The most delicious way you’ve ever eaten spaghetti squash: Top with tahini and bake until tahini is bubbly! Plus, tips on cutting it in half easily and safely with out cutting off your finger!
1 large spaghetti squash
2 tablespoons tahini
2 tablespoons low-sodium soy sauce
1 tablespoon sesame seeds, toasted if desired
1/4 cup packed basil leaves, torn into bite-sized pieces
Heat oven to 400-degrees-F. Line large rimmed baking sheet with parchment paper for easy clean-up.
Cut spaghetti squash in half. (Use these simple instructions to Easily & Safely Cut Squash.)
Drizzle one squash half with 1 tablespoon tahini. Spray squash half with cooking spray (this helps keep the squash moist when backing and helps the tahini get toasty during backing.) Repeat with other squash half and remaining 1 tablespoon tahini. Place squash halves on baking sheet; loosely just lay a large piece of parchment paper or aluminum foil over top of both halves.
Bake 50-55 minutes (less time for medium or small squashes) until fork slides easily into squash. Using a fork, scrape out squash halves onto a serving platter. Sprinkle with sesame seeds and torn basil. Serve warm, room-temperature or even cold.