Spaghetti Carbonara, HEAB Style
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Ingredients:
- 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)
Directions:
- Cut your squash in half and place face up on a foil lined baking sheet.
- Bake in a 375° 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.
{ 2 comments… read them below or add one }
this looks delicious! I LOVE both spaghetti squash and brussels sprouts!
Emily,
It was delicious. I really should make that again soon.
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