Italian-Style Spaghetti Squash

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Whole Foods Market
Nutrition per serving    (USDA % daily values)
CAL
399
FAT
40%
CHOL
2%
SOD
89%

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Ingredients for 4 servings

12 ounces tempeh, cut into small cubes

1 cup packed baby spinach

2 tablespoons reduced-sodium tamari

1/4 cup mirin

2 cloves garlic, finely chopped

1 (25-ounce) jar pasta sauce

2 cups small broccoli florets

1 (2 1/2-pound) spaghetti squash, halved lengthwise and seeded

1 tablespoon canola oil

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