Butternut Spaghetti

By Chef:  Golubka
Posted: November 29, 2012


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Thinly sliced spiralized butternut squash with fresh or dried cranberries and a generous drizzling of creamy almond butter sauce. Get back on a healthy track after last weeks feasting with a light yet filling, healthy and ultra fresh raw meal that will leave you beaming with energy.


  • 1/4 medium butternut squash
  • 1 apple — peeled, cored and sliced into a matchstick shape
  • two handfuls shredded Swiss chard or other greens of choice
  • 1/2 cup fresh cranberries

Almond Butter Sauce

  • 1/2 cup almond butter
  • 3/4 cup purified water
  • juice and zest of 1 lemon
  • 1/2 tablespoon chopped fresh ginger
  • 1 tablespoon honey
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground nutmeg
  • seeds of 1 cardamom pod
  • 1/4 teaspoon hot pepper flakes


1) Peel and seed the butternut squash. Using a spiral slicer, cut it into spaghetti noodles. In a bowl, combine it with apple slices, greens and cranberries.

2) In a blender, combine all of the sauce ingredients until smooth. Add to spaghetti, toss to coat and serve.