Butternut Spaghetti

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.

Ingredients

• 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

Instructions

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.