spagetti squash with quinoa vegan healthy vegan food vegan recipe

Spaghetti squash with quinoa



  • 1/4 cup tri-color quinoa
  • 1 spaghetti squash


  • 2 1/2 tbsp raw tahini
  • 4 tbsp lemon juice
  • 2 minced garlic cloves
  • a pinch of salt
  • a pinch of smoked paprika 
  • a pinch of cayenne pepper
  • a pinch of cumin 
  • 4 tbsp of water (for desired consistency)


  • 1 avocado
  • cranberries
  • sesame seeds


Preheat oven at 450ºF. Cut the spaghetti squash in half lengthwise, remove all the seeds, spread a bit of avocado oil on the top of the spaghetti squash, and place it on an oven tray covered with parchment paper. Put the tray in the oven for about 50 min. After 50 minutes, remove the tray from the oven and with a fork scrape out the spaghetti squash. Place the spaghetti squash back in the oven for another 10-15 minutes (until cooked).

While the spaghetti squash is cooking, combine 1/2 cup of water with 1/4 cup of quinoa and bring the water to a boil over medium-high heat. When the water is boiling, lower the heat to a simmer and put the lid on. Cook for 15-20 minutes until the water has been absorbed. Uncover and fluff with a fork.

Mix the spaghetti squash and the quinoa in a bowl.

For the dressing, mix all the ingredients together and then add the resulting sauce on the top of the spaghetti squash and quinoa.

Finally, add the toppings.

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