Ingredients:
200 g peeled butternut squash
200 g spaghetti
150 g cherry tomatoes, halved
1 -2 green onions, chopped into small rings ( whites only)
1 teaspoon German mustard or 1 teaspoon other prepared medium-sharp mustard
1 -2 teaspoon honey, to taste
2 -3 tablespoons balsamic vinegar, to taste
1 oranges, freshly juiced ( you will only need the juice)
3 tablespoons sunflower oil or 3 tablespoons canola oil, to taste
100 g sliced almonds
1 -2 teaspoon fat, for toasting the almonds
Directions:
Using an asparagus peeler (or a wide veggie peeler), peel the skinned butternut squash flesh into very thin wide strips (they should look like wide pumpkin noodles).
Cook spaghetti according to package directions, adding the pumpkin peelings in the last 2-3 minutes of cooking time to blanch them.
Drain using a colander and rinse well with cold water until cool.
In a small pan, melt a bit of fat (shortening,lard or butter- just enough to toast the almonds in lightly).
Toast the almonds in the melted fat briefly- as soon as you can smell them, they are done- immediately remove from heat and let drain on a paper towel.
Combine the dressing ingredients- taste it and add add more of any ingredient to taste- and by all means add a bit of salt and pepper as well if needed.
In a bowl, mix together the pasta, the pumpkin, tomatoes,scallions, and the dressing well.
Sprinkle with toasted nuts and serve.
Servings: 2
Time preparation: 30 min.
Time total: 60 min.