raw tahini spaghetti

For Christmas this past year I got a fabulous kitchen gadget, a vegetable spiraler!  I had no idea what it was when I got it but after a little research I realized what a nifty gadget it was. It turns raw vegetables into a spaghetti shape. I love using spaghetti squash instead of wheat pasta and this takes that a step further. For whatever reason it took me until now to actually try this. I don't know why I put it off for so long but now that I've used it, I definitely will continue to do so! It is so fun to use and super easy. This recipe is fabulous. The flavors just explode.

Recipe serves 4. 


  • 4 medium zucchini
  • 4 cups kale (optional)
  • 2 cups tofu (optional)
  • 1/4 cup kalamata olives (optional)
  • 1/4 cup sliced jalapenos  (optional)


  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 2 teaspoons pepper
  • 4 teaspoons agave
  • 2 tablespoons braggs amino
  • 3/4 cup tahini
  • 1 teaspoon dried turmeric
  • 1/2 cup water
  • 1/2 cup nutritional yeast


Cmbine sauce ingredients with a blender or food processor (I used a hand mixer). Make the spaghetti by either using a spiralizer, potato peeler, or julienne peeler. The zucchini only needs to be washed. It is made raw. The tofu is baked with olive oil and s+p at 400° for about 20 minutes. Sauté the kale with olive oil and s+p until greens are wilted. Combine all ingredients and serve. I served this dish at room temperature with some red pepper on top. 

The image above was from leftovers I put together the next day. This time I added feta cheese and had raw kale in there instead of sautéed. Both ways were great! 

You can get the spiraler here.

recipe adapted from Earthsprout