Paleo Pumpkin Tahini Sauce with Spaghetti Squash and Tahini Chicken

I won’t be telling you much about my Superbowl snacks this year.  Not that I didn’t make any (buffalo cauliflower bites, buffalo hummus, carnitas tacos).  It just seems that I accidentally poisoned Courtney, myself, and all of our guests with said snacks.  Or we all got the stomach bug at exactly the same time, which doesn’t seem likely.  Regardless, we all woke up feeling sicker than the Seahawks, not a food blogger’s proudest moment.  I have absolutely no desire to think about anything we ate that night.  In fact, I may be cured forever of my Frank’s Red Hot addiction.  And let’s be honest (hey, I’ve never been accused of not being honest), you definitely wouldn’t want to see the “after” pictures, even if I’d thought to take them.

So, ah, anyways, what a game!  Seriously, though, how much more exciting was this year’s Superbowl than last?  And I don’t say that just because we got to walk away the World Champion New England Patriots.

So this recipe is one of a couple that I didn’t get around to sharing with you before my big trip. Believe it or not, between packing up my desk at work, packing up my suitcases and getting everything in order to leave the country for six weeks, I only had time to cook dinner, not to write about it.  But we were a big fan of this recipe, so I couldn’t let you miss out!

Paleo Pumpkin Tahini Sauce with Spaghetti Squash and Tahini Chicken

Inspired by The Bacon Princess

Ingredients:
1/3 cup pumpkin pureé
1 cup coconut milk
1/4 cup tahini
1 teaspoon sesame oil
juice from 1 lemon
salt and pepper, to taste
1 spaghetti squash
1/2 recipe tahini chicken

For the spaghetti squash:  Preheat oven to 375°F.  Cut the squash in half lengthwise and scoot out the seeds and fibers.  Sprinkle with salt and pepper and place upside down on a greased baking sheet. Cook for about an hour, or until skin gives under pressure and the inside is tender.  Once cool enough to touch, use a fork to scrape out all of the flesh.  It will come out in spaghetti like strands.

For the Sauce:  Combine all ingredients in a small saucepan.  Bring to a boil, then turn down and let simmer until mixture reaches desired temperature.  Season with salt and pepper as necessary.

To Assemble: Combine spaghetti squash and sauce in a large bowl.  Split among two plates and top with tahini chicken!  Serve with veggies.

Serves 2

Johanna