Vegetarian Summer Squash Spaghetti

No ratings yet

Vegetarian Summer Squash Spaghetti with Corn, Lentils & Fried Halloumi

Course Main Course, Salad

Servings large portions

Calories 536kcal

Cut the summer squash into spaghetti using a julienne peeler, carrot peeler or spiralizer (Save the soft and seedy centre and use it in you morning smoothie or juice). Place the spaghetti in a colander and gently toss it with salt, let the water drain for 15-20 min. Now quickly wash the squash spaghetti in cold water and carefully squeeze and drain the spaghetti free of any excess water, you can pad it try in a kitchen towel to be on the safe side. Place the spaghetti in a bowl.
Cook the lentils according to the directions but add 1 tsp vegetable stock to the boiling water. Add the cooked and drained lentil in the bowl with the spaghetti squash.
If you use fresh corncobs, boil them for 5 min in salty water and use a sharp knife to cut the corn of a long each sides of the cob. Add the corn to the bowl together with coarsely chopped raisins or cranberries.
Make the tahini dressing by stirring all of the ingredients together. This will form a thick paste – now you slowly add a little water until it reached a smooth semi thick texture, close to yoghurt. Gently toss the dressing with all the ingredients in your bowl, easiest to use your hands here.
Slice up the halloumi cheese and fry it on a pan on medium heat until golden. Season to you preference.Serve the spaghetti dish straight away and top it with slices of golden halloumi.