Fall Vegetable Baked Spaghetti With Pumpkin Tofu Ricotta

• For the vegetables:
• 1 tbsp Extra Virgin Olive Oil
• 1 lb Brussel Sprouts, end removed and finely sliced
• 2 cups Cubed Butternut Squash (about 1/2 a medium squash)
• 5 oz bag Baby Spinach (about 3-4 cups)
• 1/2 tsp Salt
• Pepper, to taste
• For the Pumpkin Tofu Ricotta:
• 16 oz Extra firm Tofu, drained and pressed
• 1/2 cup Oasis Roasted Garlic Hommus
• 1/4 cup Pumpkin puree
• 1/4 cup Nurtritional yeast
• 1/2 tsp dried Sage
• 1/2 tsp Salt
• Pepper, to taste
• For the baked Spaghetti:
• 12 oz whole grain Spaghetti
• 32 oz jar of Pasta Sauce
• 2 1/2 cups Water

Step 1
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.)

Step 2
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.

Step 3
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.

Step 4
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.

Step 5
Top with vegetable mixture, then sprinkle small handfuls of the "ricotta" evenly on top. Season with a dash of salt and pepper.

Step 6
Bake for 40 minutes. Remove from oven and allow pasta to "set" for 15 minutes prior to serving.