Dinner for 6

Fall Vegetable Baked Spaghetti

Name: Fall Vegetable Baked Spaghetti
Total time: 80 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 tbsp extra virgin olive; 1 lb brussels sprouts; 2 cups cubed butternut squash; 5 oz bag baby spinach; 1/2 tsp salt; pepper (optional); 16 oz extra firm tofu; 1/2 cup roasted garlic hummus; 1/4 cup pumpkin puree; 1/4 cup nutritional yeast; 1/2 tsp dried sage; 1/2 tsp salt; pepper (optional); 12 oz whole grain spaghetti; 32 oz jar of pasta sauce; 2 1/2 cups water

Roasted fall vegetables and pumpkin tofu ricotta layer with spaghetti and sauce, then bake into a hearty casserole.

$2.35per serving $$

80 minstart to table

6servings

American Vegetarian Vegan Dairy-free Kid-friendly Budget Family Dinners Fall

Ingredients

1 tbsp extra virgin olive
1 lb brussels sprouts
2 cups cubed butternut squash
5 oz bag baby spinach
1/2 tsp salt
pepper (optional)
16 oz extra firm tofu
1/2 cup roasted garlic hummus
1/4 cup pumpkin puree
1/4 cup nutritional yeast
1/2 tsp dried sage
1/2 tsp salt
pepper (optional)
12 oz whole grain spaghetti
32 oz jar of pasta sauce
2 1/2 cups water

Steps

Heat the oven to 425 F and toss Brussels sprouts, squash, spinach, oil, salt, and pepper on a large baking sheet.
Roast the vegetables for 25 minutes, stirring once, then stir in the spinach and roast for 2 more minutes.
Mash tofu with hummus, pumpkin puree, nutritional yeast, sage, salt, and pepper in a large bowl.
Layer uncooked spaghetti, pasta sauce, water, roasted vegetables, and tofu mixture in a greased 9-by-13-inch baking dish.
Cover the dish tightly with foil and bake at 425 F for 35 minutes, then uncover and bake for 10 minutes.

Main ingredient on sale this week? See what to make with tofu on sale.