Creamy Tahini Spaghetti Squash
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
3 Servings
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Calories
469 kcal
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Course
Main Course
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Cuisine
American
Creamy Tahini Spaghetti Squash
Description
The recipe begins by roasting a whole spaghetti squash until tender enough to shred into spaghetti-like strands with a fork. Meanwhile, broccoli florets, chopped zucchini, and kale leaves are sautéed in avocado oil until just softened but still retaining some bite and vibrant color. The creamy tahini sauce combines tahini paste with avocado oil and cider vinegar, seasoned lightly with sea salt for balanced acidity and richness.
Once the squash is ready, the strands are mixed into the skillet with the vegetables and tahini sauce, allowing any excess moisture to cook off, which results in a creamy coating that clings to the vegetable strands. The pumpkin seeds add a roasted crunch contrast. The combination is mildly nutty, tangy, and fresh.
This dish is suitable for a light but filling vegan meal or side, with a mix of textures from soft squash, tender-crisp vegetables, and crunchy seeds. It makes use of wholesome ingredients to bring out subtle flavor contrasts between the creamy sauce and fresh produce.
Ingredients
- 1 large spaghetti squash roasted
- 1 Tbsp avocado oil
- 1 large broccoli crown chopped into florets
- 1 medium zucchini chopped
- 4 kale leaves chopped
- 1/3 cup pumpkin seeds roasted
Creamy Tahini Sauce:
- 1/4 cup tahini
- 1/4 cup avocado oil
- 1/4 cup cider vinegar
- 1/2 tsp salt to taste, sea salt
Instructions
- Roast the spaghetti squash (follow these instructions if you're new to roasting spaghetti squash).
- When the spaghetti squash is almost finished roasting, saute the vegetables and prepare the creamy tahini sauce (instructions below). To do so, heat the avocado oil in a large cast iron skillet (or skillet of choice) over medium heat. Add the broccoli, stir, and cover. Cook until broccoli turns bright green and begins to soften, about 3 minutes.
- Add the zucchini, stir, and cover again. Cook until zucchini has softened but is still al dente, about 2 to 3 minutes. Add the kale leaves, stir, and cover. Cook until kale has wilted, about 1 to 2 minutes.
- Once the spaghetti squash has finished roasting, allow it to cool enough to handle, then use a fork to release the "spaghetti" strands. Add the spaghetti squash to the skillet with the vegetables, along with your desired amount of sauce. Stir everything well to combine and continue cooking until any excess water has burned off. Taste for flavor and season with sea salt.
- Serve creamy tahini spaghetti squash with roasted pumpkin seeds.
Make Creamy Tahini Sauce:
- Add all ingredients for the sauce to a small blender and blend until combined. Set aside until ready to use. The sauce will thicken as it sits, so if necessary, add some water to thin it out before using it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Servings
Amount Per Serving
Calories 469 kcal
% Daily Value*
| Serving | 1Serving (of 3) | |
| Calories | 469kcal | 23% |
| Carbohydrates | 26g | 9% |
| Protein | 12g | 24% |
| Fat | 38g | 58% |
| Fiber | 10g | 40% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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