5 from 1 vote
Baked spaghetti squash recipe with pears, cucumbers, cashews, dried cranberries and avocado in a lovely blue dish.
Baked Spaghetti Squash Platter (Vegan)
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

This Baked Spaghetti Squash Platter is free of gluten, dairy, soy, sugar, corn and eggs. It's the perfect holiday side dish or main meal for your guests.

Course: Main Course, Side Dish
Cuisine: American
Keyword: gluten free, spaghetti squash, platter
Servings: 4
Calories: 213 kcal
Author: Amie
Ingredients
  • 1 large spaghetti squash
  • 1 Tbsp. olive oil extra virgin
  • sea salt to taste
  • freshly ground pepper to taste
  • 1 large cucumber diced
  • 1 large avocado peeled, pitted and mashed
  • 1 whole pear thinly sliced
  • 2 Tbsp. cashews
  • 2 Tbsp. Brazil nuts
  • 2 Tbsp. red onion finely chopped
  • 1 Tbsp. dried cherries (or cranberries)
  • 2 tsp. fresh dill finely chopped
  • 1 tsp. sesame seeds
Tahini Garlic Dressing
  • 1/3 cup tahini
  • 1/4 cup water plus more if needed
  • 1 clove garlic pressed
  • sea salt to taste
  • freshly ground pepper to taste
Instructions
  1. Preheat the oven to 375 degrees F. Prepare a rimmed baking dish or baking sheet with parchment paper and set aside. 

  2. Cut the squash in half lengthwise and scoop out the seeds. Drizzle with the olive oil and sea salt and pepper; lay face up on the prepared baking sheet and roast for 45 minutes or until tender. Remove from the oven; set aside.

  3. Scoop out the 'spaghetti squash flesh' with a fork and lay on a platter. Add all of remaining ingredients around the squash except for the dill and sesame seeds. 

  4. Combine all the dressing ingredients in a small bowl and mix well until creamy. Drizzle over the squash and sprinkle with the dill and sesame seeds. Serve immediately. 

Nutrition Facts
Baked Spaghetti Squash Platter (Vegan)
Amount Per Serving
Calories 213 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 2g13%
Sodium 12mg1%
Potassium 264mg8%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 1g1%
Protein 5g10%
Vitamin A 255IU5%
Vitamin C 5.9mg7%
Calcium 58mg6%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.