Creamy Tahini Spaghetti Squash Salad, the perfect recipe made with Squash, Peppers, Microgreens, and a delicious Lemony Creamy Homemade Tahini Dressing. This recipe is Vegan, Gluten Free, Egg Free, Dairy Free, Oil and Mayo Free, Nut Free, YET packed with flavor, texture, and lots of goodness!
1 Medium Spaghetti Squash
1 Medium Red Bell Pepper
1/4 Cup Tahini Paste
1/2 Cup Filtered Water
1 Garlic Clove
Salt & Pepper to taste
Microgreens for garnish
Slice the Spaghetti Squash in half, lengthwise.
Scoop out the seeds and most inner layer
Roast in the oven at 400°F for 40 minutes or until lightly browned on the outside.
Dice the Red Bell Pepper and set aside.
Combine the Tahini, Water, Lemon, Garlic & Spices and set aside.
Remove the Spaghetti Squash from the oven and allow to fully cool off before scraping out the strands from the sides of the squash.
Add the Spaghetti, Tahini, and Diced Red Bell Pepper to a bowl and mix well.
Salt and pepper to taste.
Place the salad back into the Spaghetti Squash Shells.
Garnish with Microgreens and Enjoy! tried this recipe? don't forget to drop a comment and photo below!