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Fall Vegetable Baked Spaghetti with Pumpkin Tofu Ricotta
HUMMUSAPIEN16Ingredients
80Minutes
320Calories
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Ingredients
US|METRIC
7 SERVINGS
- 1 Tbsp. olive (extra virgin)
- 1 lb. brussels sprouts (end removed and finely sliced)
- 2 cups butternut squash (cubed, about ½ a medium squash)
- 5 oz. baby spinach (about 3-4 cups)
- 1/2 tsp. salt
- pepper (to taste)
- 16 oz. extra firm tofu (drained and pressed)
- 1/2 cup hummus (roasted garlic, I used my favorite local Oasis hummus)
- 1/4 cup pumpkin puree
- 1/4 cup nutritional yeast
- 1/2 tsp. dried sage
- 1/2 tsp. salt
- pepper (to taste)
- 12 oz. whole grain spaghetti (uncooked)
- 32 oz. pasta sauce (jar of, I used local Carfagna's gourmet pasta sauce)
- 2 1/2 cups water
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NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories320Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol<5mg1% |
Sodium1020mg43% |
Potassium1230mg35% |
Protein20g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate40g13% |
Dietary Fiber13g52% |
Sugars14g |
Vitamin A180% |
Vitamin C120% |
Calcium60% |
Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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