Spaghetti Squash with Tahini Sauce and Pomegranate “Autumn recipe”

Spaghetti Squash is the absolute trend right now & we are more than happy about that! It is the typical autumn vegetables & as you know… we are always in favor for seasonal cooking! Seasonal cooking allows the consumer to profit from the varieties in locally grown foods & let them tend to rather buy

we are always in favor for seasonal cooking! Seasonal cooking allows the consumer to profit from the varieties in locally grown foods & let them tend to rather buy cheeper local products than globally sourced ingredients.

For us, as we life inthe middle of Europe, Spaghetti Squash is a regional, at the moment, seasonal food & they are flushing the market, so they are not even expensive.

So today we want to show you the classic dish to cook with it – with a little twist ūüėČ

First Step :

  1. Start with cutting your squash into half, deseed it & cut it into Thumb thick stripes like shown below.
  2. Now you want to salt the slices to let the pumpkin sweat out the water & make it extra flavourful ! (you also save some energy as the pumkin needs less energy to cook)
  3. Let it sweat for 10 minutes & pet it dry.
Spaghetti_Pumkin_Tahini_Sauce_Truefoodsblog

Spaghetti_Pumkin_Tahini_Sauce_Truefoodsblog

Second Step

  1. Preheat the oven to 170¬į
  2. Season th pumpkin with Thyme, Rosemary, Curry, Coriander powder, Red Pepper Powder, Ginger slices & Sesame if you please.
  3. Let the Pumkin bake for around 30 minutes.
Spaghetti_Squash_Seasoned_Truefoodsblog

Spaghetti_Squash_Seasoned_Truefoodsblog

Step 3 & Preparing the Sauce

  1. Meanwhile thinly slice the onions and the garlic & the ginger
  2. Heat some coconut oil in a pan & start roasting the cut spices.
  3. Add the coriander powder, and the sesame seeds with it until they are heated through.
  4. Now add the miso paste, the tahini & black pepper before you add the vegetable broth. Stir until everything is combined.
  5. Now add the lemon zest & juice & blend this until smooth & tasty!
  6. Take your squash out & start ripping the flesh with a fork from the skin, so you get a spaghetti texture.
  7. Garnish it wiith pumpkinseeds and pomegranates, as well as fresh parsley and zoodles (zucchini noodles)

Spaghetti_Squash_with_Tahini_Sauce_Truefoodsblog

Spaghetti_Squash_with_Tahini_Sauce_Truefoodsblog


Spaghetti Squash with Tahini Sauce and Pomegranate ‚ÄúAutumn recipe‚ÄĚ

Cook Time: 1 hour

Serving Size: 4

Ingredients

  • Spaghetti Squash 1 Big
  • Salt 1 good pinch
  • Sesame seeds 1 tbsp
  • Rosemary 1 pinch
  • Thyme 1 pinch
  • Red Pepper powder 1 pinch
  • Coriander 1 pinch
  • Tahini 3 tbsp
  • Miso Paste 2 tbsp
  • Vegetable Broth 1 Cup
  • Coriander powder 1 pinch
  • Plack pepper 1 pinch
  • Lemon Juice & zest 1/2 organic
  • Zoodles 1 cup
  • Pomegranate 4 tbsp
  • Pumkinseeds 4 tbsp

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