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Yield
Serves 2-4 -
Equipment
None
Ingredients
½ butternut squash (spiralized)
1 clove garlic (minced finely)
1 tablespoon olive oil
½ tablespoon coconut butter
1 teaspoon salt
1 teaspoon nutritional yeast (optional)
½ teaspoon basil
Recipe Directions
1. Slice squash very fine (I used a zester to get it incredibly thin).
2. Mix squash with the rest of the ingredients.
3. Leave to marinate on the counter or use the dehydrator to warm thoroughly (about 20 minutes at 110 Fahrenheit).
Harmonylia's Thoughts
By harmonyliaI craved angel hair with olive oil and garlic, and this was what hit the spot.
It took a while to prepare the squash, but it was very much worth it to me.
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Comments
Top voted
RawKidChef
Jul 11, 2010
rachel- Saladacco Spiral Slicer.
harmonylia
Jan 08, 2011
3relefords, I really just enjoy it in simplicity. My favorite preparation is just the squash, oil, fresh garlic and such. It is delicious with the maters and acv, but my favorite way is just as it's written. :)
harmonylia
Aug 01, 2010
Hi Lala, I haven't tried it with a mandolin, and am seriously thinking of getting a saladacco since I love the recipe so much, but if you sliced it finely with a mandolin then julienned it I think it might be thin enough, think of angel hair pasta fine.
All
harmonylia
May 20, 2011
Hi bdcraddock, just to let you know, I salt to taste really so it's more of a suggestion, and it really really depends on the size of your squash, I get quite larger ones for all of us to have, so if you have a smaller then the salt will over power it! I like the taste of the coconut oil, (it's the same as the butter) over olive oil, I am happy you liked it though!
Belinda8471
May 13, 2011
Thank you, iheartveggies! I appreciate the response. I just made this, and it is incredibly tasty! Wow!
Just a heads up... I used half the amount of salt, and it was still way too salty for me too. I'm not sure if it's the kind of sea salt or courseness (maybe my sea salt is ground finer), or our individual taste for salt. I do a lot of fruit, and most of my veggie dishes are unsalted, so maybe I'm more sensitive to it. I would suggest mixing the sauce without any salt first, then adding a little at a time to get the taste you want.
Thanks for the recipe; this is so so yummy!
iheartveggies
May 12, 2011
bdcraddock, I think it probably calls for coconut oil, but I usually just leave that part out to avoid some fat and it is DEEEEELICIOUS. I could eat like 5 squashes this way.
Belinda8471
May 12, 2011
The recipe calls for coconut butter, but in the discussion, people are mentioning coconut oil. Which one should I use in this recipe? Thanks!
harmonylia
Apr 22, 2011
oh thank you iheartveggies, that is so nice to hear, this is my favorite recipe, I eat it all the time when my hubby's gone.
iheartveggies
Apr 20, 2011
I just wanted to add that everything good people say about this recipe it SO TRUE! I had been eyeballing it forever and finally just got a spirooli and WOW I ate the whole squash by myself. This is seriously probably the best thing I have ever eaten. Knowing me I'll probably eat it everyday for a week now :)
harmonylia
Feb 27, 2011
Aww thanks rawvacious, that was a wonderful comment. I agree that raw vs. cooked is so different. I HAVE to get one of those attachments for my food processor, what kind of food processor do you have?
medjool
Jan 27, 2011
Oh, and I used a zester, it wasn't that laborious at all. But I think I may have made the case for a spiralizer for christmas! ;)
medjool
Jan 27, 2011
I made this last night for my carnivore husband and we totally plowed through that squash together! We couldn't get over how truly delicious this was. He said he loves my raw food b/c he doesn't feel like he's making any compromises to eat it.
We had a spinach salad with it, and topped the bright orange pasta with deep red tomatoes and pine nuts. It was all so, so pretty together. What a celebration of fall veggies!
I am totally going to make this recipe again, often. I think the coco. butter was quite nice in it. We didn't use any brewer's yeast, and it was still great.
harmonylia
Jan 08, 2011
3relefords, I really just enjoy it in simplicity. My favorite preparation is just the squash, oil, fresh garlic and such. It is delicious with the maters and acv, but my favorite way is just as it's written. :)
3relefords
Jan 01, 2011
almost forgot...I didn't have any coconut oil and it was fine.
3relefords
Jan 01, 2011
Made this a minute ago and used what I had on hand. No spiralizer, grated the squash, added garlic powder, crazy janes natural seasoning mix, and acv. I too will add tomatoes once it is out of the dehydrator. Pretty tasty as is, but it's missing soemthing, not sure what. I'm not a huge fan of dried herbs, but I'll experiment next time. Thanks for the easy and tasry recipe!
harmonylia
Dec 28, 2010
oh sossoco, I am so excited to hear how it worked for you! I have noticed that there is tons of squash out there right now and can't wait to try it tagliatelle style~!
sossoco
Dec 25, 2010
Thanks for the recipe! The color is simply wonderful.
I just made this today, and it's still marinating, so the whole house smells deliciously of garlic :).
Too bad I can't have it, today is day 4 of my 10 day water fast. But my family still needs to be fed, and I can't wait for dinner time to serve them this gorgeous raw pasta!
By the way, I used a basic cucumber peeler to slice the butternut squash. It made tagliatelle-like looking stripes, they look wonderful! I don't know yet if they're too hard to chew like that, I'm sure my girls will tell me tonight.
And a tip I heard today from my organic foods store guy: buy loads of butternut squash now! They're local, they're in season, they're cheap, and you can store them at room temperature for MONTHS!
I'll tell you tomorrow what my family thought of their dinner. ;)
harmonylia
Nov 01, 2010
Hi Emeraldgem, my many apologies for taking so long to get back to you. I make my own OR purchase unprocessed coconut oil, which has the delicious consistency of butter. I do live in So. Md. lol, that's funny! I get the unprocessed coconut oil at food lion in the natural food section.
Msjckson27
Oct 11, 2010
I plan on making this within the next day or so. I saw in a post that you live in southern maryland (I think). I live in Waldorf. Where did you get the cocunut butter.
harmonylia
Aug 14, 2010
Thanks rawrocks, I would love to escape to the beach right about now :)
rawrocks
Aug 12, 2010
Thank you for your recipes using squash and the other one using spagetti squash. It's a nice change. I'm printing both out and trying them. You can come cook at my house anytime. I live in Florida by the beach. Let me know.
harmonylia
Aug 07, 2010
BTW, I think spaghetti squash would work JoyceH, just soak it to loosen up the strands in some warm water and then dehydrate it to soften it a bit.
harmonylia
Aug 01, 2010
Hi Lala, I haven't tried it with a mandolin, and am seriously thinking of getting a saladacco since I love the recipe so much, but if you sliced it finely with a mandolin then julienned it I think it might be thin enough, think of angel hair pasta fine.
lalala
Jul 19, 2010
has anyone tried this with a mandoline? i can make pretty fine noodles but i don't know if they are think enough.
healthymarcus
Jul 12, 2010
eating it now, I maid it a little different but same concept. Nice texture, very different. thank you for the inspiration!
RawKidChef
Jul 11, 2010
rachel- Saladacco Spiral Slicer.
harmonylia
Jul 02, 2010
cherie03, I have had it both and it just depends on my mood and my time frame. I do love it warmed but had it yesterday room temp.
cherie03
Jul 01, 2010
What is the take on room temp or warming in the dehydrator?
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