This recipe will fill you up and then some.
It will probably leave you with a small fiber baby too.
Spaghetti squash is pretty much the easiest squash to prep ever. Literally all you do is hack it open, flip it so each half is face down in a pan with an inch of water.
Simple enough, right? No chopping, no peeling, no Jackie Chan knife skills required.
Left: pre-oven; Right: after 50 minutes at 375.
Scoop out the stringy flesh, and tupperware it up.
Unless you are a squash whore, I’d recommend separating the portions and perhaps freezing some because there’s usually a pretty substantial yield. Then again, if you are feeding an entire family (or a certain hippie), this probably won’t apply.
Below is half the yield (and that’s a monster tupperware in case you can’t tell).
I can’t believe an entire fall and nearly all of winter have passed and I am only just now making my first spaghetti squash dish of the year. Geez. For it’s first use, I decided to make a creamy sauce and load it with extra veggies. I was craving fiber in a HUGE way (most likely because I ate an undocumented and hideously embarrassing amount of pretzels with almond butter the previous night – but who’s to say).
Nope, not alfredo.
I have perfected a mock “cheese” sauce that will make you ditch dairy forever. And assuming you have the same pantry staples on hand as I, it’s probably something you could make for your next meal.
The chemistry isn’t exact, just whisk together:
- 1/4 cup hummus (or more)
- 2 tbsp nooch
- 1/8 cup almond milk
- salt and pepper (to taste)
I used as little liquid as possible so that it was really thick, but in actuality the consistency is up to you.
This was so awesome, I probably could’ve eaten it simply like this, but I craved some crunch.
So I added in:
- a million baby carrots, chopped
- baby bell pepper, chopped
- raw shredded cauliflower “rice”
Piled high.
Then all tossed together.
It took a loooong time to finish off (my favorite kind of meal). And because I’m a fiend, I even went back for extra hummus and carrots.
Spaghetti squash, while nowhere near as close to my heart as butternut, can definitely be a nice change up. Due to it’s noodle-y consistency, it can stand in for pasta in a dish (ie squash marinara), or offer up it’s own Vitamin A and Folic Acid packed nutrients as a side dish. I’ve posted a step by step tutorial on how to prepare spaghetti squash before (see the tutorials section). And Terry has a really good recipe in her book Clean Start…which you only have a few more hours to enter to win!
I eat the whole thing. I know crazy. Oh well. It makes me happy even tho I’m like I eat to much haha. But the rest just calls my name:)
On a side note I just started a new blog and am featuring my recipe for spaghetti squash tomorrow. I’d love it if you’d add my blog to your blogroll.
Thanks 🙂
I JUST went grocery shopping yesterday…now I have to go BACK to the store and pick up a spaghetti squash! Thanks a lot! 😉
I’ve only made a spaghetti squash once and I think I got about 3 meals out of it: your traditional “pasta” dish with marinara, topped with a spinach/walnut pesto, and a broccoli and tempeh stir fry dish! They were all great, but I can’t wait to try this recipe! Any way to incorporate hummus into a meal. I feel guilty eating half a container as a “snack”! Haha
AHhhh migawd! This looks so good! I definitely have all the ingredients for your nooch sauce (as you guessed!) so I’m DEFINITELY trying this out soon! I need to get another spag. squash…used my last one yesterday! But your recipe looks great!
yum! I love spaghetti squash!
the spagh squash looks fabulous! and i havent made one in months either. Need to get to work on that.
your last post about taxes. Glad you got that handled. I sent all my paperwork off to my accountant last week. Way too complicated to do myself. Just organizing the paperwork was a multi day event!
🙂
I love spaghetti squash! I used to request it as my “birthday dinner” when I was growing up.
AND I have all the ingredients for your cheesy sauce – now i just need a squash and we’re good to go.
I haven’t had a spaghetti squash in ages and this is making me want some. Especially with hummus sauce…
Okay, I’m officially trying spaghetti squash. YUM! With hummus?? Done.
Aw hell no I don’t freeze my leftover spaghetti squash…. I get 1-2 meals out of each one, if I’m lucky!
Yum…I can’t believe I’ve missed out on Spaghetti Squash this year so far. I too prefer butternut but I do enjoy spaghetti sometime too. This sounds like a delicious simple sauce too!
another awesome way to enjoy spaghetti squash is to mash up some peas and avocado together and sprinkle it with nooch 🙂 anything noochy immediately makes me think of you, so i had to share!
xo.
ps- maybe some tahini butter, too?!
wah ha ha ha ha! there’s hummus in it. omg.
Hey, girl I just found your blog and I love it! I would have commented on the most recent post but a) this recipe looks freakin easy and delicious and b) I JUST found your blog and it would be a tad wierd to comment on your wedding photos. Jus’ sayin lol.
I’m craving zucchini pasta with a creamy sauce and your post is now prompting me to go make it.
Allie
Ha! I can totally down a whole spaghetti squash in one sitting by myself…did I just admit that? Whateves..I am a pig. I accept it.
Courtney
This is such a unique take on spaghetti squash! omg I cannot wait to try this! <3 I'm going to use the coconut milk I have on hand and see if that works as a sub for the almond milk! <3
that would probably be even better! i wanted to use rice milk but i was all out. coconut milk would be perfect though.
HA i have never seen anyone split a spag squash like that. always long ways! it’s the little things.
really?! i never even thought to do it the long ways. im so dangerous with a huge knife, the less i have to hack through the better. plus, when they look like boobs its more silly!
What is nooch? Cause I want some.
nutritional yeast. a few posts back i talked more about it.
Dang it. I’m probably allergic to it. I’ll read up on it. If you can think of any possible options, holla back. If not, I’ll manage. This is another recipe that looks amazing.
if you’re allergic to nutritional yeast maybe try subbing in hemp seeds?? im not so sure on how youd do it (ground up?), but they have a cheesy/nutty flavor that may work. otherwise just add more hummus and call it a day 🙂
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Yum- looks delicious! I love your idea for the sauce– nooch and hummus? Yes, please. All over this and will MOST definitely be using.
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i know right? mmmm
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