** you could also eat over zucchini noodles, brown rice pasta, etc. **
1/2 - 1 cup Tomato Basil Marinara Sauce
Optional: Top each dish with extra chopped basil and a pinch red pepper flakes.
D i r e c t i o n s
Preheat oven to 400F and cook your spaghetti squash rings according to these instructions (Linked here .) I have found roasting in “rings” works best!
While your squash cooks, prepare your filling. Cut your cauliflower into florets, discarding of any thick stems. In a large food processor process your cauliflower into “rice.” Once It resembles rice ( a minute or so of processing), add your garlic, sun-dried tomatoes, basil, and spinach. Process again until everything is combined and resembles one rice mixture.
Once your squash is complete and your noodles have been separated by a fork, add your squash noodles into a large sauté pan. Over a warming heat, begin to mix in your marinara ( amount based on preference .) Add a few pinches sea salt and stir until squash is thoroughly coated and seasoned. Keep warm while you finish your filling.
In a separate large sauce pan , warm a drizzle of olive oil over medium heat. Now add your cauliflower mixture. Add your sea salt and saute about two minutes, stirring frequently. Now add your hummus and your cream cheese. Work the two into the mixture and continue to saute about two minutes more until everything is completely melded together.
Turn off the burner & add half of cauliflower ricotta into the spaghetti squash. Use large tongs or forks to lightly mix the ricotta in. Upon serving scoop the rest of the filling on top of your squash, add a little extra basil, red pepper flakes, and enjoy!