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Israeli Inspired Spaghetti Squash & Zucchini Sauté

Inspiration: One Green Planet | Serves: 4 | Time: 50 min

Israeli Inspired Spaghetti Squash & Zucchini Sauté

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.

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