Name: Fall Vegetable Baked Spaghetti with Pumpkin Tofu Ricotta
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Ingredients: 1 tbsp extra virgin olive; 1 lb Brussels sprouts, end removed and finely sliced; 2 cups cubed butternut squash (about 1/2 a medium squash); 5oz bag baby spinach (about 3-4 cups); 1/2 tsp salt; Pepper, to taste; 16oz extra firm tofu, drained and pressed; ½ cup roasted garlic hummus (I used my favorite local Oasis hummus); 1/4 cup pumpkin puree; ¼ cup nutritional yeast; 1/2 tsp dried sage; ½ tsp salt; Pepper, to taste; 12oz whole grain spaghetti, uncooked; 32 oz jar of pasta sauce (I used local Carfagna's gourmet pasta sauce); 2½ cups water

Description

Get the most of comforting fall flavors with this super simple and healthy baked pasta dish! With high protein-tofu, veggies, and whole grain pasta, it's truly a meal in a bowl!

Ingredients

Scale

For the vegetables:

1 tbsp extra virgin olive
1 lb Brussels sprouts, end removed and finely sliced
2 cups cubed butternut squash (about 1/2 a medium squash)
5oz bag baby spinach (about 3-4 cups)
1/2 tsp salt
Pepper, to taste

For the pumpkin tofu ricotta:

16oz extra firm tofu, drained and pressed
½ cup roasted garlic hummus (I used my favorite local Oasis hummus)
1/4 cup pumpkin puree
¼ cup nutritional yeast
1/2 tsp dried sage
½ tsp salt
Pepper, to taste

For the baked spaghetti:

12oz whole grain spaghetti, uncooked
32 oz jar of pasta sauce (I used local Carfagna's gourmet pasta sauce)
2½ cups water

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Instructions

Drain and press tofu. (If you don't have a tofu press, wrap tofu in a kitchen towel and place on a plate. Cover with a couple heavy objects, like a book or two. Let sit for 30 minutes to an hour.)
Meanwhile, preheat oven to 350F. Heat olive oil in a large pan over medium heat. Add Brussels sprouts and squash and cook for ten minutes, stirring often. Season with salt and pepper. Add spinach and saute for 2 more minutes, or until wilted. Set aside.
Crumble pressed tofu and place in a medium bowl. Add hummus, pumpkin, nutritional yeast, dried sage, salt, and pepper. Use your hands to combine mixture. It should be moist and resemble ricotta cheese. Set aside.
Spray an 9x13in glass baking dish with cooking spray. Place uncooked noodles in the pan, criss crossed. I broke most of the noodles in half. It will look like a messy layer of noodles, and that's ok! Cover noodles evenly with the jar of pasta sauce followed by the water. It will look soupy--that's normal.
Top with vegetable mixture, then sprinkle small handfuls of the "ricotta" evenly on top. Season with a dash of salt and pepper.
Bake for 40 minutes. Remove from oven and allow pasta to "set" for 15 minutes prior to serving.