If you've been following my adventures this summer you know that I belong to a CSA and that many of my recipes have used fresh fruits and vegetables. It's been a fun way to learn how to cook some of the produce that I wasn't familiar with prior to receiving our share. The last few weeks we've received an abundance of squash in all shapes and sizes. While I'm familiar with yellow squash and zucchini, the spaghetti squash and acorn squash were new to me.
Sabra which included a variety of hummus, salsa, and even vegetable dip! When I saw the Roasted Pine Nut Hummus and immediately my thoughts went to a hummus pesto sauce. I just happen to have a bunch of basil in my CSA this week as well so I knew it was meant to be.
I don't make pesto very often because my husband doesn't like it so I didn't really know what I was doing. I through in a little basil, a little garlic, some lemon juice, and a whole lot of hummus. Then I gave it a whirl in the food processor and viola! Smooth and creamy hummus pesto that was bursting with flavor.
I roasted up the spaghetti squash in the oven with olive oil, salt, and pepper then scraped out the squash strands. The pesto went wonderfully with the spaghetti squash. I didn't know that the squash had a slight sweetness to it but the strong flavor of the hummus pesto went so well with it. I really enjoyed this meal and I liked knowing that it was both gluten free and vegan as well. This is definitely a meal I could cook for company.
Spaghetti Squash with Hummus Pesto (a Hezzi-D original recipe)
2 medium spaghetti squash
1 T. olive oil
1 t. salt
1 t. black pepper
For the Hummus Pesto:
1/2 c. Sabra Roasted Pine Nut Hummus
1/4 c. fresh basil leaves, roughly chopped
2 garlic cloves
1/2 t. salt
1 t. fresh ground black pepper
2 t. olive oil
Parmesan Cheese (optional-leave off if making vegan)
1. Preheat the oven to 450 degrees. Spray a 9 x 13 baking dish with cooking spray.
2. Cut both of the spaghetti squash in half. Scrape out the seeds with a spoon.
3. Brush each of the squash halves with olive oil and then sprinkle with salt and pepper. Place in the baking dish cut side down and bake for 30-35 minutes. Remove from oven and allow to cool for 5 minutes.
4. Meanwhile, put the roasted pine nut hummus, basil leaves, garlic cloves, juice of 1 lemon, salt, and pepper in a food processor. Process until smooth. Add in olive oil a little at a time until desired consistency is reached.
5. Carefully handle the hot squash halves and scrape out the spaghetti like strands. Place in a dish. Add 1/4 cup of the pesto and toss to coat.
6. Heat the remaining pesto hummus for 30-60 seconds in a microwave or until just warmed.
7. Divide the squash between desired amount of plates, top with another spoonful of hummus pesto, and sprinkle with freshly grated Parmesan cheese. Serve hot.
Note: The hummus pesto is also great over penne or spaghetti. It covers about a pound of pasta.
Sabra provided me with
the hummus and a stipend for my work but all opinions, photos, and text are 100% my