Spaghetti Squash with Creamy Hummus

• 份量: 2 servings
• 活動時間: 10 minutes
• 總時間: 45 minutes

食材

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)

步驟

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!

營養

• 每份大小: 0.5 spaghetti squash
• 卡路里: 390 kcal
• 總脂肪: 22 g
• 飽和脂肪: 3 g
• 不飽和脂肪: 19 g
• 鈉: 530 mg
• 總碳水化合物: 43 g
• 膳食纖維: 6 g
• 總糖: 10 g
• 蛋白質: 12 g