Spaghetti squash with ginger-marinated tempeh

For 8 people
1 spaghetti squash
extra virgin olive oil
herbs (basil, thyme, oregano)
Salt
600 g tempeh

For the pickling of tempeh
1 piece of fresh ginger root (about 4 cm)
300 ml water
4 tablespoons soy sauce (shoyu)
4 tablespoons of Apple Cider vinegar
4 tablespoons lemon juice
mix of herbs of your choice, abundant (basil, thyme, oregano)
sesame oil (for frying)

Preparation of tempeh
Finely chop the ginger and pour into a bowl.
Add the soy sauce, cider vinegar, lemon juice, water and herbs. Mix well and cook. Meanwhile, cut the tempeh into small cubes and place in a large roasting pan.
Cover with the marinade and let stand for at least a couple of hours (ideally a night).
After this time, remove the tempeh from its marinade (holding it aside) and let it FRY in oil, stirring occasionally to Brown on all sides.
When it is ready, pour it hot in individual serving plates and top each portion with a few tablespoons of the marinade that you have kept aside.
Decorated with a fresh basil leaf and serve with spaghetti squash.

Preparation of spaghetti squash
Cook the spaghetti squash in boiling salted water for 20-30 minutes, depending on size.
Drain and cut horizontally in half. Using a fork, forming filaments spaghetti sfaldatela.
Arrange the noodles on individual plates and season with ease using a good quality oil and some fresh or dried herb you like, but do not overdo it for not covering its flavor.