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.
- 1 large spaghetti squash
- 1 Tbsp. extra-virgin olive oil extra virgin
- sea salt to taste
- freshly ground black pepper to taste
- 1 large cucumber diced
- 1 large large ripe 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
- 2 tsp. fresh dill finely chopped
- 1 tsp. sesame seeds
- 1/3 cup tahini
- 1/4 cup water plus more if needed
- 1 clove garlic pressed
- sea salt to taste
- freshly ground black pepper to taste
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Preheat the oven to 375 degrees F. Prepare a rimmed baking dish or baking sheet with parchment paper and set aside.
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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.
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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.
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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.