Spaghetti Squash Tempeh Bowls - Lakewinds Food Co-op

Ingredients

• 2 small spaghetti squash, <em>sliced in half vertically and seeded</em>
• 4 Tablespoons olive or coconut oil, <em>divided, plus extra if needed</em>
• Kosher salt and pepper
• 1 8-ounce block of tempeh
• Water to cover
• ½ large onion, <em>thinly sliced</em>
• 1 small bunch Lacinato kale, <em>thinly sliced</em>
• 2 cloves garlic, <em>finely minced</em>
• Fresh cilantro or pepitas for garnish
• 2 teaspoons garam masala
• ½ teaspoon smoked paprika
• ½ teaspoon kosher salt
• Freshly cracked black pepper
• 2 Tablespoons Tamari or soy sauce
• 1 teaspoon Dijon mustard
• 2 Tablespoons apple cider vinegar
• 1 large Fuji apple, <em>peeled and grated on a box grater</em>