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Raw Butternut Squash Pasta with Orange Pomegranate Sauce

Raw Butternut Squash Pasta with Orange Pomegranate Sauce

Ingredients

  • 2 - 3 small butternut squash (about 2 to 3 pounds total)
  • 4 navel oranges, peeled, sliced, and seeds removed
  • 2 pomegranates, peeled and sliced
  • 3/4 teaspoon nutmeg
  • 1 teaspoon cinnamon

Directions

  1. Peel squash and slice off ends. Spiralize squash starting with thin end. (If you do not have a spiralizer, use a food processor to grate squash into thin pieces or grate by hand. The texture will resemble more of a coleslaw than a pasta but taste just as delicious.)
  2. Chop remaining ingredients into fine pieces in a food processor. Mix with noodles.

Note

  • Recipe provided by Teri Leventhal

Nutrition Information

Per serving: 293 kcal cal., 2 g fat (0 g sat. fat), 70 g carb., 14 g fiber, 6 g pro., 190 mg calcium, 2 mg iron. Percent Daily Values are based on a 2,000 calorie diet

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