Spaghetti Squash with Kale Pesto Hummus

Spaghetti Squash with Kale Pesto Hummus might be a side dish, an appetizer, or an entree, but it is definitely a home run if you ask me! Once you try hummus on pasta (especially this hummus!) you might not go back!

Quite honestly, now that we are in the throws of December, I am looking for all the cold weather goodness that I can cozy up to a fire to. Well, not exactly if I am honest. More like I’m streaming a yule log on a television set!

Yeah, that is probably more like it.

Spaghetti Squash with Kale Pesto Hummus might be a side dish, an appetizer, or an entree, but it is definitely a home run if you ask me! Once you try hummus on pasta (especially this hummus!) you might not go back! #thecuttingveg #eatrealfood #pesto #spaghettisquash #healthyrecipes

It comes as no secret that I love hummus. I also love a good pasta sauce. So it should come as no surprise to you that I have taken the plunge and combined my two favorite things. Is it hummus? Is it pesto? It’s basically both, but in the best way possible

And we are here for it.

I modeled this kale pesto hummus off of a combination of two favorite brands of mine. One of my favorite lazy girl dinners is to make pasta, toss in a bunch of greens, and add in hummus as a sauce. I created this out of pure laziness for not wanting to go to the store, but having a massive craving. And for y’all, it comes out to be a major win win! Of course like any good pasta sauce, you might want to drink it. The good part about this is it would be socially acceptable to take a spoon from this!

So let’s get started!

Spaghetti Squash with Kale Pesto Hummus might be a side dish, an appetizer, or an entree, but it is definitely a home run if you ask me! Once you try hummus on pasta (especially this hummus!) you might not go back! #thecuttingveg #eatrealfood #pesto #spaghettisquash #healthyrecipes

We start by making the kale pesto hummus. We blitz together all the goodness – tahini, garlic, lemon get add me – to get it nice and fluffy. I use this food processor to do the work, but any will do. It is a little tip I learned from my Philly stan Michael Solomonov. Next, add the chickpeas, kale, and basil and you’ve got yourself hummus magic here!

Now you could stop there and serve as is. However, I take this recipe one step further by roasting up some spaghetti squash. I do not call it Spaghetti Squash with Kale Pesto Hummus for nothing! I coat the squash in olive oil, salt, and pepper before blasting it in the oven. After scraping out the middle, I then toss the strands with arugula, sundried tomatoes, and white beans. I also do not skimp on that hummus sauce because the sauce always makes it! Am I right?

If you make this, be sure to tag @thecuttingveg on Instagram! I always love seeing your recreations.

Yields 2-4 servings

Spaghetti Squash with Kale Pesto Hummus

45 minCook Time

45 minTotal Time

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stuff

    kale pesto hummus
  • 3 tablespoons lemon juice
  • 2 tablespoons tahini
  • 1 1/2 cups chickpeas, or 1 15-ounce can chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • salt + pepper
  • 2 tablespoons water, plus more if desired
  • 1/4 cup + 2 tablespoons fresh basil, packed
  • 1/2 cup dino/lacinato kale, stems removed, packed
  • 1 tablespoons cashews
  • spaghetti squash
  • 1 spaghetti squash, cut lengthwise and seeds and pulp removed
  • 1 tablespoon olive oil
  • salt + pepper
  • 1 cup raw arugula or spinach, loosely packed
  • 1/4 cup chopped sundried tomatoes
  • 1/3 cup white beans, drained and rinsed, optional

meanderings

make the hummus

Add all of the ingredients besides for the chickpeas, basil, and kale into the bowl of a food processor. Pulse until the tahini is "whipped" and the ingredients are combined together. Add chickpeas, kale, and basil and pulse until well blended. Add more water if the mixture looks too thick

make the spaghetti squash

Preheat oven to 420 degrees F. Rub spaghetti squash halves with olive oil (you only have to do so on the flesh side and not the skin). Season with salt and pepper. Roast until easily pierced with a fork, approximately 40-45 minutes.

Once your spaghetti squash is cooked, "fluff" it with a fork to loosen it up off the side. Divide sundried tomatoes and spinach into each spaghetti squash half, allowing them to wilt in the hot spaghetti squash. Toss in 1-2 tablespoons of kale pesto hummus in each half, along with white beans, and toss to combine. EAT.

Nutrition

Calories

843 cal

Fat

42 g

Carbs

91 g

Protein

34 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
165
https://www.thecuttingvegblog.com/spaghetti-squash-with-kale-pesto-hummus/

Spaghetti Squash with Kale Pesto Hummus might be a side dish, an appetizer, or an entree, but it is definitely a home run if you ask me! Once you try hummus on pasta (especially this hummus!) you might not go back!  #thecuttingveg #eatrealfood #pesto #spaghettisquash #healthyrecipes

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