Spaghetti Squash with Creamy Hummus

• servings: 2 servings
• active time: 10 minutes
• total time: 45 minutes

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)

Directions

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

• Serving Size: 0.5 spaghetti squash
• Calories: 390 kcal
• Total Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 19 g
• Sodium: 530 mg
• Total Carbohydrate: 43 g
• Dietary Fiber: 6 g
• Total Sugars: 10 g
• Protein: 12 g