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.