Step 1

Prick the spaghetti squash all over with a fork and then place it in the microwave and cook for 3 minutes. After 3 minutes the spaghetti squash will be tender enough to cut in half. Cut it in half, scoop out the seeds and then return both halves to the microwave cut side up to cook for 7-8 more minutes until tender. Once the spaghetti squash is tender, run the fork gently over the inside to break it into strands.

Step 2

While the spaghetti squash is cooking, in a blender combine the tahini, tomato paste, coconut aminos, garlic, honey (or dates), 2 tsp sesame oil and korean chili powder and blend until smooth.

Step 3

Heat 1 tsp sesame oil in a large skillet on medium high heat. Add in the shredded kale, generously salt it and then leave it to cook for approximately 2-3 minutes until the kale has wilted.

Step 4

Once the kale has wilted add in the sauce and stir together. Add in the water to thin out the thick sauce (you may need to add more water if the sauce is still too thick). Once the sauce is warm, add in the spaghetti squash and toss it with tongs to ensure all of the spaghetti squash noodles are well coated.

Step 5

Once the spaghetti squash is warmed through, garnish with sesame seeds and serve.