Meatless Monday: Butternut Squash and Zucchini Pasta with Dilled Vodka Vinaigrette

Hello Darlings!

One of the (many) perks of having a mother who is in the process of getting certified as a Natural Health Practitioner is that I get to play with lots of fun kitchen toys. Vitamix anyone? So when I saw that this week’s ingredient for Better With Veggies Meatless Monday A-Z Challenge was vodka, my mind immediately flew to ‘spiralizer’ (I’m odd, I know). If you don't know, a spiralizer is a machine that slices ribbons from vegetables in a fluid motion, and turns out a product that, depending on the size of the blade, looks like spaghetti! Using this I created a deliciously vegan meal which is both super quick, and raw!

Ingredients:

For the Vegetable ‘Pasta:’

• Butternut Squash
• Zucchini
• A Spiralizer (if you don’t have one you can either julienne your veggies or switch the veggies to plain pasta—still vegetarian!)

For the Dilled Vodka Vinaigrette:

• 2 Tablespoons Vodka
• 4 Tablespoons Extra Virgin Olive Oil
• 2 Tablespoons Balsamic Vinegar
• 2 Tablespoons Chopped Green Onion
• 1 Teaspoon Dill Weed
• ½ Teaspoon Sweet Basil Leaf
• 1 Clove Minced Garlic
• Freshly Ground Black Pepper to Taste

Instructions:

1. Prep the squash by peeling it, slicing it in half, and discarding the seeds. I like to leave the skin on the Zucchini, but slice off each end.

2. Settle each veggie in the spiralizer and crank!

3. For the vinaigrette mix all ingredients in a small bowl and whisk until fully incorporated.

4. Toss the ‘pasta’ with the dilled vinaigrette and serve cold!
5. Enjoy- it really is that simple!

Tinkerbelle Loves Zucchini

I have two questions for you: what are your favorite kitchen toys and what would you make with your spiralizer? I'm thinking sweet potato curly fries are up next! Let me know in the comments below!

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