Spaghetti Squash with Creamy Hummus
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.
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 salt and ground black pepper, to each half
- 4 to 6 teaspoons extra virgin olive oil
- Grated parmesan or nutritional yeast, optional
- Fresh herbs, optional garnish
Instructions
- 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 your 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 Information per serving
Serving Size: 0.5 spaghetti squashCalories: 390Carbohydrates: 43gProtein: 12gTotal Fat: 22g— Unsaturated Fat: 19g— Saturated Fat: 3gCholesterol: 0mgSodium: 530mgPotassium: 877mgFiber: 6gTotal Sugar: 10g— Natural Sugar: 10g— Added Sugar: 0gVitamin C: 16mgIron: 4mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.