I saw this recipe in the William Sonoma catalog and this is what I did…
Al Dente Squash Pasta ~
- 1 T Coconut oil
- 1/2 butternut squash, peeled and sliced thin in the cuisinart
- 4 zucchini put through the spirooli raw noodle maker
- Mung bean sprouts
- Red pepper flakes
- Salt pepper
- Fist full of chopped parsley
- Fist full of chopped cilantro
- Parmesan cheese to taste – grated or sliced thin
Lemon thyme dressing ~
- Olive oil
- Lemon juice
- Fresh Thyme and oregano leaves
Take the thin slices of squash out of the cuisinart bowl and slice into julienne size. I did it fast and was not perfect about it.
Melt the coconut oil in a hot skillet.
Add butternut squash and sauté/cook for 7 – 9 minutes.
Add red pepper flakes, salt, pepper to taste.
Add zucchini and sauté until warm and the green color pops, this will take about 4 minutes and the squashes will be al dente.
Add the sprouts, parsley, cilantro and combine until heated through.
Add the cheese. Stir until it all looks slightly glossy. Remove from heat.
Combine dressing ingredients to taste. I added water to thin out the oil and flavors because I wanted it to taste mild. Drizzle on top.
Hillary and I just loved it. It was a wow with a little piece of Nadia’s buckwheat bread which I can’t get enough of. We filled a Chinese to go carton and drizzled a tiny bit of dressing over the top for Hillary to take home…she was so happy!