A busy girl’s weeknight dinner: butternut squash noodles tossed with cashew cream sauce on a pile of steamed lentils and topped with chili-spiced pistachios. A delicious, gluten free and dairy free meal — on your table in minutes.
This dish is as simple as you can get — while still looking like a rockstar in the kitchen. Butternut squash noodles are my version of a pantry meal. Leftover cashew cream sauce from last week. Leftover TJ’s steamed lentils. Bibb lettuce courtesy of a Costco 4-pack. And pistachios…a pantry staple!
These chili-spiced pistachios are a great way to fancify a dish. Just throw them in a bowl, sprinkle with some chili powder and toss with a little bit of really good, tasty olive oil. I use these all the time to add some oomph to a bowl of veggies, salads, grains and pasta. Any nut, seed or spice will work! You can also get fancy with different types of oils, like truffle or avocado oil.
The noodles are super easy to make, too. No fancy spiralizer needed. A regular vegetable peeler created these long strands of noodles. The size and shape of your butternut will be what predicts the length of your noodles. You can also spiralize your sqaush if you have one. Once you’ve shaved off enough noodles, cut up the leftover squash and roast it for another meal.
I tossed these noodles raw with my cashew sauce. If you want a warmer dish, heat the noodles, not the sauce. It doesn’t heat well. To heat, just add the noodles to a warm pan with a little olive oil and then toss with the sauce. So the next time you’re pressed for time, remember that this healthy, delicious easy to make dish is just a few minutes away!
Butternut Squash “Noodles” with Lentils & Pistachios
1 1/2 cups butternut squash, peeled
1 cup cooked lentils (I use Trader Joe's steamed lentils)
2 Tbsp shelled pistachios
1 tsp chili powder
1 Tbsp good extra virgin olive oil or truffle oil
2 leaves Boston Bibb lettuce
For the Cashew Cream
½ cup raw cashews, soaked for 20 minutes or overnight
¼ cup hemp seeds
¼ cup water
1 very small garlic clove, minced
1 Tbsp miso paste
1-2 Tbsp fresh lemon juice
Dash sea salt, to taste
2-3 fresh sage leaves, chopped
few drops liquid stevia, optional
Blend cashew cream sauce ingredients in a blender until well combined and set aside. Place pistachios, chili powder, and olive oil in a small bowl, mix well and set aside. Using a vegetable peeler, peel butternut squash into noodles. To heat noodles, warm in a pan with a little olive oil. Remove from heat and toss with a tablespoon or so of cashew cream (you can also toss noodles raw with the warm cashew cream from the blender). Heat lentils and place on top of a few leaves of Bibb lettuce. Top lentils with squash noodles and sprinkle on pistachios.
You’re going to love this easy, low carb, gluten free twist on an Italian favorite — edamame spaghetti with clam sauce!
Sometimes when I’m watching Norah reading to her stuffed animals, playing teacher, or just getting joy from a bike ride, I remember my own life at seven years old. It was pretty good times back then. I mean what isn’t great about being in second grade?
When I was in second grade I lived in Long Island, New York…East Rockaway to be exact. Jimmy Carter was President. I have no idea why, but I loved that guy. I used to wear a big, rather 70’s looking, peanut necklace all the time. I used to walk to school — all by myself. I had my first boy crush. I used to follow him home from school every single day. Corey Lonagan was his name. I loved the heck out of Barbies and adored my chalkboard. I absolutely wanted TO BE Wonder Woman. I used to copy her famous spin, whipping my hair dramatically with each turn, secretly hoping it might work and I would become her. This was especially fun to do in the pool. I knew the comfort in having my mom home when I got out of school. I remember the day Elvis died. I walked in from school and found her crying in the kitchen. Crazy to think he was only 42, younger than I am today. So except for the “cold war,” the “energy crisis” and the occasional fight with my sister — life was good.
This dish takes me back to the second grade, the good ole’ days of 1977. Not because it was the first time I ate it, I actually don’t remember that. It’s more because it evokes in me that second grade feeling….when life was simple and easy. It also reminds me of family. Lord knows I’ve sat with family eating this dish hundreds of times. It’s the first dish I learned how to make myself, and one that I’ve since made for many other people. It’s a dish that says hey, I love you.
For this month’s recipe redux theme, “favorite food memories” I’m sharing a healthified version of this classic dish. Back then we didn’t use edamame spaghetti, that’s for sure. It was the real thing, and it was always linguine. Besides that, everything else about this recipe is authentic to my mom’s version.
It’s crazy how just the sound of the garlic hitting the hot oil makes me smile. And the smell! Amazing. I love the crunchy bits of garlic in this sauce. The cool thing about this dish too is that it’s so simple. You start with a few cans of chopped clams (make sure they’re chopped, not minced), some fresh parsley, chopped garlic (not minced) and salt. That’s it. Toss the sauce with the pasta and you have a tasty dinner. Oh, and in our house pasta was always accompanied by a loaf of Italian bread. The best part of the meal was tearing a piece off and dipping it into the clam sauce at the bottom of my bowl!
To make the dish a bit healthier for today’s eater, I used the Edamame Spaghetti from Explore Asian. It has a ton of protein and fiber, less carbs and only two ingredients: edamame and water. I’ve experimented with these bean pastas quite a bit and I really like them. Try my Black Bean Pasta with Cauliflower or Mung Bean Fettuccine with Leeks and Pumpkin — they are super delicious!
I hope you enjoyed my favorite food memory. I also hope Norah doesn’t get upset in 20 years when she’s seeking comfort in foods like roasted vegetables, avocado, salmon, and Greek yogurt.
Cook pasta according to package directions. Heat olive oil in small sauce pan until golden brown, add UNDRAINED canned clams, parsley and a dash salt. Bring to bowl and then return to simmer until pasta is done. Drain pasta and toss with clam sauce. Serve with a loaf of crusty bread!
This Buddha Bowl of roasted vegetables, lentils, baby greens, and avocado topped with a creamy cashew sauce is pure joy. It’s also dairy free, gluten free and totally delicious. Namaste! Buddha bowls are a staple meal in my house. They never look or taste the same twice and they are craveable good. I’ve made them […]
Enjoy this best-of-the-web roundup of delicious, healthy, everyday and holiday worthy of Brussels Sprouts recipes! I love Brussels Sprouts. If you like them too, consider yourself one of the few. I just read that Brussels are the most hated veggie in America. Really? I have decided that if you don’t like them, it’s because you […]
This delicious vegan, gluten-free Thai-inspired coconut corn curry will take you 5 minutes to make from blender to bowl! I received free samples of Libby’s new Vegetable Pouches mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Libby’s and am eligible to win prizes associated with the contest. […]
A great resource that will make eating clean easier than ever — Food Scores! I am super excited to share an awesome resource with you! I learned about it at a dinner hosted by colleague and fellow dietitian Ashley Koff and sponsored by Share Care and the Environmental Working Group (EWG). The Environmental Working Group (EWG) are the […]
Get your squash on with a hearty and delicious chipotle and ancho chili made with organic tempeh and butternut squash! I love being able to eat the same meal as my husband. It’s a rare occurrence but when it happens, it’s pretty cool. In this particular case, I’m talking chipotle chili! A simmering pot of […]
Try this gluten-free, high protein mung bean and edamame fettuccine tossed with a creamy leek and pumpkin sauce for a simple weeknight meal! I love experimenting with these fun guilt-free bean pastas from Explore Asian. I make my black bean pasta with olives and cauliflower all the time. It’s so filling and high in protein and fiber…what […]