easy vegetarian meal – spaghetti squash recipe Vegetarian

Persian Pomegranate and Dill Spaghetti Squash

Persian Pomegranate and Dill Spaghetti Squash

This Iranian-inspired dish is bursting with bright dill flavor. Highlighting the flavorful pillars of Persian food (dill, pomegranate, lemon, pistachio), this dish is unique looks absolutely gorgeous on the plate. Best of all? It comes together in about 10 minutes. The pomegranate seeds lend an especially sweet crunch. Perfect as the main event or as the sidekick to grilled chicken chicken or steak.


3 cups cooked and shredded spaghetti squash

1 tablespoon olive oil

1/2 cup chopped dill (1 large handful)

2 tablespoons lemon juice

1 teaspoon ground cardamom

1 teaspoon honey

2 tablespoons pomegranate seeds

2 tablespoons shelled pistachios, roughly chopped



  1. Heat the olive oil in a skillet over medium heat. Add the cardamom and toast for 30 seconds. Add the honey and lemon juice and stir vigorously.
  2. Add the squash and cook until just hot (about 3 minutes). Turn off the flame and stir in the pomegranate seeds, pistachios and dill. Add salt to taste.

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