What’s a girl to do when the fridge is running on empty and she’s in need of a speedy meal? All I had besides a shelf of staples (coconut milk, chia seeds, tahini, and coconut butter) was the following:
So that’s I made for my lunch concoction… the simplicity of the dish far exceeded the complexity of the taste. I added a tablespoon or so of hemp seeds with a dash of salt and freshly ground black pepper and it was a tasty dish!
I should have known hummus would be good with spaghetti squash…it’s compliments just about everything! I’ll be making this again on purpose with a few more add-ins for some additional bulk. I am thinking chickpeas or navy beans, sautéed greens and roasted broccoli or caramelized onions. (I have a weird thing about always wanting something green on my plate.)
Please forgive the quick photo snapped on my phone…I didn’t realize how much I’d love this dish until I was part of the way through but knew I wanted to share it!
This simple, creamy "pasta" dish uses just four ingredients to transform roasted spaghetti squash into a delicious, wholesome meal. Tossed with hummus, lemon juice, and seasonings, it's a quick and satisfying plant-based option for lunch or dinner.
