Today I have this super easy Spaghetti Squash Pasta with Creamy Vegan Cilantro and Lime Tahini Dressing made with the dressing I shared in my last post.
It’s really simple to make and once you have the spaghetti squash cooked and ready to go, the sauce only takes about 5 minutes using a Vitamix and dinner is ready!
I love to make different dishes with spaghetti squash pasta, which is a healthier version of traditional spaghetti pasta, and some of my favorite are: Vegan Italian Spaghetti Squash Bake, Spaghetti Squash with Basil and Creamy Cauliflower Alfredo Sauce, and Spaghetti Squash with Creamy Lemon Garlic Sauce.
And, you can make this a lectin-free recipe by substituting the spaghetti squash with shirataki noodles!
Want more healthy meal and entrée recipes? Check out Spicy Turmeric Twice Baked Potatoes, Creamy Vegan Vegetable Minestrone Soup, Vegan Black Bean and Cilantro Quesadillas or my Clean Eating Cookbook with an entire chapter of 20 healthy, clean eating meal and entrée recipes just like this one that you will love!
5 Fast Facts About Spaghetti Squash:*
- excellent anti-oxidant
- contains anti-inflammatory agents
- 1 cup contains 214.1% DV of vitamin A
- 1 cup contains 22.9% DV of fiber
- 1 cup contains 19% DV of magnesium
5 Fast Facts About Sesame Seeds (Tahini):*
- high in calcium at 35% RDA
- excellent anti-oxidant
- lowers cholesterol
- reduces inflammation
- high in phytosterol
5 Fast Facts About Cilantro:*
- contains powerful anti-oxidants
- anti-inflammatory
- helps to remove toxins and heavy metals
- promotes healthy liver function
- helps to control blood sugar
5 Fast Facts About Limes:*
- aids in digestion
- fat burner
- contains more vitamin C than a lemon
- anti-oxidant and antibiotic effects
- extremely alkalizing to the body
5 Fast Fact About Himalayan Pink Salt:*
- contains 84 minerals
- unrefined, unprocessed, raw
- promotes stable pH balance in cells
- controls water levels in the body
- aids digestion and facilitates better nutrient absorption
*These statements have not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.
Tip #1: You can make this a lectin-free dish by substituting the spaghetti squash with shirataki noodles (vegan) or Cappello’s Paleo-Friendly Pasta (not-vegan).
How To Make Spaghetti Squash Pasta
Prep
Inactive
Total
Yield 2 servings
Vegan / Gluten-Free / Paleo-Friendly
Ingredients
- 1 organic spaghetti squash
- 1 - 2 teaspoons 100% pure avocado oil
Instructions
Preheat oven to 350 degrees.
- Cut the spaghetti squash in half, from top to bottom.
- Scrape out all the seeds from the inside with a spoon.
- Rub the avocado oil in the middle cavity of the squash and along the rim/inner edge of the squash.
- Place on a baking pan lined with parchment paper and bake at 350 degrees for approximately 45-50 minutes.
- Remove from the oven and allow to cool enough to handle with an oven mit.
- Using a fork, scrape out the inside of the squash into pasta-like strands.
- Use as a gluten-free pasta replacement in your favorite plant-based recipes.
- Enjoy!
Notes
Get all your organic ingredients delivered straight to your door at up to 25 - 50% off retail by cutting out the middleman and retail markups with a Thrive Market Membership and save 15% off on your first order.
The recipe and photographs for "How To Make Spaghetti Squash Pasta" by Karielyn Tillman of The Healthy Family and Home website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.
Recipe Roundups: Food Bloggers are always welcome to use a photo and a link back to my original post to share on recipe roundups without requesting permission.
Raw Vegan Creamy Cilantro and Lime Tahini Dressing
Prep
Total
Yield 1 cup
Raw / Vegan / Gluten-Free / Dairy-Free / Lectin-Free / Soy-Free / Egg-Free / Oil-Free / Nut-Free / Paleo-Friendly
Ingredients
- 1/2 cup organic tahini
- 1/2 cup filtered/purified water
- 1/3 cup organic fresh cilantro
- 1 tablespoon organic lime juice (freshly squeezed)
- 1/2 teaspoon Himalayan pink salt
Instructions
- Add all ingredients to a Vitamix and blend until it is well combined and creamy, using a tamper if needed.
- Adjust the amount of water for your desired consistency.
- Adjust seasonings to your preference.
- Store in an air-tight BPA-free container in the refrigerator.
- Enjoy!
Notes
Get all your organic ingredients delivered straight to your door at up to 25 - 50% off retail by cutting out the middleman and retail markups with a Thrive Market Membership and save 15% off on your first order.
The recipe and photographs for "Raw Vegan Creamy Cilantro and Lime Tahini Dressing" by Karielyn Tillman of The Healthy Family and Home website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.
Recipe Roundups: Food Bloggers are always welcome to use a photo and a link back to my original post to share on recipe roundups without requesting permission.
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With honest respect, this came out too bland for me. The cilantro, (my favorite herb), became bitter with the tahini; the lime juice didn’t brighten this up enough at that amount.
Now, I think people should make this recipe as specified and TASTE it first-you might like it.!! If not, try this tweak, (still almost lectin free.):
Since tahini tastes a bit like peanut butter I went a bit toward the Thai peanut sauce route. I added another tbsp of lime juice as I had no lime to zest. I then added about 100mls of coconut milk. (Coconut milk is also bland as it has zero sweetness.). I didn’t want a ‘sweet’ sauce, but to combat the bitterness of the cilantro and the blandness of the coconut milk I had to add something-about a tbsp of honey.. (Honey is one of the few carbs lectin-sensitive people can eat as it contains so few lectins.) This did help brighten up the sauce and started giving it some layers of flavor, but it needed more. I went with a combo of a half tbsp of sriracha, and a heaping quarter tsp of ginger. Almost there! Like almost, (almost), everything, it needed salt. Thai peanut saice uses fish sauce and/or soy. I went just with soy-about 3/4 tbsp since there was already salt in the sauce, anyway.
This came out still fairly mild in flavor believe it or not, but that’s perfect, because speghetti squash is delicious and I didn’t want to overwhelm it. Turned out the combo of the tahini and the coconut milk brought out a nuttiness in the squash. The sauce didn’t taste sweet, but the natural sweatness of the squash was enhanced, as well.
I’m sorry I don’t have more exact amounts. I cook by sight, instinct, and taste so I’m guestimating. (But playing with flavors is part if the fun!)
Honestly, a lot of these recipes look awesome and my Mom and I are looking forward to trying MANY of them. I hope you’re not offended by the tweak. THANK YOU for even taking the time to create the page!
Hi there! Thank you for sharing your thoughtful adjustments and tweaks to the recipe…I’m not offended at all! 🙂
I usually add to the recipe instructions “adjust seasonings to your preference” because I know everyone has different preferences when it comes to salt, spices, etc. So I’m glad to see you worked with additional flavorings to get the recipe where you liked it!
Thank you for trying it out and for taking the time to leave feedback for everyone…I sincerely appreciate it 🙂
Thank you so much for this recipe….I just made it and turned out amazing!
Hi there Erica! I’m so glad to hear that you enjoyed the recipe! Thanks for trying it out and for taking the time to let me know you liked it…I really appreciate it 🙂