Italian Squash Noodles

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This is by far my favorite Italian pasta I’ve made! So delicious + no heartburn afterwards from the acidity of canned or jarred tomato sauce. All natural ingredients to feed your body with the nutrients + minerals it needs. Did I mention it’s vegan? Yum!

Ingredients:

For the sauce:
2 tbsp “Nia’s Italian Seasoning Mix”
2 tbsp olive oil
1 tbsp walnut oil (or other oil of choice)
1 tbsp Bill Bragg’s amino acids

For the noodles:
1 large butternut squash, peeled, bulb removed + spiralized
Olive oil
1 heaping handful sun-dried tomatoes (not in oil)

Essentials:
Spiralizer
Julienne peeler
Kitchen scissor

Instructions:

1. watch this video –> How to Spiralize Butternut Squash
2. in a large mixing bowl, whisk together your sauce ingredients until blended + set aside
3. now that you’ve made your sauce + watched that very informative video by the beautiful @Inspiralized, we can get to making noodles with your Spiralizer
4. cut the bottom bulb off the butternut squash + save it for the next recipe I have coming for you all
5. cut your remaining piece of squash in half
6. peel the skin off of both
7. prepare your Spiralizer + start making noodles!
8. cut your noodles with a kitchen scissor to make them a nice length
9. heat a large pot to medium heat
10. drizzle a bit of olive oil + sautée your noodles until wilted
11. toss the noodles in the sauce while still in the pot
12. add your sun-dried tomatoes
13. serve + eat slowly, this is the only way to enjoy this

Tastes better than pasta, people won’t believe the noodles are veggies!!

Serves:

4

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This my friends is what it looks like as next day leftovers for lunch, tasted even better. Can you believe that?! xo

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