This delicious little dish contains eggplant, spaghetti squash, tomato sauce, and beans and takes inspiration from the popular Israeli dish sabich, which in Hebrew is an acronym for a popular dish consisting of salad, egg, and eggplant. This meal is totally vegan, totally filling, and totally easy to make! Not to mention low carb, low fat, and full of healthy nutrients your body will love!
Sabich Spaghetti Squash [Vegan, Grain-Free]
- 1 spaghetti squash
- 1 eggplant
- 1 medium red onion, chopped
- 1 cup cherry tomatoes, halved
- 1/2 jar of your favorite marinara sauce
- 1 can cannellini or chickpeas, drained and rinsed
- 2 tablespoons tahini
- 1 tablespoon olive oil
- 1 teaspoon crushed garlic
- 1/2 juice of a lemon
- 1/2 teaspoon of each: smoked paprika, turmeric, cumin
- Salt and pepper to taste
- Flat leaf parsley or basil, to garnish (optional)
- Cut your spaghetti squash into rings on the short side and place in a microwave safe dish with about an inch of water at the bottom of it. Microwave on high for 15 minutes or until softened. Set aside and allow to cool before handling.
- In a large sauté pan bring 2 tablespons olive oil to a medium heat and add chopped onions. Sauté until soft and browned.
- Add eggplant and sauté until softened.
- Add crushed garlic and lower heat. Sauté a few minutes.
- Add cherry tomatoes cut in half and sauté until they blister and release their juices.
- Add all your seasonings and reduce heat to a low simmer.
- In the meantime, shred your spaghetti squash to get the spaghetti-like strings away from the skin.
- Add spaghetti squash and marinara sauce and beans to the sautéing vegetables and mix well.
- After everything was cooked down together I stirred in 2 tablespoons of tahini to give it a nice creamy taste. I highly recommend it but it’s optional.
- Garnish with fresh flat leaf parsley or fresh basil.