Almond Butter Marinara Squash Spaghetti

A rich mixture of sweet marinara sauce and creamy almond butter over tender squash noodles.

1 medium summer squash or zucchini

3/4 cup marinara sauce

2 tsp creamy raw almond butter

1. I used a Veghetti* noodle maker pictured below, but a grater will also work. Twist the squash into the veghetti maker or grate the squash into the longest strings possible.

2. Using a steamer, start boiling water. Once the water is boiling put the squash strings in for about 2-3 minutes. Then place in a bowl.

3. Heat the marinara sauce until it is hot then pour over the squash noodles. Then place the almond butter on top and mix it all together. (I put the almond butter on last because it is raw and might as well leave any oils in there uncooked)

An alternative is to mix the almond butter in while the sauce is heating. Also, if you don't have almond butter (its really expensive) I usually just blend some almons into a powder and mix that in instead. I you want to go rawer, the squash noodles aren't bad raw, my dad enjoys them uncooked. This combination of almond butter and marinara is good on regular spaghetti also!