Fall squash: Two ways

I love fall time, especially for squashes. These two varietals, butternut and spaghetti squashes are some of the easiest to use and always delicious. Here is two ways to use them that are not so common! I love both of these dishes and make them often. Enjoy!


Ginger -Scallion Spaghetti Squash:

Place the 1 halved seeded squash in the oven face down with coconut oil on sheet pan in oven 400 degrees for about 20 minutes (trick you can do the other recipe at the same time to use the oven just once and the same cooking sheet)












After roasted go ahead and spread with fork the inside flesh into bowl. This is how it gets its name as it looks like spaghetti. Let cool. Then in a food processor put about 4-5 organic carrots cut, 3 cut an peeled pieces of ginger (or to taste), 4 steams of green onions the white parts. Reserve the green steams for finishing this dish.  Then about 2 tablespoons of Braggs amino acids, sesame oil, rice vinegar and about a 3/4 filtered water. Blend up to a sauce consistency.























Pour mixture (sauce) over the spaghetti squash, mix and top off with a generous portion of sesame seeds and the green onions- Delicious. This is great as a side dish or main course as well! Vegan, healthy and flavorful! A hit in my house.


NEXT: Butternut squash hummus

So easy you will say, “Why don’t I always make my own hummus?”

I’ve been making my own hummus this whole year and loving it. I especially love this spin on the classic. I use the roasted butternut squash and add it to the mix for a fall, hearty, sweet flavor.

This was a small organic butternut squash so ideal for a small amount hummus. All you need is this:

2 cans organic garbanzo beans

Organic Tahini

1/2 an organic Meyer lemon (the best)

drizzle of organic olive oil

All into the food processor and pulse! Go until desired consistency. Sometimes I like it chunky other times creamy- go with what you feel.

Happy Eating!





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