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This recipe is easy, fabulous, and it's fun to make. It's vegan, gluten-free, dairy-free, egg-free, almost totally raw, and can be made totally raw, soy-free, and peanut-free with minor alterations which are noted at the bottom of the recipe.
Peel acorn squash. Slice the very top and very bottom off the squash to make both ends flat and easier to use with "spiralizer" kitchen utensil. Shred into spaghetti-like strands with "spiralizer." I use the World Cuisine A4982799 Tri-Blade Plastic Spiral Vegetable Slicer. Picture shown.
Note, when you get about 1/5 of the way through slicing squash, take off the spiralizer and scoop out the seeds. Then continue slicing the rest of the squash.
Put greens on plate and sprinkle with about 1/2 lime worth of juice. Sprinkle with some of the dressing and top with spiral spaghetti. Top with more dressing and serve.
NOTES & INGREDIENT ALTERNATIVES:
Soy restriction alteration: Use a pinch more of sea salt, 1-2T more water, and a sqeeze more of lime juice.
Peanut restriction alteration: Cashew butter
Note on the peanutbutter:
Truly raw peanutbutter is not that easy to come by as the peanuts are usually roasted, even in the ones you grind yourself at the supermarket. Sometimes, due to ease of obtaining an ingredient or the cost, I will opt for a less than perfect ingredient, which is what I did here. I wasn't inspired enough to make my own, so this recipe is "mostly" raw because of the peanutbutter. If you want a totally raw dish, you need to make your own or search a bit for raw peanutbutter. You could also replace the peanutbutter with raw cashewbutter, which is easier to find.
Note on Dressing:
Dressing should be strong to taste, which is what you want because the greens and the squash are water-based and will knock down flavor and make it more mild. You don't want to wash out the flavor, so it is purposely strong to start. Adjust for your palette if needed.
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