My favorite ingredient lately.
And it’s no secret here.
I’ve talked about tahini for a few years with all of you but in case you new here, tahini is just like peanut butter but instead of peanuts it’s made from sesame seeds. Tahini is high in calcium and super creamy, which makes it perfect for a dressing. And that’s exactly what this recipe is all about! I drizzled lots of freshly squeezed lemon juice and mixed it with tahini, then I drizzled that creaminess on top of roasted spaghetti squash and quinoa with a little bit of fresh parsley and almonds. How delicious does that sound to you?
Sounds pretty darn delicious to me. And did I mention it’s anti-inflammatory?
Let me show you how it’s done.
I’m seeing so much spaghetti squash in stores lately! I usually only make this squash in the fall but since I’ve been seeing it pop up everywhere, I thought it would be fun to make a spring recipe for you. Am I the only one who’s seeing spaghetti squash everywhere? I hope not! I hope your food store is stocking up on it, as well, so that you can make this yummy recipe tonight.
It’s easy to make and the flavor is screaming SUMMER! Think freshly squeezed lemon juice mixed with fresh parsley and lemon zest. Does that not make you want to dive in? I’ve been digging this combo for years in the spring; there’s something about fresh herbs and lemon juice/zest that just lights up my mouth and makes me smile. It’s an ideal dish for warm weather. Eating al fresco? Perfect. You can serve this dish for dinner parties or for an easy weeknight meal.
If you haven’t tried this parsley-lemon combo, you’re missing out so I highly recommend you hop on over to the food store and serve up this baby soon. Heck, call your neighbors and have an outdoor dinner party this weekend to kick off summer. Good food, good people, good weather? Yes yes yes. Check!
This recipe is tasty on its own as a main dish or you can serve it as a side dish alongside my Fabulous Lemon Basil Millet Burgers with Mango Salsa and Cumin Cashew Sauce. Now, that’s a menu that will blow away any dinner party. Trust me.
And when you’re food shopping, try your best to buy everything organic. Here’s why I eat organic: The Benefits of Eating Organic.
- 1 large spaghetti squash (2-3 lbs.)
- 2 Tbsp. extra-virgin olive oil (or avocado oil)
- Sea salt and freshly ground pepper, taste
- ½ cup quinoa (uncooked)
- 1 cup filtered water
- 1 Tbsp. finely chopped fresh parsley
- 2 Tbsp. sliced almonds
- 1 tsp. lemon zest (or orange zest)
- ⅓ cup tahini (well-stirred)
- Juice of 2 large lemons
- 3 Tbsp. filtered water
- Preheat oven to 400 degrees F. Prepare a large rimmed baking sheet with parchment paper.
- Slice the spaghetti squash in half lengthwise, scoop out and discard the seeds and drizzle the olive oil over the squash. Rub the oil with your hands to coat the entire squash (both halves) and sprinkle with sea salt and pepper.
- Place the squash face down and roast for 40-45 minutes or until the squash is fork tender.
- Meanwhile, cook the quinoa on the stove top with 1 cup of water. Cover and cook for 15 minutes or until the quinoa is fluffy. Then remove from the heat and set aside to cover until ready to use.
- Remove the squash from the oven and use a fork to pull the 'spaghetti' strands out of the squash.
- Arrange the spaghetti squash on a serving platter with the quinoa, parsley, almonds and lemon zest.
- In a small bowl, whisk or mix the tahini, lemon juice, water, sea salt and pepper and drizzle over the squash and quinoa. Season to taste with sea salt and pepper and serve immediately.