Tomatini Spaghetti Squash Pasta

By Chef:  Callie England
Posted: February 15, 2011


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This dish not only makes a great satiating meal for colder months, but it’s also good for transitional raw fooders. It’s half cooked, half raw, but full of flavor!


Tomatini Spaghetti Squash

  • 1 large spaghetti squash (or, two small)
  • .5 C tomatini dressing
  • dash of sea salt
  • 2 tsp of olive oil
  • handful of minced parsley

Tomatini Dressing

  • 7 camparelli tomatoes (camps are about the size of a golf ball, so about two cups)
  • 1/4 C olive oil
  • 2 T apple cider vinegar
  • 1 packet of stevia
  • .5 tsp sea salt (I used black lava salt)
  • 1 packet of stevia (again, you could use any sweetener you prefer)
  • 1 tsp paprika
  • .5 C tahini*


Tomatini Spaghetti Squash

1. Cut spaghetti squash lengthwise – If you have trouble, throw the whole squash in the oven to soften it up a bit. Once squash is split in half, scoop out all seeds.

2. Bake at 350 for about 20 minutes. Keep your eye on the squash, as it may take more or less time to soften up. Once squash feels pliable, pull out of the oven. Let squash cool (or, you’ll burn your fingers like dumbzo me).

3. Taking a large spoon, scoop out the squash (which, will scoop out looking like spaghetti). If you’re unable to scoop out the squash, you’ll need to bake it a bit longer.

4. Once all squash has been scooped out, toss with dressing, olive oil, sea salt and minced parsley.

Tomatini Dressing

1. In a high-speed blender, blend all ingredients until smooth. Store in a glass container for about 4-5 days


* I use my homemade tahini, which I feel provides a more authentic taste than the store bought kind (however, store bought will work just fine). To make my tahini, I simply blend 1/2 black, 1/2 white sesame seeds, olive oil and sea salt until smooth. I then store it in a glass jar in the refrigerator.