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RecipeSpaghetti Squash with Creamy Hummus

Nutrition Facts
Amount per Serving
  • Calories: 390
  • Protein: 12 g
  • Total Fat: 22 g
    • Unsaturated Fat: 19 g
    • Saturated Fat: 3 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 43 g
  • Dietary Fiber: 6 g
  • Total Sugar: 10 g
    • Natural Sugar: 10 g
    • Added Sugar: 0 g
  • Sodium: 530 mg

This dish is a delicious fusion of two of my most popular recipes: my Penne Alla Hummus and my Spinach Artichoke Dip Spaghetti Squash. I love the ease of creating a rich and creamy hummus pasta sauce in a casserole dish, and I also love twirling strands of spaghetti squash as a low-carb and nutrient-rich spin on traditional pasta. And that’s how this recipe came to be! It’s so simple and the sauce is absolutely heavenly. As the dish bakes away in the oven, magic happens. The creamy hummus sauce hugs every strand of squash, while those cherry tomatoes burst and lend a juicy sweetness that ties the whole thing together. It’s like a flavor explosion in every single bite!

  • Prep time
  • Total Time
This recipe makes This recipe makes 2 servings
Ingredients:
  • • 1 spaghetti squash
  • • 1 heaping cup hummus (plain, garlic, roasted red pepper)
  • • ¼ cup cherry tomatoes, sliced in halves
  • • ¼ teaspoon garlic powder
  • • Pinch of salt and ground black pepper to each half
  • • 4 to 6 teaspoons extra virgin olive oil
  • • Grated parmesan or nutritional yeast, optional
  • • Fresh herbs for optional garnish
Preparation:

Preheat oven to 400. Line a baking sheet with optional parchment paper (for easier cleanup).

Microwave squash for 3 minutes to soften it up and make it easier for cutting. Slice spaghetti squash in half lengthwise, scoop out the seeds and discard. Then place each half cut side up on the prepared baking sheet.

Add heaping ½ cup hummus to the open center of each half. Sprinkle cherry tomatoes on top, along with the garlic powder, salt, and pepper. Drizzle olive oil over the tops.

Bake for about 30 to 40 minutes, until the spaghetti squash is fork tender. The time will change depending on the size of you squash.

Using a fork, shred the spaghetti squash (underneath and around the hummus blend), to create pasta-like noodles, while mixing everything together with the hummus tomato sauce.

Sprinkle on optional grated parmesan cheese or nutritional yeast for a vegan, non-dairy spin. Garnish with optional herbs and dig in!

Nutrition provided per half squash. 

Try this Spaghetti Squash Veggie Pizza!