Ok so, the tahini sauce turned out greener than expected but don’t let it freak you out!
What exactly is tahini? Well, it’s basically a paste made from ground sesame seeds. I love cooking with it and adding it to my salads.
Tahini is rich in minerals, calcium, vitamins, unsaturated fats (the good kind!) & it has high alkaline mineral content!
I’d been craving spaghetti squash for a while so I decided to try something new and I’m glad I did. One of my favorite snacks to make are roasted chickpeas so I paired them up with the squash along with a new tahini sauce I was experimenting with.
WHAT YOU NEED
FOR THE SPAGHETTI SQUASH
1 spaghetti squash (cut long ways in half, seeded)
1-2 tbps olive oil
kosher salt & black pepper
FOR THE ROASTED CHICKPEAS
2 cups of cooked chickpeas, patted dry
1 handful of cherry tomatoes
3 cloves of garlic
2 tbsp olive oil
kosher salt & pepper to taste
FOR THE GREEN TAHINI SAUCE
2 handfuls of spinach & baby kale mix
2-3 garlic cloves
2 tbsp of tahini (make sure you buy the unhulled, the hulled doesn’t have many of the nutrients)
1/2 tspn kosher salt
the juice of 1 lemon
HOW YOU DO IT
Take your seeded spaghetti squash and drizzle them with olive oil. Sprinkle salt and pepper over them and place them face down on a baking sheet to roast in the oven for 40 min on 400F.
Use another baking sheet to put your chickpeas, tomatoes and garlic on. Drizzle with olive oil, salt and pepper then mix everything up making sure they’re coated evenly.
Place them in the oven along with your squash but pull them out every 10 minutes to shake them up until they’re golden brown and crunchy.
Once done, take both out of the oven and let cool down some. Then take your squash and pull out the flesh with a fork, you’ll see it strings right out like spaghetti!
For the tahini sauce, throw all the ingredients into the blender and pulse until you have a smooth, creamy sauce.
Warm up the sauce in a pan until it’s nice and hot then plate everything up together!
I didn’t expect the sauce to be so vibrant but the whole plate turned out pretty colorful. Also, the tahini sauce could be paired well with some pasta or on some veggie burgers, yum!
If you try it out let me know what you think below.
You can also check out another one of my roasted chickpea recipes here!