in the remaining oil
- Cut the tempeh into cubes and saute for an additional 2 - 3 minutes
- Using a fork, shred the squash into a large bowl being careful to avoid skin bits falling into the bowl. Mix in the cubed tempeh and serve with a torn basil garnish