Spaghetti Squash with Roasted Tomatoes & Tahini Cilantro Lime Sauce


Terry brought home a cute, little spaghetti squash recently. Normally we make a Santa Fe type dish with black beans and peppers and spinach. I thought I would try something different.


A friend had given me some super sweet sungold cherry tomatoes and I wanted to incorporate them. I also had some cilantro that needed using up. I also wanted a filling meal instead of just baked squash with veggies and liked the idea of having some “beef” crumbles.


Spaghetti Squash with Roasted Tomatoes & Tahini Cilantro Tahini Sauce

1 small spaghetti squash
1 tbsp of olive oil
1 clove of garlic, minced
1 medium zucchini, halved lengthwise & thinly sliced
1 large poblano pepper, roughly chopped
2 large handfuls of spinach, roughly chopped
1/2 cup of beef crumbles (I used Beyond Meat), or protein of choice
2 tbsp of gluten-free bread crumbs (optional)
1 tbsp of coconut aminos (or soy sauce)
1/2 tsp each of salt, pepper & paprika

2 large handfuls of cherry tomatoes, baked at 300 for 10 minutes (or raw)

Start by baking your squash. I cook mine ahead of time so it’s just ready for me when I want it. Pierce some holes in it with a fork and bake it for 35-45 minutes at 400 degrees. Then cut it open, scoop out the seeds and pull out the strands and set aside. I kept the shell to serve it in as a cute boat – you could also discard and just serve it on a plate.

Heat a wok on medium heat. Add the olive oil, garlic & zucchini and sautée until the zucchini softens (3-5 minutes). Then add the poblano pepper and cook for a few minutes. Add your protein, cooking an additional 3-5 minutes. Finally, add the spinach for a minute until it turns bright green and the remaining ingredients – bread crumbs, coconut aminos/soy sauce and seasoning. Allow it to heat through.

Spoon this mixture into a reserved spaghetti squash shell and top with baked cherry tomatoes.

Tahini Cilantro Sauce
1/2 cup of cilantro
2 tbsp of tahini
the juice of a lime
1/2 tsp of salt
Blend everything together adding splashes of water to help smooth it out. Pour some of the sauce on the prepared squash.

If your’e looking for something a little quicker & easier – you could just skip the sauce & tomatoes.


… but I promise they are worth the effort.


I’m sharing this with Meatless Mondays at The Fit Foodie Mama,  Running on Happy & Foodie Friday at Fit Foodie Mama, Fairyburger, Chocolate Runner Girl & Hello Fit.

18 thoughts on “Spaghetti Squash with Roasted Tomatoes & Tahini Cilantro Lime Sauce

    1. Ah yes – they look a little too close to actual ground beef haha ;p I usually have to cover it in sauce so I don’t have to think about it ;p I like that they are gluten-free & soy-free. I don’t see a lot of protein replacements like that in the fake meat world.

  1. Nice! I like that this is not pretending to be pasta (no matter what they say, spaghetti squash can never replace pasta for me), but is just a fun vegetable dish that looks pretty satisfying to boot!

  2. Thanks for sharing this recipe at the The Plant Based Potluck Party Link Up #10. I love spagetti squash and will try it with real beans instead of crumbles. Love the photos too. Will pin. Nancy A @

  3. I haven’t had spaghetti squash in what feels like EONS and I have to say… It’s because it tends it hurt my stomach. Perhaps it’s because I eat like 3 whole ones in a sitting? LOL!!

  4. This looks like a nice combo! Too bad spaghetti squash and zucchini are over for my CSA T_T The downfalls of eating seasonally. Maybe I will pin it and try it next year.

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