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Spaghetti Squash with Vegan Sun-Dried Tomato, Hummus Pasta Sauce

Spaghetti Squash is so versatile and easy to use in so many recipes but, here's a simple vegan option to spark your imagination!


  • 1 spaghetti squash

  • 1 package Silken Tofu

  • ½ c garlic hummus

  • 1/3 cup sun dried tomatoes

  • 1 tablespoon basil

  • 1 teaspoon oregano

  • 1 tablespoon minced garlic

  • 1 cup spinach

  • 1/3 cup water

  • salt and pepper


  1. preheat oven to 375 degrees

  2. cut squash in half down the center

  3. scoop out all of the seeds

  4. flip halves over and poke holes using the prongs of a fork

  5. cook face down on a baking sheet for about 40 minutes or until the inside is easy to break apart with a fork

  6. let cool

  7. using a fork, scrape the squash with stroking motions, it will naturally break apart in long spaghetti like strips

  8. in a blender or food processor, place tofu, hummus, basil, oregano, garlic and water

  9. blend/process until smooth

  10. transfer to a sauce pan

  11. chop sun dried tomatoes into small pieces and add to sauce

  12. rough chop spinach and add to sauce pan

  13. cook on medium heat until spinach is softened

  14. salt and pepper to taste

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