Step 1

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Place the wedges of red onion on a baking tray, drizzle in the 1/2 tbsp olive oil and bake in the oven for 15 minutes.

Step 2

After 15 minutes of baking take the baking tray out and lay the butternut squash noodles out evenly on the tray. Return to the oven and bake for another 8-10 minutes until the noodles are tender.

Step 3

In a blender or nutribullet container combine all of the ingredients for the tahini lemon sauce and blend until completely smooth. You may need to add a splash more water if the sauce is too thick.

Step 4

In a bowl combine the butternut squash noodles, red onion, parsley and pine nuts. Pour the sauce overtop and toss until the pasta is well coated before adding in the arugula, za'atar and salt and toss until everything is mixed together. Serve.