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Spaghetti Squash with Tomato Sauce
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Spaghetti Squash with Tomato Sauce

Course Main Course

Ingredients

  • 1 spaghetti squash, cut in half
  • 1 tsp olive oil
  • 1 tsp salt
  • 1 tsp za’atar
  • 1 medium onion, chopped
  • 1 red pepper, chopped
  • 4 cremini mushrooms, sliced
  • 2 cups tomatoes, chopped
  • ½ tsp kosher salt
  • fresh ground black pepper
  • 1 tsp ancho chile powder
  • ¼ cup fresh parsley, chopped
  • cherry tomatoes or vine tomatoes
  • ¼ cup tahini

Instructions

For the Spaghetti Squash

  • Poke the skin of the squash a few times with a sharp knife.
  • Place in the microwave for 3 minutes and cook on high. Remove from the microwave. Once it’s cooled slightly and you can handle it, cut it in half, scoop out the seeds (save them), brush a little olive oil on the inside and season with salt and za’atar, and roast at 375°F on a parchment lined sheet in the oven, cut-side down for about 40 minutes.
  • Remove from oven and scrape the inside with a fork to get spaghetti-like strands.

For the Filling

  • Sautée chopped onion and peppers in a large pan with 1 tablespoon olive oil.
  • Add sliced mushrooms and cook a little longer.
  • Add chopped tomatoes and cook until softened.
  • Season with salt, pepper and ancho chile.
  • Add the spaghetti squash strands to the pan and mix to combine.
  • While making the sauce, place the saved seeds on a lined baking sheet along with the tomatoes, with a little olive oil and roast until the tomatoes are blistered.

To Assemble

  • Spoon the filling back into the squash shells.
  • Top with the roasted tomatoes and a few squash seeds.
  • Drizzle with tahini.
  • Season with salt, pepper and fresh parsley.
  • Optional: serve with crumbled feta or grated parmesan for the non-vegan option.