A savory sauce over spagetti-like squash noodles. Recipe by Denise Thomas.
butternut squash, peeled, seeds removed and spiralized or shredded
1 cup lemon juice
½ cup agave nectar
1½ cup olive oil
few green onions, to taste
celtic sea salt, to taste
Blend all ingredients in blender (except squash). Toss sauce with squash. Any leftovers make a great salad dressing.