Roasted Spaghetti Squash

1 medium spaghetti squash, halved & seeded

2 tsps extra virgin olive oil, divided

2 tsps dried rosemary, divided

Salt & pepper

Remove the stem from the cauliflower. Place in a nonstick 9”x9” baking pan and set aside.
In a medium mixing bowl, whisk together tahini, olive oils, paprika, garlic powder, chili powder, cumin, coriander, black pepper, salt, and garlic cloves. Let sit for at least 10-15 minutes to allow the flavors to blend.
Pour the tehina sauce over the cauliflower, making sure to coat it completely, including the underside where the stem has been removed. Let sit for an hour or overnight in the fridge to allow the sauce to absorb.
Preheat oven to 400°F.
Coat the cauliflower again with any drippings in the bottom of the pan and bake for an 1 hour to 1 hour and 15 minutes, or until fork tender. Remove from the oven and allow to cool completely. There will be browned drippings on the bottom of the pan. DO NOT DISCARD!
While the cauliflower is cooking, make the tzatziki. Add all of the ingredients to a medium mixing bowl and mix until well combined. Set aside.
After the cauliflower is completely cooled, cut into bite-size florets and pieces and place in a medium mixing bowl. Using a spatula, scrape the browned drippings from the bottom of the baking pan and pour on top of cauliflower. Mix to combine.
Store in an airtight container for up to a week.
To serve, cut the pita bread in half. Layer in the cauliflower, baby spinach and arugula, pickled red onions, and 1 tbsp tzatziki to each half of the pita bread. Garnish with lime zest and a fresh squeeze of lime juice.

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