April 18, 2017

Spaghetti Squash Pasta with Tahini Sauce | Oil Free, Plant Based, Instant Pot

Spaghetti squash is one of the best ingredients to use for a guilt free pasta dish. Substitute spaghetti squash in any noodle dish for a lighter, healthier and tastier version. Toss it in a simple tomato sauce or make this spaghetti squash pasta with tahini sauce.

Spaghetti Squash Pasta with Tahini Sauce

1 small spaghetti squash, cut in half lengthwise, seeds removed
1 cup filtered water
1 cup fresh green peas
1/4 cup tahini
2 tbsp filtered water
1/4 tsp cayenne pepper
2 garlic cloves, minced
Salt or soy sauce to taste

Serves 2

Place the steamer insert into the Instant Pot and pour in 1 cup of water. Add the spaghetti squash to the pot flesh side up. Set to manual for 10 minutes on high pressure. Don't have an Instant Pot? Place it in the oven at 400 degrees for 45-60 minutes, until fork tender.

Make the sauce by combing the tahini, water, cayenne and garlic together. Add salt or soy sauce to taste.

When the spaghetti squash is finished, release pressure and check the flesh to make sure it's fork tender. A large squash may need more time.

Scoop out the flesh of the squash into two bowls. Divide the tahini sauce and green peas equally, toss and enjoy. If the sauce becomes too thick, add a tablespoon of water or enough to reach the desired consistency. Depending on the size of the spaghetti squash, you may end up with more than you need for two. Save the extra squash and use it in a salad or make more sauce and have this dish again.

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