Spaghetti Squash with Tahini Asparagus and Haloumi
You won't miss real spaghetti with this dish. It's addictively yummy and the creaminess of the tahini and haloumi pairs really well with the asparagus and artichokes.
Preparation Time: 10 minutes
Cooking Time: 55 minutes
Serves: 4
Ingredients
1 spaghetti squash
2 garlic cloves
4 tbsp unhulled tahini
Juice of 2 lemons
1/2 cup water
2 bunches of asparagus, stalk ends removed
200g haloumi
100g artichoke quarters
Method
Preheat the oven to 200°C (400°F).
Prick the exterior of the spaghetti squash with a fork, then place in the microwave on high for 2 minutes.
Cut the spaghetti squash in half and place both halves skin side up on a baking tray. Put the tray in the oven for 45 minutes, or until cooked through.
Meanwhile, combine the garlic, tahini, lemon juice and water in a blender. Blitz until it achieves a smooth and slightly runny consistency. Add more water if needed.
When the spaghetti squash is cooked, put on a plate and pop in the fridge to cool for a few minutes.
Place the asparagus on the tray and put in the oven for 10 minutes, or until it can be easily pierced with a knife.
Take the squash out of the fridge and, using a fork, scrape the insides into a large bowl. It should resemble little spaghetti pieces.
Pour the tahini sauce over the squash and mix well.
Heat a dash of olive oil in a large pan over medium heat. Cut the haloumi into 8 slices and place in the pan. Cook for a few minutes on each side, or until golden brown.
Cut the asparagus into quarters and stir through the squash.
Divide the squash mixture between four plates.
Top with the haloumi slices (two per plate) and artichokes. Serve immediately.
Categories
#spaghetti_squash
#tahini
#asparagus
#haloumi
#artichokes
#dinner
#lunch
#main_course
#low_carb
#easy
#winter
#vegetarian
%recipeyum
229345 - 2023-07-17 10:53:16