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!
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).
Want More Healthy Plant-Based Recipes?
Check out these:
- Spicy Turmeric Twice Baked Potatoes
- Creamy Vegan Vegetable Minestrone Soup
- Vegan Black Bean and Cilantro Quesadillas
- or my CLEAN EATING Cookbook with 75+ plant-based recipes made with clean, real food ingredients just like this one that you will love!
Did You Make This Recipe?
I'd love to hear about it! Please give it a rating and leave a comment below...it would make my day! 🙂
Spaghetti Squash Pasta with Creamy Cilantro and Lime Tahini Sauce
Ingredients
For the spaghetti squash pasta:
- 1 large organic spaghetti squash
- 1 teaspoon 100% pure avocado oil
For the sauce:
- 1/2 cup organic tahini
- 1/2 cup water (filtered/purified) (filtered/purified)
- 1/3 cup organic fresh cilantro
- 1 tablespoon organic lime juice (freshly squeezed)
- 1/2 teaspoon Himalayan pink salt
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Prepare a cookie sheet lined with parchment paper, then set aside.
Prepare the spaghetti squash:
- Cut the spaghetti squash in half from the top to the bottom.
- Scrape out all the seeds from the inside of the squash with a spoon.
- Rub or brush the avocado oil in the middle cavity of the squash and along the rim/inner edge of the squash, then sprinkle with a few pinches of Himalayan pink salt and ground black pepper.
- Place the squash onto the prepared cookie sheet and bake at 350 degrees Fahrenheit for approximately 45-50 minutes.
- Remove from the oven and allow the squash to cool enough to handle it with an oven mitt.
- Using a fork, scrape out the inside of the squash into pasta-like strands.
- Transfer the cooked spaghetti squash pasta to a medium-sized mixing bowl.
Prepare the sauce:
- While the spaghetti squash is cooking, add all ingredients for the sauce 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 to make the sauce thicker or thinner.
- Taste and adjust the seasonings to your preference.
Assembly:
- Pour the sauce over the spaghetti squash pasta and gently toss it until it's evenly distributed.
- Garnish with freshly chopped cilantro.
Recipe Notes
Nutrition Information
Hi, I'm Karielyn! I'm the published cookbook author of CLEAN DESSERTS and content creator of The Healthy Family and Home website since 2012. I specialize in creating easy, healthy plant-based recipes that are gluten-free + vegan (with a heavy focus on Medical Medium® compliant) and made with clean, real food ingredients that you can feel good about eating.
Rose Martine says
You are AMAZING! Thank you thank you thank you so much for this. I was considering doing the same thing and you’ve just made the task a lot less daunting.
Karielyn Tillman says
Hi there Rose! Thanks so much and I hope you enjoy the recipe! 🙂
Mark Webber says
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!
Karielyn says
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 🙂
Erica says
Thank you so much for this recipe....I just made it and turned out amazing!
Karielyn says
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 🙂