Inspiration: One Green Planet | Serves: 4 | Time: 50 min
Changes: Baked the spaghetti squash; replaced eggplant with zucchini
1 spaghetti squash, cut in half lengthwise and seeds scooped out
2 #zucchini, chopped
1 medium red onion, chopped
1 cup cherry #tomatoes, halved
1/2 jar of your favorite marinara sauce
1 can cannellini #beans, drained and rinsed
2 tbsp tahini
1 tbsp olive oil
1 tsp crushed garlic
1 tbsp lemon juice
1/2 tsp of each: smoked paprika, turmeric, cumin
Salt and pepper to taste
Basil, for garnish
Preheat the oven to 375°F.
Line a baking sheet with parchment and place the squash halves, cut side down, onto the sheet. Bake for about 40 minutes, or until the flesh pulls away in easy strands.
In a large sauté pan bring 2 tablespoons olive oil to a medium heat and add chopped onions. Sauté until soft and browned.
Add zucchini and sauté until softened.
Add crushed garlic and lower heat. Sauté a few minutes.
Add cherry tomatoes cut in half and sauté until they blister and release their juices.
Add all your seasonings and reduce heat to a low simmer.
Add spaghetti squash strands, marinara sauce, and beans to the sautéing vegetables and mix well.
After everything was cooked down together stir in tahini to give it a nice creamy taste.
Garnish with fresh basil.