Butternut Squash "Spaghetti"

Pasta:

1-2 butternut squashes with a generous neck
6 tbsp extra virgin olive oil
2 tbsp Italian seasoning
1 1/2 tsp salt

Sauce:

1 cup sun-dried tomatoes
2 cloves
garlic
1/4 cup chopped red onion
1/2 cup chopped fresh basil
1 cup pitted olives
2 Tbsp extra virgin olive oil
1 Tbsp apple cider vinegar
1 1/2 Tbsp raw honey
2 Tbsp Italian seasoning
3 plum tomatoes
1 tsp salt

Makes 4 servings


Peel the squash, slice the neck in thin slices using a Saladacco or spiral slicer into thin threads (like noodles) Toss with the evoo and Italian seasoning


For the sauce soak the sun-dried tomatoes in water until soft (5-15 minutes) Drain and set aside

In a food processor finely chop the garlic, onion and basil. Add the sun-dried tomatoes, olives, evoo, apple cider vinegar, honey and Italian seasoning and blend until well mixed. Set aside.

Cut the tops off the tomatoes. Cut them in half and scoop out the seeds. Cut into pieces and finely chop in pulses but do not blend smooth.

Mix the tomatoes into the sauce gently and spoon over the pasta. Sprinkle with salt.

You may also want to use some Parmesan cheese.

Number of Servings: 4

Recipe submitted by SparkPeople user CMCRISWELL.