Raw Red Pepper and Cultured Yogurt Sauce with Spaghetti Squash
Raw red peppers have such an underrated amount of vitamin C, and often, these peppers are cooked so long that a large amount of that is lost. Step aside oranges!
This recipe's dressing is packed with nutrients your body will love! This is a great healthy side dish for fall. You can enjoy it warm or as a cold salad.
Try to not overcook the spaghetti squash, the slight crunch is what you’re looking for.
1 spaghetti squash, roasted and scraped.
1 raw shaved beet
1/2 cup cultured coconut yogurt.
2 red peppers, raw, roughly chopped.
4 cloves of garlic.
2 tbsp balsamic vinegar.
2 tbsp cashews, soaked.
1/2 cup water
1/4 tsp ground toasted fennel seeds.
2 tsp raw honey.
2 tbsp (Highwood crossing is delicious) cold pressed canola oil.
Salt and Pepper.
Purée all ingredients until smooth and slowly add the canola oil. Dress the spaguetti squash while folding in the spinach, lemon balm and raw shaved beets.
Enjoy slightly warmed or cold.