Creamy Spaghetti Squash Primavera
Spaghetti squash, which is loaded with omega-3 and omega-6 fatty acids, is the all-star ingredient in this veggie sauté. While this blogger planted her own, you can easily pick one up at your local grocery store.
1 spaghetti squash, halved and deseeded
1/2 onion, cut into large chunks
1/2 pepper, cut into large chunks
1/2 zucchini, cut into large chunks
2 carrots, roughly diced
Handful of spinach
1 tbsp. olive oil
4 tbsp. hummus
3 tbsp. nutritional yeast
3 basil leaves, chopped
Sprinkle of oregano
Salt, pepper and garlic to taste
Begin by preheating an oven to 350 degrees. After halving the squash and deseeding it, place it on a greased baking sheet and bake for 30 minutes. Heat 1 tbsp. olive oil over medium high heat in a large sauté pan with your vegetables. Cook for 10 minutes, or until the vegetables are tender, adding your spinach last to wilt. Once your spaghetti squash is cool, use a fork to scrape the flesh out into a large bowl. Toss with the nutritional yeast, hummus and spices. Top with the sautéed vegetables. For garnish, use the chopped basil leaves.