Southwestern Spaghetti Squash - Raw

I don't think my photo does this dish justice it smelled and looked so good while I was making it that I just piled it all on a plate and took a quick snap without fussing too much so I could gobble it up fast... yum and very filling!

Southwestern Spaghetti Squash (Raw)

• 1 Medium Spaghetti Squash
• 2T Olive Oil
• 3T Apple Cider Vinegar
• 1 Clove garlic crushed
• 1T Nutritional yeast
• Pinch of Salt

Cut Squash in half and remove seeds brush with olive oil and dehydrate 8-10/hrs at 110 to soften. When done scoop out soft part of the squash with a fork (will be stringy like spaghetti). Marinate spaghetti squash in ACV, Olive Oil, Garlic and Salt while you make the topping.

Southwestern Topping

• 1 Cup of Corn
• 1/2 Cup Black Olives
• 1/2 Cup Red Onion
• 1 Medium Tomato seeded and chopped
• 2T Olive Oil
• .5 Medium Lime (juiced)
• 2T Chilli Powder
• 2.5T Apple Cider Vinegar
• 1 Clove Garlic Crushed
• 4 sprigs of cilantro chopped

Mix together all ingredients except Tomatoes and let flavours marinate for about 10 minutes

pile Squash on plate or in bowl sprinkle with nutritional yeast and top with southwestern topping and chopped tomatoes

Side Salad

I made the side salad using delicious fresh picked spinach from a friend's garden. The salad is baby spinach greens, a little chopped red onion, some radish sprouts, sliced mushroom and cucumber.

I kept the dressing simple so it wouldn't over power the Squash...

Hemp Oil Dressing

• 1.5T Hemp Oil
• 1/5 Lime squeezed
• 1/2 clove garlic

Wisked together in a bowl and poured over greens to taste (makes a lovely green dressing - very pretty!)