Spaghetti Carbonara, HEAB Style



  • 1 spaghetti squash
  • 2 slices prosciutto, bacon, or tempeh bacon
  • 2 TBSP hummus
  • 2 TBSP nutritional yeast
  • 1 TBSP tahini
  • salt and pepper to taste
  • steamed Brussels sprouts (optional) ๐Ÿ™‚


  • Cut your squash in half and place face up on a foil lined baking sheet.
  • Bake in a 375ยฐย degree oven for 50 minutes.
  • Remove from oven and allow to cool for a few minutes.
  • Scrape out the seeds and then scrape the noodle-like flesh away from the skin with a fork and place in a bowl. I usually scrape out the entire squash, and store half in a glass container in the fridge for later.
  • Prepare Humnut sauce by combining hummus and nutritional yeast with a little water to thin.
  • Toss your meat of choice with “noodles” and then cover in Humnut sauce, tahini, salt, pepper, and Brussels sprouts.


{ 4 comments… read them below or add one }

Heidi February 25, 2014 at 11:38 am

That is actually a great idea for an alternative carbonara! Thats is getting on my to-try list some day ๐Ÿ˜€ Vegan alternatives is a godsend!


HEAB February 25, 2014 at 3:01 pm

I’m so happy to hear it. I haven’t made this in ages. Thanks for the reminder. ๐Ÿ™‚


Emily October 10, 2010 at 5:19 pm

this looks delicious! I LOVE both spaghetti squash and brussels sprouts!


HEAB October 10, 2010 at 8:59 pm

It was delicious. I really should make that again soon. ๐Ÿ™‚


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