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.