I’m going to try this.. it sounds so good.

Hey artzyfartzy, let me know how it comes out for you, the slicing of the squash was so time consuming, I did it while reading, but it was worth it.

Can I just use my spiralizer? Or is butternut squash an unsuitable candidate for this tool?

Hmmmm, I’m thinking it would work just fine, the squash has similar texture to a sweet potato, you would just have to cut it to fit. Kevin7197, can you recommend a good spiralizer, I am getting so tired of zesting my noodles lol.

harmonyila I know what you mean by the zesting but I find that I prefer this method over the spiralizer, the noodles seem to be more authentic with the zester or maybe it s just me . .

THanks for the recipe

Thanks ardesmond2, it doesn’t kill me to zest it, but when your short on patience (like today grrrr….) you wonder if it’s better to spiralize. I really like the slender angel hair like texture of the recipe so I may just stick with it. Thanks for the tip!

you could also use a julienne slicer. it does the slicing in rows, a lot more powerfully then a zester. i LOVE my julienne slicer… can you tell? =)

Oooh, julienne slicer??? I have never before been made aware of this amazing device. I will have to make some inquiries on this one.

This looks sooooo yummy! Thank you for the recipe. :)happy tummy

I have a Saladacco. It’s a real time saver! It will also do spiral slices.

I use my spiralizer it was cheap like 20$$ and was no cords, etc. It’s basically like you put a piece of the squash in a bowl and turn a handle on the top and it turns into noodles. Does that make sense? Here’s the link:

http://www.naturalzing.com/catalog/product_info.php?cPath=23_56&products_id=273

It is so easy to make raw potato slices for raw potato chips, and one time I even madde angel hair hair potato noodles when I was trying to make potato chips. Came out great. lol

This looks good! What about using spaghetti squash instead?

This looks so nice. Butternut squash is so tasty raw! Sounds like what i used to do for a quick meal when i ate cooked pasta. Now i know what’s for dinner tonight!

Hmmm, I think that spaghetti squash would work too, any kind would probably lol, I will have to check it out to see. I am soooo hungry right now! Thank you for the spiralizer suggestions, I am going to check it out!

I am going to buy butternut squash tomorrow and make this it just looks too good!

Oh yay my mom said wwe could go TODAY!!!!! I get to make this today!!

One question though: Does the coconut oil have a distinct flavor? Could I omit it, or is it a key ingredient? I have it, but I’m not sure if it has a strong coconut flvor.

Yay I know what’s for dinner!! lol

The coconut oil actually added a bit of that fullness to the recipe because of it’s melting point and distinctness. I have the flavored unprocessed kind too, so I would suggest trying it without, then try it with a little and decide for yourself. I personally cannot stomach raw extra virgin olive oil alone. I’m a freak like that! I’m so happy you get to try it. I would love to hear your suggestions when your done!

Thanks harmonylia! Actually, the grocery store closed early last night so I’m going today to buy butternut squash. I can’t wait to try it, and thanks for the info on coconut oil! :)

on board for this completely just spiralized 1/2 a butternut and will make this sauce and or the cheezy sauce later today to top it off.

the color is completely exquisite. thanks for sharing your recipe :)

xo

oh…forgot to mention…my sweet doggie (seen smiling with cigar in my avitar) absolutely LOVED the ‘scrap’ butternut squash pieces! :D (woof!)

what would be a good meal to prepare this with?

harmonylia: I just tried this and it was sooooooo goooooooooood!!!!! There are no words to describe this. Since I forgot to buy garlic, it probably didn’t taste the same, but I have to tell you this stuff really rocked. I skipped the coconut oil because I thought it would go better with the garlic. I added a tad of vinegar and blended up some grape tomoatoes for a little tomato thing,and salted it. It rocked. Thank you so much for this recipe. :)

I’d LOVE to make this with my parmesan cheese recipe and my fancy tomato sauce, along with the garlic. I will post the recipe in less than a week when I have everything. Would you like me to post the recipe?

Hey docrona, I made more today with the cheezy sauce to mix in and it was good too, almost mac and cheezy. Tzefira, I usually prepare it like a traditional italian meal with anti-pasti or pasta of crudite, olives, peppers etc…then a salad and a piece of “bread” lol. It’s complete like that for me but also, I’ve eaten it alone as well. Oh yay, RawKidChef, I’m so happy you were able to make it and it actually tasted yummy for you! I would adore it if you posted the parmesan cheese and fancy tomato sauce, as I miss my italian so much!!

hi harmonylia,

it was totally delish! i ate almost ALL of it today and like the rawkidchef i added some cherry tomatoes and some apple cider vinegar too.

mmm mmm mmm i WILL be making THIS again soon!

I am sooooo going to do that tomorrow for lunch, I want to put the acv and cherry maters in, I have half a squash left so this would be perfect! I love the suggestions, it makes it so versatile. You know,I have some fresh basil here growing, so I think with the tomatoes, acv and some chiffonade basil in addition it would be so awesome. Thanks guys!

This looks sooo goood!!! I’m getting off work soon, so I may try this when I get home.

