I have to apologize first of all for my lack of blog posts the last few months! Between getting back to Canada after spending a year in New Zealand, and starting up a business, it has been a crazy couple of months. I’ll post about my new venture later tonight! 🙂
In the meantime…let’s get to the lovely spaghetti squash. A few months ago a reader asked me to make a recipe for spaghetti squash, and it’s taken me so long- I’m sorry to whoever that was!! I love spaghetti squash so I’m not sure why it’s been so long. This would make a nice little side dish, or if you’re looking for a grain-free main, you could use this as well. I love eating salads made out of spiralized vegetables like zucchini, beets, carrots, and sweet potatoes and spaghetti squash is kind of the same idea but it’s naturally noodle-y!
I love using tahini in dressings and sauces because it’s a healthy source of fat (from sesame seeds) that helps to satisfy. I’m really into using more healthy fats and less grains right now. It’s sometimes hard to feel full and satisfied after just veggie meals, but healthy fats definitely change that!
I’ve included links below of where to find some of the ingredients. iHerb is a great site that I use all the time, and by using my referral links below or entering the code OKO712 at checkout, you can get $5-10 off your order!
Miso-Sesame Spaghetti Squash (makes 2 side portions)
- 500g spaghetti squash, cut in half lengthwise
Preheat the oven to 400 F. Scrape out the seeds from the squash. Drizzle the squash with a little olive oil/coconut oil/avocado oil (whichever you prefer).
Place the squash cute side down on a lined baking tray and cook for 25-30 minutes, until you can pierce a fork from the flesh to the skin.
Using a fork, scrape the flesh from the skin.
- 1/4 cup tahini (Buy here)
- 1/4 cup water
- 1 tbsp miso paste (Buy here)
- 1 tbsp coconut sugar (Buy here)
- 1 tbsp seasoned rice vinegar
- 1 small clove garlic
- Fresh parsley, chopped, for garnish
Place all of the sauce ingredients in a high-speed blender, and blend until smooth.
Toss the dressing with the squash. Garnish with parsley.