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Creamy Tahini Spaghetti Squash with Kale

Creamy tahini spaghetti squash with kale, broccoli, zucchini, and pumpkin seeds. This clean and cozy meal is paleo, vegan, low-FODMAP, and so satisfying!

Creamy Tahini Spaghetti Squash with kale, zucchini and broccoli - a healthy paleo, vegan meal

I was raised under a carb-loving roof with the mindset that there just had to be something starchy with every meal or else it was considered more of a snack.

When I started eating paleo over seven years ago, my way of easing out of that mindset was through replacing bread, pasta, and white potatoes, with more nutritious sources like root vegetables and winter squash. For me, spaghetti squash has that cozy essence while being fairly low in carbohydrate, and it makes a paleo meal feel more complete. 

Plus, it is crazy-versatile (just take a gander through my spaghetti squash archives for all sorts of recipe inspiration).

Creamy Tahini Spaghetti Squash with kale, zucchini and broccoli - a healthy paleo, vegan meal

In addition to the Crispy Salmon Bowls with Pesto Spaghetti Squash I showed you a few weeks ago, this creamy tahini spaghetti squash of the meals I put on repeat. I typically make it for lunches when I’m not overly hungry and don’t feel a burning desire for animal protein.

This clean yet filling meal is nutritious, easy to whip up any night of the week, but also excellent for meal prep.

Not to mention, you can absolutely you-ify it by customizing it to your heart’s delight (see recipe adaptations below).

Here’s how this whole thing shakes out:

Recipe Prep

We roast a spaghetti squash

While the squash is roasting, we prepare the creamy tahini sauce (which takes about 3 seconds) and sauté the vegetables.

Once the squash has finished roasted and is cool enough to handle, we string it and toss everything together.

We fill up our bowls (or plates) and enjoy a good clean meal!

Recipe Adaptations:

  • Add your favorite seasonal vegetables – cauliflower, bell pepper, mushrooms, tomatoes, bok choy, carrots, cabbage, etc.
  • Swap out the kale for spinach
  • Incorporate your favorite animal protein – chicken, shrimp, or salmon would be great!
  • If you don’t follow a low-FODMAP diet, incorporate a few cloves of garlic into the sautéed vegetables, or add 1 small clove of garlic to the creamy tahini sauce.

Meal Prep:

  • Make the tahini sauce up to 10 days ahead of time and keep in a sealed container in the refrigerator until ready to use.
  • Cook the spaghetti squash up to 5 days in advance.
  • Sauté or roast vegetables to mix into the creamy tahini spaghetti squash up to 3 days in advance.


Creamy Tahini Spaghetti Squash with kale, zucchini and broccoli - a healthy paleo, vegan meal

Creamy Tahini Spaghetti Squash

Yield: 3 Servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Incredibly nutrient-dense plant-based meal loaded with flavor and appeal!


Creamy Tahini Sauce:


  1. Roast the spaghetti squash (follow these instructions if you're new to roasting spaghetti squash).
  2. When the spaghetti squash is almost finished roasting, saute the vegetables and prepare the creamy tahini sauce (instructions below). To do so, heat the avocado oil in a large cast iron skillet (or skillet of choice) over medium heat. Add the broccoli, stir, and cover. Cook until broccoli turns bright green and begins to soften, about 3 minutes. 
  3. Add the zucchini, stir, and cover again. Cook until zucchini has softened but is still al dente, about 2 to 3 minutes. Add the kale leaves, stir, and cover. Cook until kale has wilted, about 1 to 2 minutes.
  4. Once the spaghetti squash has finished roasting, allow it to cool enough to handle, then use a fork to release the "spaghetti" strands. Add the spaghetti squash to the skillet with the vegetables, along with your desired amount of sauce. Stir everything well to combine and continue cooking until any excess water has burned off. Taste for flavor and season with sea salt. 
  5. Serve creamy tahini spaghetti squash with roasted pumpkin seeds.

Make Creamy Tahini Sauce:

  1. Add all ingredients for the sauce to a small blender and blend until combined. Set aside until ready to use. The sauce will thicken as it sits, so if necessary, add some water to thin it out before using it. 
Nutrition Information
Serving Size 1 grams
Amount Per Serving Unsaturated Fat 0g

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Thursday 4th of March 2021

I would like to know the nutritional facts on the creamy tahini spaghetti squash. Thank you


Sunday 31st of January 2021

Can I use olive oil instead of avocado oil?


Monday 1st of February 2021

Hi Danielle,

Yes, absolutely!

Nancy Andrews

Sunday 6th of December 2020

hi - dumb question maybe but you don't say if you eat half or whole thing of the spaghetti squash. I usually do a half. I have grown to love Tahini sauces - is that technically one serving - I work and take lunches needing to cook ahead so making more servings is what I need. Thanks so much, determined to cook more plant based, appreciate it!


Sunday 6th of December 2020

Hi Nancy!

That's not a dumb question at all! It really depends on the size. I'll eat an entire small spaghetti squash or half of a large one :) The tahini sauce can be used on 1 to 2 large spaghetti squash, depending on how saucy you like it. Hope you love the recipe!

Maclean Nash

Thursday 25th of October 2018

This recipe is amazing! It checks the box on comfort food, comes together super quick and I love how versatile it is! I added all the veggies I had in the fridge (mushrooms, celery, carrot, onion) along with the broccoli, and spinach. With the dressing, I omitted the oil and added lemon juice and chili flakes and honestly, I could bathe in that stuff. I will be putting that goodness on everything from now on! Thank you so much, your recipes never disappoint!

Paula Hughes

Monday 24th of September 2018

Julia, this recipe for creamy tahini sauce in spaghetti squash makes me yearn for beef or vegetable stroganoff. Could you make us lactose intolerant people a creamy sauce that could give us that texture and taste with none of the dairy?!? The weather change is making want some of those earthy tastes with mushrooms.... Thanks for the recipes you created so far. This summer I made almost everything you posted! Paula Hughes


Thursday 27th of September 2018

Hi Paula!

I would love to make a dairy-free version of beef stroganoff! Thanks for the suggestion! I'll get on it and post it asap :D

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