It’s true…comfort food can be good for you. We’ve partnered with our favorite food blogger at Sprinkle of Green for a recipe that puts a healthy twist on hearty pasta. It’s all part of this summer’s celebration of a balanced lifestyle. Enjoy!
- 1 spaghetti squash
- ¼ teaspoon cinnamon
- 1 tablespoon coconut oil
- Sprinkle of salt + pepper
- 1 large broccoli, cut into florets
- 1 large carrot, chopped
- 1 red onion, cut into half moons
- ½ teaspoon cumin seeds
- ¼ teaspoon mustard seeds
- 1 can cannellini beans, drained and rinsed
- ¼ cup almonds, roughly chopped
- 1 garlic head, roasted*
- 120 ml tahini
- 2 limes, juiced
- 2 teaspoons apple cider vinegar
- 2 tablespoons tamari
- 3 tablespoons water
- ¼ teaspoon cinnamon
- 1 teaspoon coconut sugar (optional)
Preheat your oven to 400ºF and place whole squash and foil-wrapped garlic inside for about 10 minutes, to soften it and make it easier to handle.
Carefully remove squash from the oven and when it’s cool enough to handle cut in half lengthwise and remove the seeds. Rub the cinnamon, salt, pepper and 1 tablespoon coconut oil onto the squash halves and place them in a baking tray face down.
Bake in the oven for about 40 minutes. It’ll be ready when the skin is a bit browned and the flesh is soft. Remove squash from the oven and let cool slightly, cut part facing up.
- While squash cools, boil some water in a steamer pan and place a steamer basket on top with your onions, carrots, and broccoli. Steam until tender but not too soft, about 3-5 minutes.
- While the broccoli steams, add your cumin and mustard seeds to a small pan on high heat and toast, tossing frequently, for about 1 minute. Add your cannellini beans, salt, and pepper and reduce the heat to medium. Toss together until the beans have been warmed through.
- To make the sauce, place your peeled roasted garlic clove into a small bowl and mash with a fork. Add the rest of the ingredients and mix until smooth and creamy.
- When the squash is cool enough to handle, use a fork and scrape out the fleshy parts, moving your fork from side to side as you move down the length of the squash—that’s the direction the strands are in and will give you the longest “spaghetti”.
- To serve, simply place the spaghetti squash in a bowl and add your carrots, broccoli, and beans. Top with the onions and almonds and drizzle the sauce generously.
*Peel the thin white skin and chop off the top of the garlic head. Drizzle in some macadamia oil and wrap in foil. Place in the oven with your squash and roast for 40 minutes—1 hour until soft. I like to roast 2-3 heads at a time, as they last in the fridge for 2 weeks.
Teffy Perk is a food blogger and creator of Sprinkle of Green. She lives in London and believes in nourishing, fuss-free food.