Recipe for Curried Spaghetti Squash Noodles!

On days when you need a meal with a bit of oomph I always go for something spicy – something mashy – or something noodley! And it usually does the trick. I am holding out with baited breath waiting for some warmer weather to come here in the UK (we’ve had some flashes of sun already and a hint of what might be to come!) and until the temperatures pick up then I just know that I need to keep my food sensationally spicy, loaded with nutrients, enzyme rich and gorgeous.

Spicy noodles - Stephanie Jeffs - Explore RawI was hungry. So I made myself some spicy noodles! Soooo good and a recipe that I have to share. Made in minutes! You can play with the spices to suit your taste or just see what you have in your cupboards: turmeric, garam masala and cumin are my favourites with a little chili and if you have some premixed curry powder – then keep life simple and use just that!

Of course this was always a good excuse to play with the ProSpiralizer (it’s coming soon!) and thrash some noodles with it. Honestly these blades are so good at getting noodles out of the toughest of veggies it’s unbelievable.

I struggle with too much root veg (especially raw) (not with the spiralizer but in my belly!) as too much can really weigh me down: but just the right amount helps warm me, keep me grounded and very satisfied when I am feeling in the need for a good munch (which let’s face it is most of the time!) I say this as a cautionary tale with portion size.

I also warmed up some noodles in the dehydrator – yummers – and carried on with half the batch in the dehydrator to make some adorable spaghetti chips. Crunchy, spicy and outrageously delicious. Mmmm. Yes! Just don’t make these if you can’t handle creamy, delicious, warming, satisfying nutritious raw food that’s quite possible a little addictive. You have been warned!

I hope you enjoy these curried noodles! We’ll definitely be enjoying them at Raw Juice Camp this year!

Ingredients

Serves two

  • 1 butternut squash
  • 2 cups sprouted sunflower seeds
  • 1 tspn tamari
  • 2 tomatoes
  • 1 clove of garlic (or more to taste)
  • 2 tablespoons curry powder (or your own blend)
  • 1’little finger sized’ piece of turmeric root (juiced if you don’t have a powerful blender)
  • 1 tablespoon of cashew (or other nut) butter
  • 1/2 avocado
  • 1 tablespoon tahini

Method

  • Cut the squash to the base of the neck (where the seed part starts) and keep the non-seeded bit for spiralizing. Remove the outer hard skin with a knife or vegetable peeler and spiralize using the noodle setting of your choice. Place in a large mixing bowl and set aside while you make the sauce.
  • Using pre-sprouted sunflower seeds (or soak seeds in water for minimum 10 minutes and rinse) add to your blender jug with the rest of the ingredients. Blend until smooth or required consistency is reached. Add drops of water if you need to get the blend moving.
  • Pour the required amount of sauce over the noodles and massage by hand or toss with salad servers.
  • Serve immediately.
  • Alternatively warm gently in a dehydrator on 40-42 for up to 2 hours. I used the Sedona Express from Tribest.
  • Continue to warm in your dehydrator overnight to transform this pasta dish into a delicious crispy snack!

Enjoy!

Big loves

Stephanie's Signature

 

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