Middle Eastern Style Spaghetti Squash
Transform your dinner routine with this vibrant Middle Eastern Style Spaghetti Squash, a wholesome, gluten-free dish that's as flavorful as it is nutritious. Roasted spaghetti squash serves as the perfect canvas for a symphony of warm, aromatic spices like cumin, coriander, smoked paprika, and cinnamon, which are gently toasted for added depth. A creamy tahini-lemon sauce drizzled over the squash adds a tangy richness, while pomegranate seeds and toasted pine nuts provide bursts of sweetness and crunch. Fresh herbs like parsley and cilantro tie everything together, creating a dish that's colorful, satisfying, and perfect for a healthy weeknight meal or a show-stopping side. Ready in under an hour, this dish is an irresistible medley of textures and Middle Eastern-inspired flavors that will delight your taste buds!
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Recipe Information
Ingredients
- 1 medium spaghetti squash
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon ground cinnamon
- 2 cloves garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons tahini
- 1 whole lemon, juiced
- 2 tablespoons water
- 0.25 cup pomegranate seeds
- 0.25 cup toasted pine nuts
Instructions
Preheat your oven to 400°F (200°C).
Carefully cut the spaghetti squash in half lengthwise and scrape out the seeds with a spoon.
Brush the cut sides of the squash with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of salt.
Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 35-40 minutes, or until the flesh is tender and can be easily shredded with a fork.
While the squash is roasting, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Stir in the ground cumin, coriander, smoked paprika, cinnamon, and the remaining 1/2 teaspoon of salt. Cook for an additional 30 seconds to toast the spices. Remove from heat.
In a small bowl, whisk together tahini, lemon juice, water, and a pinch of salt to form a smooth sauce. Adjust the consistency by adding more water if needed.
Once the squash is cooked, let it cool slightly, then use a fork to scrape the flesh into spaghetti-like strands. Transfer the strands to a large mixing bowl.
Pour the spiced olive oil mixture over the squash strands and toss to coat evenly. Add the chopped parsley and cilantro, mixing well.
Divide the seasoned spaghetti squash among serving plates. Drizzle with the tahini sauce, then top with pomegranate seeds and toasted pine nuts for garnish.
Serve warm and enjoy your Middle Eastern Style Spaghetti Squash!
Nutrition Facts
Calories |
1342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.4 g | 140% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 12.8 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 3788 mg | 165% | |
| Total Carbohydrate | 88.6 g | 32% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 33.3 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2620 mg | 202% | |
| Iron | 10722.6 mg | 59570% | |
| Potassium | 1768 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
