Creamy "Caesar" Spaghetti Squash by @starinfinitefood

58 min

4 servings

🎃

1

Spaghetti squash

🫒

1 tbsp

Olive oil

🧂

0.5 tsp

Salt

🥣

180 ml

Greek yogurt

🌱

120 ml

Tahini

🍁

1 tbsp

Maple syrup

🍋

2 tbsp

Lemon juice

🫒

2 tbsp

Capers

🧃

1 tsp

Caper juice

🌼

1 tsp

Dijon mustard

🧄

2 tsp

Garlic

🌿

1 tsp

Dried oregano

⚫

0.25 tsp

Pepper

🧀

240 ml

Parmesan cheese

💧

5 tbsp

Water

🥬

65 g

Kale

🥜

Pistachios

🧅

Red onion

  1. Preheat

    Preheat oven to 400.

  2. Drizzle
    • Olive oil
    • Salt

    Drizzle olive oil over the bottom of the sheet pan then sprinkle with salt.

  3. Add
    • Spaghetti squash

    Add the squash face down and rub it along the bottom of the sheet pan.

  4. Place
    • Spaghetti squash

    Place it in the oven for 35-40 minutes.

  5. Add
    • Greek yogurt
    • Tahini
    • Maple syrup

    While the squash is roasting, make the dressing: add all of the dressing ingredients to a bowl and whisk to combine.

  6. Massage
    • Kale
    • Olive oil
    • Salt

    Massage the kale: add the kale to a bowl with the olive oil and some salt, and use your hands to massage it.

  7. Place
    • Spaghetti squash

    Use a fork to remove the strands of squash from the inside of the squash and place them into a bowl.

  8. Add
    • Kale
    • Parmesan cheese
    • Spaghetti squash

    Add the kale and Parmesan cheese to the bowl with the squash and toss to combine.

  9. Add
    • Spaghetti squash
    • Kale
    • Parmesan cheese

    Add the dressing and toss until well combined.

  10. Serve
    • Parmesan cheese
    • Pistachios
    • Red onion

    Serve the squash on a plate, then top with more Parmesan, pistachios, red onion and pepper.

Creamy "Caesar" Spaghetti Squash by @starinfinitefood

58 min

4 servings

🎃

1

Spaghetti squash

🫒

1 tbsp

Olive oil

🧂

0.5 tsp

Salt

🥣

180 ml

Greek yogurt

🌱

120 ml

Tahini

🍁

1 tbsp

Maple syrup

🍋

2 tbsp

Lemon juice

🫒

2 tbsp

Capers

🧃

1 tsp

Caper juice

🌼

1 tsp

Dijon mustard

🧄

2 tsp

Garlic

🌿

1 tsp

Dried oregano

⚫

0.25 tsp

Pepper

🧀

240 ml

Parmesan cheese

💧

5 tbsp

Water

🥬

65 g

Kale

🥜

Pistachios

🧅

Red onion

Preparation Steps

  1. Step 1/10

    Preheat oven to 400.

  2. Step 2/10

    Drizzle olive oil over the bottom of the sheet pan then sprinkle with salt.

    🫒Olive oil
    🧂Salt
    🍳Sheet pan

  3. Step 3/10

    Add the squash face down and rub it along the bottom of the sheet pan.

    🎃Spaghetti squash
    🍳Sheet pan

  4. Step 4/10

    Place it in the oven for 35-40 minutes.

    🎃Spaghetti squash
    🍳Sheet pan

  5. Step 5/10

    While the squash is roasting, make the dressing: add all of the dressing ingredients to a bowl and whisk to combine.

    🥣Greek yogurt
    🌱Tahini
    🍁Maple syrup
    🍋Lemon juice
    🫒Capers
    🧃Caper juice
    🌼Dijon mustard
    🧄Garlic
    🌿Dried oregano
    🧂Salt
    ⚫Pepper
    🧀Parmesan cheese
    💧Water
    🥣Bowl
    🥄Whisk

  6. Step 6/10

    Massage the kale: add the kale to a bowl with the olive oil and some salt, and use your hands to massage it.

    🥬Kale
    🫒Olive oil
    🧂Salt
    🥣Bowl

  7. Step 7/10

    Use a fork to remove the strands of squash from the inside of the squash and place them into a bowl.

    🎃Spaghetti squash
    🍴Fork
    🥣Bowl

  8. Step 8/10

    Add the kale and Parmesan cheese to the bowl with the squash and toss to combine.

    🥬Kale
    🧀Parmesan cheese
    🎃Spaghetti squash
    🥣Bowl

  9. Step 9/10

    Add the dressing and toss until well combined.

    🎃Spaghetti squash
    🥬Kale
    🧀Parmesan cheese
    🥣Bowl

  10. Step 10/10

    Serve the squash on a plate, then top with more Parmesan, pistachios, red onion and pepper.

    🧀Parmesan cheese
    🥜Pistachios
    🧅Red onion
    ⚫Pepper
    🍽️Plate

Composition

Ingredients

Types

Vegetables, Oils, Spices, Dairy, Condiments, Sweeteners, Fruits, Other, Nuts

Ingredients

Spaghetti squash, Olive oil, Salt, Greek yogurt, Tahini, Maple syrup, Lemon juice, Capers, Caper juice, Dijon mustard, Garlic, Dried oregano, Pepper, Parmesan cheese, Water, Kale, Pistachios, Red onion

Notes

Spaghetti squash (halved widthwise and seeds removed), Olive oil (for drizzling over the squash, for massaging the kale), Salt (for the squash, for the dressing), Greek yogurt (for the dressing), Tahini (for the dressing), Capers (chopped), Garlic (minced), Pepper (for the dressing, for topping), Parmesan cheese (or nutritional yeast, for the dressing), Water (4-6 tbsp to thin the dressing), Kale (shredded), Pistachios (for topping, no amount given), Red onion (chopped, for topping)

Allergens

Gluten, Milk, Sesame, Mustard, Tree nuts

Dietetics

Dietary regimen

Pescatarian, Egg-Free, soy-free, Vegetarian, Gluten-Free

Calories

420 kcal

Macro nutrients

Protein: 17g, Carbohydrates: 28g, Fat: 28g, Fiber: 6g, Sugars: 8g

Nutritional Information

Minerals

Calcium: 320mg, Iron: 2.5mg, Magnesium: 70mg, Potassium: 550mg, Sodium: 680mg

Vitamins

Vitamin A: 350µg, Vitamin C: 25mg, Vitamin K: 120µg, Folate: 30µg

Preparation

Time Information

Preparation

20 minutes

Cooking

38 minutes

Overall

58 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

Sheet pan, Fork, Bowl, Whisk, Plate

Appliances

Oven

Type

Type

Type Of Dish

Main Course, Salad

Occasions

Everyday Meal, Meal Prep, Healthy Lunch Or Dinner

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

American, Mediterranean

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Tender, Crisp, Crunchy

Flavors

Savory, Tangy, Creamy, Garlicky, Nutty, Briny

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 3-4 days (store in an airtight container,dressing may thicken, add a splash of water before serving), freezer : not recommended (squash texture and yogurt-based dressing do not freeze well)