Squash has been sitting in my fridge for a 2 weeks now, not sure how to prepare it raw. This is very helpful. thank you

Butternut squash has always been a fav of mine, I can’t wait to try this!

WOW! This was absolutly DIVINE! My unraw husband practically devoured it before my eyes! The combination of coconut oil, basil, and salt was perfectly fulfilling! Thanks!

Mmmmmm. Thank you so much for this recipe! So simple, so delicious.I woke up this morning, and went to the goneraw site to see what people were making, and this one lit up the screen, because I had a huge, gorgeous butternut squash in my fridge just begging to be made into something. I used my food processor to shred it into ultra thin angel-hair, and it does it so fast! My machine has one of those shredder attachments that has two different thickness settings, the smaller one being the size of a zester, so it was perfect-and no carpal tunnel syndrome from having to grate it by hand, either. My husband ate his so fast, I wondered if he even tasted it, ha ha. I found it to be so filling and satisfying, I only ate half my portion because I was so full…has anyone else had the same experience with raw squash vs. cooked squash? When I eat a cooked squash, I could wolf down a six-pounder all in one sitting by myself, but when I eat it raw like this, a half-cup does it for me for the whole evening. It is so amazing, how much more satisfying it is, and then the squash goes further, so it ends up being cheaper. I find I eat waaaaaaay less on raw. Weird, but I guess it makes sense, as it is so much more efficient energy and nutrient-wise when it`s raw-or am I just making that up? That`s what other people keep telling me! Anyways, thanks again!

i made this today….very good!

Ok harmonylia, I will post the tomato sauce and the parmesan cheese recipe and some other ingredients for the ultimate surprise Spaghetti!!! Tomorrrow or the next day. :)

I made this for my mom and I for lunch, and we both thought it was WAYYY too salty. Other than that, it was YUMMY! I’m gonna grate the other half of the squash to balance out the saltiness.

Hello! I am happy everyone likes the recipe and it’s great to hear about the changes everyone makes! Rawvacious, I am so JEALOUS!!!! I want an attachment like that one! I agree with you, when it’s cooked, I eat like a bucket of squash lol, but when it’s raw, feels different. Thanks RawKidChef! I cannot wait to see your receipe!!!! Rachel_akiko, I’m so sorry it was salty. I was thinking that maybe you may have had a small squash so the salt over powered the meat itself. I should change it to read medium to large butternut squash. I hope it worked out for you after you balanced it!

Now I am jealous, because I have no more grocery money (I think) until next week! I keep drooling over this recipe, though. The reason I have heard for eating less on raw is that cooking destroys at least half of the vitamins and minerals and all or almost all of the enzymes, so with raw food you can eat a lot less calories to get the same amount of nutrition. Yay for me, since I eat a TON of food!

Thank you for a great recipe harmonylia.

I made this today using a sweet potato, which tastes amazing with the dressing. I used my zester as I wanted thin thin noodles.

I made the dressing in my blender to get the garlic chopped up tiny. And it came out lovely.

I served it over spinach and covered the top with cherry tomatoes.

So delicious, thank you again for a lovely simple recipe.

Yeah, after I used the rest of the squash and mixed it in, it tasted a lot better. And it’s super filling! I’m gonna make this recipe a lot. yay!

I just wemt and bought the butternut – I am soooooo drooling over this – If only I had an instant zester! :)

I liked this so much I made seconds!

Okay, it was a pain, but I am now thinking I need to get a spiralizer! I just ate it with olive oil, salt and pepper. Yummy!

Mmm, that sounds good with pepper…and maybe even some cayenne! I wonder where I can get a quality spiralizer, though. My hand cramped up after all that grating.

What is the take on room temp or warming in the dehydrator?

cherie03, I have had it both and it just depends on my mood and my time frame. I do love it warmed but had it yesterday room temp.

rachel- Saladacco Spiral Slicer.

eating it now, I maid it a little different but same concept. Nice texture, very different. thank you for the inspiration!

has anyone tried this with a mandoline? i can make pretty fine noodles but i don’t know if they are think enough.

Hi Lala, I haven’t tried it with a mandolin, and am seriously thinking of getting a saladacco since I love the recipe so much, but if you sliced it finely with a mandolin then julienned it I think it might be thin enough, think of angel hair pasta fine.

BTW, I think spaghetti squash would work JoyceH, just soak it to loosen up the strands in some warm water and then dehydrate it to soften it a bit.

Thank you for your recipes using squash and the other one using spagetti squash. It’s a nice change. I’m printing both out and trying them. You can come cook at my house anytime. I live in Florida by the beach. Let me know.

Thanks rawrocks, I would love to escape to the beach right about now :)

I plan on making this within the next day or so. I saw in a post that you live in southern maryland (I think). I live in Waldorf. Where did you get the cocunut butter.

Hi Emeraldgem, my many apologies for taking so long to get back to you. I make my own OR purchase unprocessed coconut oil, which has the delicious consistency of butter. I do live in So. Md. lol, that’s funny! I get the unprocessed coconut oil at food lion in the natural food section.