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


  1. Start with cutting your squash into half, deseed it, and cut it into thumb-thick strips.
  2. Salt the slices to let the pumpkin sweat out the water. Let it sweat for 10 minutes and pat it dry.
  3. Preheat the oven to 340°F.
  4. Season the squash with thyme, rosemary, coriander powder, red pepper powder, ginger slices, and sesame seeds if you please.
  5. Let the squash bake for around 30 minutes.
  6. Meanwhile thinly slice the onions, garlic, and the ginger.
  7. Heat some coconut oil in a pan and start roasting the cut spices.
  8. Add the coriander powder and the sesame seeds with it until they are heated through.
  9. Add the miso paste, the tahini, and black pepper before you add the vegetable broth. Stir until everything is combined.
  10. Add the lemon zest, juice, and blend this until smooth and tasty.
  11. Take your squash out and start ripping the flesh with a fork from the skin, so you get a spaghetti texture.
  12. Garnish it with pumpkinseeds and pomegranates, as well as fresh parsley and zucchini noodles.

Nutritional Information

Total Calories: 303 | Total Carbs: 49 g | Total Fat: 12 g | Total Protein: 7 g | Total Sugar: 5 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.