Spaghetti squash is the delicious and seasonal grain-free alternative to semolina flour spaghetti! In this recipe, the squash is coated in a delightfully tangy tahini sauce and is then sprinkled with pomegranate arils that add literal bursts of flavor and sweetness.
Spaghetti Squash With Tahini Sauce and Pomegranate [Vegan, Grain-Free]
For the Squash:
- 1 large spaghetti squash
- 1 pinch of salt
- 1 tablespoon of sesame seeds
- 1 pinch of rosemary
- 1 pinch of thyme
- 1 pinch of red pepper powder
- 1 pinch of coriander
For the Sauce:
- 3 tablespoons tahini
- 2 tablespoons miso paste
- 1 cup vegetable broth
- 1 pinch coriander
- 1 pinch black pepper
- 1/2 lemon and zest
- 1 cup of zucchini noodles
- 4 tablespoons pomegranate
- 4 tablespoons pumpkin
- Start with cutting your squash into half, deseed it, and cut it into thumb-thick strips.
- Salt the slices to let the pumpkin sweat out the water. Let it sweat for 10 minutes and pat it dry.
- Preheat the oven to 340°F.
- Season the squash with thyme, rosemary, coriander powder, red pepper powder, ginger slices, and sesame seeds if you please.
- Let the squash bake for around 30 minutes.
- Meanwhile thinly slice the onions, garlic, and the ginger.
- Heat some coconut oil in a pan and start roasting the cut spices.
- Add the coriander powder and the sesame seeds with it until they are heated through.
- Add the miso paste, the tahini, and black pepper before you add the vegetable broth. Stir until everything is combined.
- Add the lemon zest, juice, and blend this until smooth and tasty.
- Take your squash out and start ripping the flesh with a fork from the skin, so you get a spaghetti texture.
- Garnish it with pumpkinseeds and pomegranates, as well as fresh parsley and zucchini noodles.